Abstract
Objective The study aims to compare the microbiological quality and antibiotic resistance profiles of homemade and commercial infant foods. Materials and Methods: A variety of both homemade and commercially available infant foods were collected and analyzed for microbial content and antibiotic resistance patterns using standard microbiological methods. Findings: The study observed that prolonged storage significantly impacted the microbiological quality of infant foods. It was found that both homemade and commercial products showed an increase in microbial growth over time. Notably, the presence of pathogenic bacteria was detected in several samples, indicating potential health risks for infants. Conclusion: The study highlights the need for better awareness and standards in the preparation and selection of infant foods, considering the microbiological safety and emerging antibiotic resistance issues.
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