{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T07:55:36Z","timestamp":1791186936895,"version":"4.1.0"},"reference-count":58,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,8,26]],"date-time":"2026-08-26T00:00:00Z","timestamp":1787702400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,8,26]],"date-time":"2026-08-26T00:00:00Z","timestamp":1787702400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Health Science Reports"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:title>Background and Aims<\/jats:title>\n                    <jats:p>Infectious diseases in hospitals pose a significant threat, with some linked to contaminated food. Food safety is a critical issue for hospital patients, particularly those with weakened immune systems. This study aimed to conduct the first comprehensive microbial evaluation of hospital catering across 12 teaching hospitals in Mashhad, Iran.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>\n                      A total of 360 food samples from 10 distinct food categories (simple rice, mixed rice with meat or vegetables, barbecue chicken, kebab kubideh, chicken, fish, soup, stew, and raw vegetables) were analyzed. Integrated streaking culture and PCR techniques targeting the 16\u2009s\n                      <jats:italic>InvA<\/jats:italic>\n                      ,\n                      <jats:italic>prfA<\/jats:italic>\n                      ,\n                      <jats:italic>eaeA<\/jats:italic>\n                      ,\n                      <jats:italic>groEL<\/jats:italic>\n                      , and 16S rDNA genes were employed to confirm five key pathogens.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      The prevalence of pathogens was as follows:\n                      <jats:italic>Salmonella<\/jats:italic>\n                      spp. (8.3%),\n                      <jats:italic>Listeria monocytogenes<\/jats:italic>\n                      (5.8%),\n                      <jats:italic>Escherichia coli<\/jats:italic>\n                      O157:H7 (1.1%),\n                      <jats:italic>Bacillus cereus<\/jats:italic>\n                      (0.6%), and\n                      <jats:italic>Clostridium perfringens<\/jats:italic>\n                      (0.6%). Raw vegetables exhibited the highest contamination (5.70\u2009\u00b1\u20090.46\u2009log CFU\/g, with 6 samples exceeding Iranian National Standards), followed by grilled foods, indicating cross\u2010contamination risks. Overall, 16.4% of samples (59\/360) failed microbial quality standards, highlighting significant safety concerns for vulnerable immunocompromised patients.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>These findings highlight the urgent need for enhanced washing protocols for raw vegetables, adequate cooking temperatures, and staff training to ensure safe hospital catering.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/hsr2.72962","type":"journal-article","created":{"date-parts":[[2026,8,26]],"date-time":"2026-08-26T12:32:13Z","timestamp":1787747533000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Assessment of Pathogen Contamination in Food at Teaching Hospitals in Mashhad, Iran: A Cross\u2010Sectional Study"],"prefix":"10.1002","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1787-6319","authenticated-orcid":false,"given":"Mojtaba","family":"Raeisi","sequence":"first","affiliation":[{"name":"Food, Drug and Natural Products Health Research Center Golestan University of Medical Sciences Gorgan Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fateme","family":"Asadi Touranlou","sequence":"additional","affiliation":[{"name":"Students Research Committee Tehran University of Medical Sciences Tehran Iran"},{"name":"Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health Tehran University of Medical Sciences Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Golshan","family":"Shakeri","sequence":"additional","affiliation":[{"name":"Medical Toxicology Research Center Mashhad University of Medical Sciences Mashhad Iran"},{"name":"Department of Nutrition, Faculty of Medicine Mashhad University of Medical Sciences Mashhad Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maliheh","family":"Doustinouri","sequence":"additional","affiliation":[{"name":"Medical Toxicology Research Center Mashhad University of Medical Sciences Mashhad Iran"},{"name":"Department of Nutrition, Faculty of Medicine Mashhad University of Medical Sciences Mashhad Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0006-8482-4243","authenticated-orcid":false,"given":"Arefeh","family":"Erfani","sequence":"additional","affiliation":[{"name":"Medical Toxicology Research Center Mashhad University of Medical Sciences Mashhad Iran"},{"name":"Department of Nutrition, Faculty of Medicine Mashhad University of Medical Sciences Mashhad Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Asma","family":"Afshari","sequence":"additional","affiliation":[{"name":"Medical Toxicology Research Center Mashhad University of Medical Sciences Mashhad Iran"},{"name":"Department of Nutrition, Faculty of Medicine Mashhad University of Medical Sciences Mashhad Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9998-6727","authenticated-orcid":false,"given":"Mohammad","family":"Hashemi","sequence":"additional","affiliation":[{"name":"Medical Toxicology Research Center Mashhad University of Medical Sciences Mashhad Iran"},{"name":"Department of Nutrition, Faculty of Medicine Mashhad University of Medical Sciences Mashhad Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,8,26]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cofs.2021.01.006"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijerph17145129"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-819519-2.00020-7"},{"key":"e_1_2_11_5_1","doi-asserted-by":"publisher","DOI":"10.3889\/aph.2024.6113"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ram.2024.11.005"},{"key":"e_1_2_11_7_1","first-page":"285","article-title":"Surveillance for Foodborne Disease Outbreaks in Iran, 2006\u20102011","volume":"29","author":"Asl H. 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