Isolation and Identification of Bacterial Types from Dinar Currency Coins Collected from Various Commercial Shops

• Khaled S Almansori

  Faculty of Science , Zoology Department, University, Derna, Libya

  Author

• Osama M EL-barasi

  Faculty of Science, Department of Zoology, Derna University, Derna, Libya

  Author

• Enas N Alhsady

  Faculty of Science, Department of Zoology, Derna University, Derna, Libya

  Author

• Shaima F Bader

  Faculty of Science, Department of Zoology, Derna University, Derna, Libya

  Author

• Manar E Elzawi

  Faculty of Science, Department of Zoology, Derna University, Derna, Libya

  Author

• Soliman A Habeel

  Faculty of Science, Department of Zoology, Derna University, Derna, Libya

  Author

• Mawada j Elkoom

  Faculty of Science, Department of Zoology, Derna University, Derna, Libya

  Author

• Tomana M Alakary

  Faculty of Science, Department of Zoology, Derna University, Derna, Libya

  Author

Metal coins act as a reservoir for enteric microorganisms, as demonstrated by many previous studies. In most advanced countries, there is a belief that continuous circulation around the clock causes food-related diseases. Most of the microorganisms isolated from coins belong to the families Enterobacteriaceae, Mycobacterium tuberculosis, Vibrio cholera, Bacillus spp., and Staphylococcus. Many different bacterial genera cause many diseases in humans, which should not be neglected, and their risks and harms should be highlighted. The samples were collected from the city of Derna for the one Libyan dinar coin that is circulated in many shops, including bakeries, restaurants, food items, vegetable shops, and fruit shops, which are spread in different neighbourhoods of the city such as Al-Balad, Sheha, Al-Saheel Al-Sharqi, Ambakh, and Bab Tobruk. 70 samples were collected and placed in sterilized plastic bags, which were then sealed and transported to the laboratory for microbiological testing. Overall, the results of the current study are consistent with those of other studies that have identified Escherichia coli and Staphylococcus aureus as prevalent bacterial species in food samples. However, there are variations in the prevalence of bacterial species in different types of samples, which may be attributed to differences in geographical location, climate, hygiene practices, and other factors

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