Mesbah Arash, Mashak Zohreh, Abdolmaleki Zohreh
Faculty of Veterinary Medicine, Karaj Branch, Islamic Azad University, Karaj, Iran.
Department of Food Hygiene, Karaj Branch, Islamic Azad University, Karaj, Iran.
Trop Med Health. 2021 Oct 11;49(1):81. doi: 10.1186/s41182-021-00366-4.
Resistant Staphylococcus aureus (S. aureus) bacteria are considered among the major causes of foodborne diseases. This survey aims to assess genotypic and phenotypic profiles of antibiotic resistance in S. aureus bacteria isolated from ready-to-eat food samples.
According to the previously reported prevalence of S. aureus in ready-to-eat food samples, a total of 415 ready-to-eat food samples were collected from Tehran province, Iran. S. aureus bacteria were identified using culture and biochemical tests. Besides, the phenotypic antibiotic resistance profile was determined by disk diffusion. In addition, the genotypic pattern of antibiotic resistance was determined using the PCR.
A total of 64 out of 415 (15.42%) ready-to-eat food samples were contaminated with S. aureus. Grilled mushrooms and salad olivieh harbored the highest contamination rate of (30%), while salami samples harbored the lowest contamination rate of 3.33%. In addition, S. aureus bacteria harbored the highest prevalence of resistance to penicillin (85.93%), tetracycline (85.93%), gentamicin (73.43%), erythromycin (53.12%), trimethoprim-sulfamethoxazole (51.56%), and ciprofloxacin (50%). However, all isolates were resistant to at least four antibiotic agents. Accordingly, the prevalence of tetK (70.31%), blaZ (64.06%), aacA-D (57.81%), gyrA (50%), and ermA (39.06%) was higher than that of other detected antibiotic resistance genes. Besides, AacA-D + blaZ (48.43%), tetK + blaZ (46.87%), aacA-D + tetK (39.06%), aacA-D + gyrA (20.31%), and ermA + blaZ (20.31%) were the most frequently identified combined genotypic patterns of antibiotic resistance.
Ready-to-eat food samples may be sources of resistant S. aureus, which pose a hygienic threat in case of their consumption. However, further investigations are required to identify additional epidemiological features of S. aureus in ready-to-eat foods.
耐甲氧西林金黄色葡萄球菌被认为是食源性疾病的主要病因之一。本调查旨在评估从即食食品样本中分离出的金黄色葡萄球菌的抗生素耐药性的基因型和表型特征。
根据先前报道的即食食品样本中金黄色葡萄球菌的流行率，从伊朗德黑兰省共收集了415份即食食品样本。使用培养和生化试验鉴定金黄色葡萄球菌。此外，通过纸片扩散法确定表型抗生素耐药性谱。另外，使用聚合酶链反应确定抗生素耐药性的基因型模式。
415份即食食品样本中共有64份（15.42%）被金黄色葡萄球菌污染。烤蘑菇和橄榄沙拉的污染率最高（30%），而意大利腊肠样本的污染率最低，为3.33%。此外，金黄色葡萄球菌对青霉素（85.93%）、四环素（85.93%）、庆大霉素（73.43%）、红霉素（53.12%）、甲氧苄啶 - 磺胺甲恶唑（51.56%）和环丙沙星（50%）的耐药率最高。然而，所有分离株对至少四种抗生素耐药。因此，tetK（70.31%）、blaZ（64.06%）、aacA - D（57.81%）、gyrA（50%）和ermA（39.06%）的流行率高于其他检测到的抗生素耐药基因。此外，AacA - D + blaZ（48.43%）、tetK + blaZ（46.87%）、aacA - D + tetK（39.06%）、aacA - D + gyrA（20.31%）和ermA + blaZ（20.31%）是最常鉴定出的抗生素耐药性联合基因型模式。
即食食品样本可能是耐甲氧西林金黄色葡萄球菌的来源，食用时会构成卫生威胁。然而，需要进一步调查以确定即食食品中金黄色葡萄球菌的其他流行病学特征。
