The present study aimed to determine the prevalence of enterotoxin-producing S.aureus in creamy pastries presented in confectionery in Shahrekord and to determine their antibiotic resistance. One hundred fifty samples were randomly selected from creamy pastries. Microbial tests for isolation of S. aureus were performed by culturing in a nutrient broth and then cultured on a Beards Parker agar and suspected colonies were confirmed by standard complementary tests including gram staining, catalase test, and coagulase. Isolates were tested for presence of enterotoxin genes (A, B, C, D) by Multiplex PCR. Antibiotic resistance was determined by the disk diffusion method. Overall, 38 (25.3%) samples were contaminated with S. aureus. 21 isolates (28%) and 17 isolates (22.7%) were related to summer and winter samples respectively. Thirteen isolates (29%) of S. aureus contained enterotoxin genes. 11 isolates (84. 61%) contained SEA, and 2 isolates (5.3%) contained the SEC gene. Totally, 9 (70%) enterotoxigenic isolates were related to summer and 30% to winter samples. None of the isolates had SEB, SED genes. Four (30%) enterotoxigenic isolates related to creamy pastry and 9 (70%) to creamy bread. Antibiogram test showed that the highest sensitivity to sulfamethoxazole (97.36%) and erythromycin (63.15%). Also, all enterotoxigenic isolates were resistant to penicillin and 95% with SEA gene were resistant to erythromycin and ciprofloxacin.The results of present study revealed that contamination of creamy pastries with S. aureus capable of producing enterotoxin and resistance to some antibiotics.
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