Microbiological analysis of processed fast-food products, evaluating pathogenic and opportunistic bacterial contamination

Abstract

Microbiological contamination of processed food products constitutes a major issue in the field of food safety, with significant implications for public health. This study investigates the microbiological diversity of fast-food items, such as sandwiches and burgers, using MALDI-TOF mass spectrometry for precise microorganism identification. The analysis revealed the presence of bacteria with pathogenic or opportunistic potential, including Enterococcus casseliflavus, Bacillus circulans, Enterobacter cloacae, Escherichia coli, Klebsiella pneumoniae, and Acinetobacter pittii. In a significant number of samples, microbial species identification was not possible, a finding associated with the absence of characteristic signals (“No peaks found”). These results indicate substantial microbial diversity and raise important concerns regarding quality control and safety within food production chains. This study provides a valuable contribution to understanding microbiological contamination in fast-food products and underscores the necessity for rigorous monitoring and preventive measures to minimize risks associated with human consumption.