Prevalence of Staphylococcus aureus A and B enterotoxins contamination in traditional dairy products, salad and nuggets Presented in Shahrekord and antibiotic resistance of the isolates
Subject Areas : Food Hygiene
najmeh vahed dehkordi
1
,
Ebrahim Rahimi
2
,
نوشا ضیاء
3
1 - PhD student in food hygiene, Department of Food Hygiene, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
2 - Professor, Department of Food Hygiene, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
3 - گروه میکروبیولوژی دانشکده علوم پایه، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران
Keywords: Staphylococcus aureus, Enterotoxin, Antibiotic resistance, Foods, Shahrekord,
Abstract :
Staphylococcus aureus, a gram-positive bacterium known for its resistance to desiccation and production of enterotoxins, is a prominent foodborne pathogen causing gastroenteritis and vomiting through its enterotoxin genes. This study aimed to assess the prevalence of S. aureus strains carrying enterotoxins A and B in traditional dairy products, salads, and nuggets distributed in Shahrekord. Additionally, antibiotic resistance profiles of these isolates were investigated. A total of 300 food samples were randomly collected from the Shahrekord market in spring 2023 and processed under sterile conditions to prevent contamination. Results indicated contamination rates of 63% in salads, 5% in nuggets, and 28.43% in traditional dairy products. Specifically, one seasonal salad isolate (0.33%) tested positive for the A gene, and one sandwich isolate (0.33%) contained the B gene. Antibiotic susceptibility testing revealed a high resistance rates to ampicillin (86.18%) and gentamicin (88.8%), while resistance was the lowest for imipenem (38.6%) and tetracycline (39.2%). The findings underscore the critical need for stringent regulations to enhance hygiene standards and mitigate the prevalence of toxin-producing microorganisms in fast-food settings, given the serious implications of antibiotic resistance and inadequate oversight on food safety.