Volume 24, Number 1 (Apr-May 2013)                   J Urmia Univ Med Sci 2013, 24(1): 45-51 | Back to browse issues page


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Hosseini Jazani N, Babazadeh H. DETERMINATION THE RATE OF METHICILLIN RESISTANT AND ENTEROTOXIGENIC STAPHYLOCOCCUS AUREUS IN DIFFERENT KINDS OF CREAMY PASTRIES SOLD IN SOME OF PASTRY SHOPS IN URMIA. J Urmia Univ Med Sci. 2013; 24 (1) :45-51
URL: http://umj.umsu.ac.ir/article-1-1626-en.html

Associate Professor of Microbiology Food and Beverages Safety Research Center, Urmia University of Medical Sciences , n_jazani@yahoo.com
Abstract:   (5533 Views)

  Abstract

  Background & Aims: Staphylococcus aureus is one of the most common causes of food poisoning. Methicillin resistant S. aureus usually are resistant to other antibiotics currently used for treatment. The aim of this study was determination of the prevalence of entrotoxigenic S.aureus in creamy pastries sold in Urmia and determining the rate of resistance to methicillin among the obtained isolates

  Materials & Methods : 100 samples of creamy pastries were cultured on BHI and Mnitol salt Agar. S.aureus was identified by standard methods such as gram stain, catalase and coagolase tests. Entrotoxin production and type was evaluated by SET-RPLA Toxin Detection. The sensitivity of the isolates to oxacillin was determined with disc diffusion method.

  Results : S. aureus was isolated from fifteen percent of the creamy pastries, there is noSignificant relationship between the kind of pastry and the number of isolates (p>0.05). All the isolates were sensitive to oxacillin. 40% (6)of the S. aureus isolates were entrotoxigenic,of them 66.6%(4), 33.3%(2) and 16.6%(1) produced entrotoxin A, B and D respectively, the isolates showed highest restresistance to penicillin, rifampin and teicoplanin and the most sensitivity has been shown to Gentamicin and co-trimoxazole respectively. There was no difference between entrotoxigenic and non entrotoxigenic isolates in respect of the sensitivity to antibiotics.

  Conclusion : Results showed that some creamy pastries were contaminated by entrotoxigenic S.aureus, thus using of fresh ingredients and caring about personal hygiene in confectionaries are recommended.

  SOURCE: URMIA MED J 2013: 24(1): 75 ISSN: 1027-3727

Full-Text [PDF 127 kb]   (998 Downloads)    
Type of Study: Research | Subject: آناتومی
Received: 2013/04/29 | Accepted: 2013/05/11 | Published: 2013/05/11

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