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Aim: The objective of this study was to determine the occurrence and antimicrobial resistance pattern of Staphylococcus aureus strains, as one of the important foodborne pathogens, isolated from unpacked ice creams.
Materials & Methods: A total of 122 unpacked ice cream samples were randomly collected from different localities in East Azerbaijan province and transferred to the laboratory using a cool box and screened for the presence of S. aureus strains. Also, the isolates resistance to antibiotics was determined by disk diffusion method.
Findings: In total, 21.3% of the ice creams samples were contaminated with S. aureus strains. Furthermore, antibiotic susceptibility testing revealed that the highest resistance was against penicillin and erythromycin, whereas the highest susceptibility was observed against gentamicin and rifampin. A warning issue was the significant resistance to vancomycin.
Conclusions: The relative high isolation and antimicrobial resistance rates detected in S. aureus strains isolated from unpacked ice creams underline the necessity for applying strict standards at all processing steps by food control agencies and emphasize the need for educational efforts for those personnel involved in products preparation procedures in order to promote food hygiene. It is worth noting that the emergence of resistance to vancomycin, as the last line of treatment for staphylococcal infections, is a worrying global health concern. Moreover, this study highlighted that poor adherence to personal hygiene and health principles during the food products preparation and/or storage could be a potential factor in the spread of pathogenic bacteria and resistance genes in the community.

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Aeromonas hydrophila is an opportunist pathogen in fish and responsible for wide range of fish diseases. In this study, the effect of different levels of curcumin in the diet on growth and resistance to infection with Aeromonas hydrophila in common carp (Cyprinus carpio) was investigated by peritoneal injection. For this purpose, six concentrations of 0.2, 0.4, 0.6, 0.8 and 1% of different levels of curcumin were mixed with a special feed for carp. 360 common carp with an average weight of 50±4/7 g (divided into six groups), each group was divided into 60 fish and 20 fish per replication. Live Aeromonas hydrophila was exposed to concentrations containing Cfu/ml10 of Aeromonas hydrophila for 10 days and post-challenge mortality was compared between treatments.The results showed that administration of 0.8 and 1% curcumin caused a significant increase In the reduction of losses after challenge with Aeromonas hydrophilis in bacteria in treatments of 0.8 and 1% curcumin showed significant compared to the control treatment (p <0.05).In general, it can be said that the most appropriate concentration of curcumin in feed to increase resistance to infection Bacterial cells are 0.8 and 1%.