Detection of antibiotic resistance pattern in Staphylococcus aureus isolated from ready to eat foods in Kashan, 2015

Sharafati Chaleshtori, Reza; Mazroii Arani, navid; Taghizadeh, Mohsen; Sharafati Chaleshtori1, farhad; Barfrosh, freshteh

year 10, Issue 6 (January - February 2017) Iran J Med Microbiol 2017, 10(6): 66-71 | Back to browse issues page

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Sharafati Chaleshtori R, Mazroii Arani N, Taghizadeh M, Sharafati Chaleshtori1 F, Barfrosh F. Detection of antibiotic resistance pattern in Staphylococcus aureus isolated from ready to eat foods in Kashan, 2015. Iran J Med Microbiol 2017; 10 (6) :66-71
URL: http://ijmm.ir/article-1-537-en.html

Detection of antibiotic resistance pattern in Staphylococcus aureus isolated from ready to eat foods in Kashan, 2015

Reza Sharafati Chaleshtori

¹, Navid Mazroii Arani²

, Mohsen Taghizadeh³

, Farhad Sharafati Chaleshtori1⁴

, Freshteh Barfrosh²

1- Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Iran , sharafati.reza@gmail.com
2- Food and Hygiene Control Laboratory, Deputy of Food and Drug, Kashan University of Medical Sciences, Kashan, Iran
3- Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Iran
4- Medical Plants Research Center, Shahrekord University of Medical Sciences, Shahrekord, Iran.

Abstract: (9357 Views)

Background and Aim: Antibiotic resistance has prompted the use of medicinal plants with fewer side effects instead of common drugs. The aim of this study was to determine the antibiotic resistance pattern in coagulase-positive Staphylococcus aureus isolated from ready to eat foods in Kashan, 2015.

Materials and Methods: In this cross-sectional study in 2015, 384 samples (including 60 salad, 40 frozen vegetable, 120 traditional ice cream, 90 sweet, 40 hamburger and 34 kebab samples) were randomized purchased of local markets in Kashan and evaluated for the occurrence of S. aureus by culturing methods. The obtained isolates were subjected to disc diffusion antimicrobial susceptibility tests. Also, susceptibility of the obtained isolates were evaluated by disc diffusion to eucalyptus, lavender, lemon, tarragon, basil and cumin essential oils.

Results and Conclusions: Out of 384 samples, 4 (1.042%) samples were contaminated with coagulase-positive S. aureus. The two isolates (50%) were sensitive to co-trimoxazole. Out of the 4 isolates, 100% were found to be resistant to methicillin, penicillin, oxacillin, cefoxitin, kanamycin, vancomycin, tetracycline, ciprofloxacin, chloramphenicol, amoxicillin, ampicillin, cefotaxime, nitrofurantoin, norfloxacin, ceftriaxone and gentamicin. None of the isolates were resistant in D test. Also, the highest inhibitory effect on growth of S. aureus related to cumin, eucalyptus, lavender essential oils. The obtained results showed the high antibiotic resistance of S. aureus isolated from ready to eat foods. In addition, noted essential oils with anti-S. aureus effects can be used in the preparation of antibacterial drugs.

Keywords: Antibiotic resistance, Staphylococcus aureus, Food, Essential oil

Full-Text [PDF 507 kb] (2665 Downloads)

Type of Study: Brief Original Article | Subject: Food Microbiology
Received: 2016/03/11 | Accepted: 2016/12/27 | ePublished: 2017/02/5

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