بررسی مقاومت ژن¬های انتروتوکسیژنیک جدایه¬های استافیلوکوکوس اورئوس مقاوم به متی¬سیلین در مواد غذایی عرضه¬شده در شهرستان قم
محورهای موضوعی : آلودگی میکروبی مواد غذائی
سید عرفان حسینی نسب
1
(دانش اموخته بهداشت مواد غذایی،گروه بهداشت مواد غذایی،واحد شهرکرد،دانشگاه آزاد اسلامی،شهرکرد،ایران)
نجمه واحد دهکردی
2
(گروه بهداشت مواد غذایی،واحد شهرکرد،دانشگاه آزاد اسلامی،شهرکرد،ایران)
کلید واژه: استافیلوکوکوس اورئوس, متی¬سیلین, مقاومت آنتی¬بیوتیکی, مواد غذایی خیابانی,
چکیده مقاله :
آلودگی مواد غذایی خیابانی با استافیلوکوکوس اورئوس به واسطه توانایی مقاومت به آنتی¬بیوتیک¬ها از دیدگاه بهداشت مواد غذایی به یکی از نگرانی¬ها بدل شده است. بنابراین هدف این پژوهش بررسی مقاومت ژن¬های انتروتوکسیژنیک جدایه¬های استافیلوکوکوس اورئوس مقاوم به متی¬سیلین در مواد غذایی عرضه¬شده در شهرستان قم می¬باشد. نخست 150 نمونه از مواد غذایی شامل سوسیس، سمبوسه، همبرگر سنتی، فلافل، خوراک ماکارونی و سالاد به صورت تصادفی نمونه¬گیری و در شرایط سترون برای انجام آزمایش به آزمایشگاه بهداشت مواد غذایی ارسال شد. آزمایش¬ها با استفاده از روش¬های استاندارد انجام شد. نتایج نشان داد بیشترین آلودگی مربوط به سالاد (64 درصد)، خوراک ماکارونی (52 درصد)، همبرگر سنتی (48 درصد)، سمبوسه (44 درصد) و فلافل و سوسیس (20 درصد) بود. شایع¬ترین ژن¬های حامل به ترتیب sea (95/21 درصد) و seb و sec (75/9 درصد) بود. وضعیت شیوع جدایه¬های مقاوم به متی¬سیلین به ترتیب سالاد (52 درصد)، خوراک ماکارونی (44 درصد)، همبرگر سنتی (32 درصد)، سمبوسه (28 درصد)، و فلافل و سوسیس (4 درصد) بود. آنالیزهای آماری نشان داد ارتباط بین شیوع استافیلوکوکوس اورئوس با جدایه¬های مقاوم به متی¬سیلین معنی¬دار نبود (p<0/01). همچنین بیشترین مقاومت جدایه¬ها نسبت به پنی¬سیلین (82 درصد) و اریترومایسین (78 درصد) و کمترین مقاومت برای امی¬پنم (33/8 درصد) بود. بر مبنای شیوع آلودگی در پژوهش حاضر و نقش تعیین¬کننده کیفیت اولیه مواد خوراکی و نیز دستِ تکنیسین در آماده¬سازی خوراکی¬ها؛ احتمال آلودگی از هر دو قسمت ممکن است؛ لذا آموزش بهداشت به دست¬اندرکاران، می¬تواند نقش مهمی در کاهش آلودگی داشته باشد.
Contamination of street food with Staphylococcus aureus due to its ability to resist antibiotics has become one of the concerns from the point of view of food hygiene. Therefore, the purpose of this study is to investigate the resistance of enterotoxigenic genes of Staphylococcus aureus isolates resistant to methicillin in food products sold in Qom city. First, 150 food samples, including sausage, samosa, traditional hamburger, falafel, pasta and salad, were randomly sampled and sent to the food hygiene laboratory under sterile conditions for testing. The tests were performed using standard methods. The results showed that the most contamination was related to salad (64%), pasta food (52%), traditional hamburger (48%), samosa (44%), and falafel and sausage (20%). The most common carrier genes were sea (21.95 percent), seb and sec (9.75 percent), respectively. The prevalence of methicillin-resistant isolates was salad (52%), pasta (44%), traditional hamburger (32%), samosa (28%), and falafel and sausage (4%). Statistical analysis showed that the relationship between the prevalence of Staphylococcus aureus and methicillin-resistant isolates was not significant (p<0.01). Also, the isolates had the highest resistance to penicillin (82%) and erythromycin (78%) and the lowest resistance to imipenem (8.33%). Based on the prevalence of contamination in the present study and the determining role of the initial quality of food ingredients and the technician's hand in food preparation; The possibility of contamination from both parts is possible; Therefore, health education to workers can play an important role in reducing pollution.
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