Investigation of Staphylococcus aureus contamination in Food Samples and determining of its epidemiological relationship with theirs processing workers by polymerase chain reaction
Subject Areas : microbiologyseyed mansour meybodi 1 , zahra masoumalinejad 2 , Maryam Fakhrabadi 3
1 - 1. Department of Microbiology, Faculty of Science, Tonekabon Branch, Islamic Azad University, Mazandaran, Iran
2 - Department of Microbiology, kerman Branch, Islamic Azad University, kerman, I. R. Iran
3 - Department of Microbiology, Sirjan Branch, Islamic Azad University, Sirjan, Iran
Keywords: Foodstuffs, Microbial Contaminants, Staphylococcus aureus, PCR,
Abstract :
Background: Fast and cold foods, due to their high diversity, availability, lack of cooking time and due to these foods are not very processed and may be in contact with hand of restaurant workers at the time of preparation, the microbial risks of consumers from this Products have increased. Material and Methods: In this research, 50 samples of food products (handmade hamburger, falafel, potato sambosa, pizza sombosa, kebab, pasta salad) from 10 fast food stores in Sirjan city in a three month period from the beginning of July to the end of September 2017 were collected. Also, 36 samples were collected from their employees and analyzed by microbiological and molecular tests for the presence of Staphylococcus aureus. Results: Food contamination with Staphylococcus aureus was 6% and contamination of the staff was 19.44%. The highest susceptibility to Cotrimoxazole antibiotics (SXT), Zoxidium stiffness (COX), Ciprofloxacin (CP) was 100, 90, 90% respectively, and the highest resistance to antibiotics were kanamycin (K), linzoleide (LINEZ), azithromycin (AZI) 60, 35, 30% respectively were reported. Conclusion: Based on the results of this research, it can be said that since the stages of preparing handmade hamburger, falafel, potato sambosa, pizza sombosa, kebab, pasta salad in Iran are manually, there is a complete risk of food contamination through human resources. Therefore, personal and environmental health education in order to reduce the rate of Staphylococcus aureus in people involved in the preparation of food is very important.
_||_