Showing 1 results for S. Aureus
Mohammad Mehdi Soltan Dallal, Seyedeh Masoumeh Abrishamchian Langroudi , Mahdiyeh Pourmoradian, Sheyda Asadpour,
Volume 18, Issue 1 (5-2020)
Abstract
Background and Aim: Nowadays foodborne diseases are a serious concern globally. Due to unsound use of antibiotics various pathogens are involved in foodborne diseases, S. aureus being the most common cause of food poisoning. Methicillin-resistant Staphylococcus aureus (MRSA) strains are a serious threat for the public’s health worldwide. The objective of this study was to determine the extent of contamination of foods offered in the South of Tehran, Iran with MRSA strains in 2018-19.
Materials and Methods: In this descriptive study, 560 food samples were collected from different regions in the south of Tehran, Shahr-e-Rey and Islamshahr between June 2018 and May 2019 and sent to a laboratory to determine the presence of S. aureus according to the Iranian National Standard No.1194 methods. In addition, the antibiotic sensitivity of the S. aureus species was determined using the Disk Diffusion Test.
Results: Of the 560 samples, 49 (8.7%) were found to be contaminated with S.aureus. Pastry, traditional ice cream and raw protein foods were the most contaminated foodstuffs. Four 4 (8.2%) of the 49 S. aureus isolates were found to be resistant to methicillin.
Conclusion: Considering the importance of S. aureus in causing food poisoning and the possibility of transfer of species resistant to antibiotics, especially methicillin, through foods, it is vital to pay special attention to sound use of antibiotics.
