Author:
Mesbah Arash,Mashak Zohreh,Abdolmaleki Zohreh
Abstract
Abstract
Background
Resistant Staphylococcus aureus (S. aureus) bacteria are considered among the major causes of foodborne diseases. This survey aims to assess genotypic and phenotypic profiles of antibiotic resistance in S. aureus bacteria isolated from ready-to-eat food samples.
Methods
According to the previously reported prevalence of S. aureus in ready-to-eat food samples, a total of 415 ready-to-eat food samples were collected from Tehran province, Iran. S. aureus bacteria were identified using culture and biochemical tests. Besides, the phenotypic antibiotic resistance profile was determined by disk diffusion. In addition, the genotypic pattern of antibiotic resistance was determined using the PCR.
Results
A total of 64 out of 415 (15.42%) ready-to-eat food samples were contaminated with S. aureus. Grilled mushrooms and salad olivieh harbored the highest contamination rate of (30%), while salami samples harbored the lowest contamination rate of 3.33%. In addition, S. aureus bacteria harbored the highest prevalence of resistance to penicillin (85.93%), tetracycline (85.93%), gentamicin (73.43%), erythromycin (53.12%), trimethoprim-sulfamethoxazole (51.56%), and ciprofloxacin (50%). However, all isolates were resistant to at least four antibiotic agents. Accordingly, the prevalence of tetK (70.31%), blaZ (64.06%), aacA-D (57.81%), gyrA (50%), and ermA (39.06%) was higher than that of other detected antibiotic resistance genes. Besides, AacA-D + blaZ (48.43%), tetK + blaZ (46.87%), aacA-D + tetK (39.06%), aacA-D + gyrA (20.31%), and ermA + blaZ (20.31%) were the most frequently identified combined genotypic patterns of antibiotic resistance.
Conclusion
Ready-to-eat food samples may be sources of resistant S. aureus, which pose a hygienic threat in case of their consumption. However, further investigations are required to identify additional epidemiological features of S. aureus in ready-to-eat foods.
Publisher
Springer Science and Business Media LLC
Subject
Infectious Diseases,Public Health, Environmental and Occupational Health
Reference62 articles.
1. Eslami A, Gholami Z, Nargesi S, Rostami B, Avazpour M. Evaluation of microbial contamination of ready-to-eat foods (pizza, frankfurters, sausages) in the city of Ilam. Environ Health Eng Manag J. 2017;4:117–22.
2. Oje O, Ajibade V, Fajilade O, Ajenifuja O. Microbiological analysis of ready-to-eat (rte) foods vended in mobile outlet catering units from Nigeria. J Adv Food Sci Technol. 2018;5:15–9.
3. Wang L, Ruan S. Modeling nosocomial infections of methicillin-resistant Staphylococcus aureus with environment contamination. Sci Rep. 2017;7:580.
4. Fijałkowski K, Peitler D, Karakulska J. Staphylococci isolated from ready-to-eat meat–identification, antibiotic resistance and toxin gene profile. Int J Food Microbiol. 2016;238:113–20.
5. Yang X, Zhang J, Yu S, Wu Q, Guo W, Huang J, Cai S. Prevalence of Staphylococcus aureus and methicillin-resistant Staphylococcus aureus in retail ready-to-eat foods in China. Front Microbiol. 2016;7:816.
Cited by
6 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献