Volume 22, Issue 2 (2019)
mjms 2019, 22(2): 85-89 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Mahdavi S, Isazadeh A. Investigation of Contamination Rate and Determination of Pattern of Antibiotic Resistance in Coagulase Positive Staphylococcus aureus Isolated from Domestic Cheeses in Maragheh, Iran. mjms 2019; 22 (2) :85-89
URL: http://mjms.modares.ac.ir/article-30-18965-en.html
URL: http://mjms.modares.ac.ir/article-30-18965-en.html
1- Microbiology Department, Basic Sciences Faculty, Maragheh Branch, Islamic Azad University, Maragheh, Iran , S.mahdavi@iau-maragheh.ac.ir
2- Genetics Department, Basic Sciences Faculty, Tabriz Branch, Islamic Azad University, Tabriz, Iran
2- Genetics Department, Basic Sciences Faculty, Tabriz Branch, Islamic Azad University, Tabriz, Iran
Abstract: (7276 Views)
Aims: The aim of this study was investigation of contamination rate and determination of pattern of antibiotic resistance in coagulase positive Staphylococcus aureus isolated from domestic cheeses in Maragheh, Iran.
Materials and Methods: In this experimental study, 100 traditional white brine cheese samples were collected from different villages of Maragheh with the observance of aseptic principles and transferred to microbiology laboratory of Islamic Azad University, Maragheh branch. The samples were cultured in specific media and the complementary biochemical tests were done for the identification of coagulase positive Staphylococcus aureus. For molecular diagnosis of S.aureus, these isolates were identified as S.aureus with the proliferation of Thermonuclease species-specific gene (nuc) by polymerase chain reaction (PCR) method. Cheese samples were tested for pH and NaCl content. The susceptibility of all isolates to different antibiotics was evaluated by kirby-bauer’s method.
Findings: Of 100 samples taken from villages of Maragheh, 21 samples (21%) were identified as Staphylococcus aureus coagulase positive. 20 isolates were resistant to more than one antibiotic. The most resistance of isolates were to penicillin, vancomycin, and methicillin, respectively. No significant difference was shown among old and fresh samples in Staphylococcus aureus incidence (p>0.05).
Conclusion: Considering the high contamination rate of domestic cheese by coagulase positive Staphylococcus aureus in Maragheh, the production and distribution of these cheeses should be under hygienic situations. Efficient informing about the potential risk of using these products seems necessary.
Materials and Methods: In this experimental study, 100 traditional white brine cheese samples were collected from different villages of Maragheh with the observance of aseptic principles and transferred to microbiology laboratory of Islamic Azad University, Maragheh branch. The samples were cultured in specific media and the complementary biochemical tests were done for the identification of coagulase positive Staphylococcus aureus. For molecular diagnosis of S.aureus, these isolates were identified as S.aureus with the proliferation of Thermonuclease species-specific gene (nuc) by polymerase chain reaction (PCR) method. Cheese samples were tested for pH and NaCl content. The susceptibility of all isolates to different antibiotics was evaluated by kirby-bauer’s method.
Findings: Of 100 samples taken from villages of Maragheh, 21 samples (21%) were identified as Staphylococcus aureus coagulase positive. 20 isolates were resistant to more than one antibiotic. The most resistance of isolates were to penicillin, vancomycin, and methicillin, respectively. No significant difference was shown among old and fresh samples in Staphylococcus aureus incidence (p>0.05).
Conclusion: Considering the high contamination rate of domestic cheese by coagulase positive Staphylococcus aureus in Maragheh, the production and distribution of these cheeses should be under hygienic situations. Efficient informing about the potential risk of using these products seems necessary.
References
1. Hennekinne JA, De Buyser ML, Dragacci S. Staphylococcus aureus and its food poisoning toxins: characterization and outbreak investigation. FEMS Microbiol Rev. 2012;36(4):815-36. [Link] [DOI:10.1111/j.1574-6976.2011.00311.x]
2. De Buyser ML, Dufour B, Maire M, Lafarge V. Implication of milk and milk products in food-borne diseases in France and in different industrialised countries. Int J Food Microbiol. 2001;67(1-2):1-17. [Link] [DOI:10.1016/S0168-1605(01)00443-3]
3. Pinto B, Chenoll E, Aznar R. Identification and typing of food-borne Staphylococcus aureus by PCR-based techniques. Syst Appl Microbiol 2005;28(4):340-52. [Link] [DOI:10.1016/j.syapm.2005.01.002]
4. Tekinşen KK, Tekinşen OC. Aflatoxin M1 in white pickle and Van otlu (herb) cheeses consumed in southeastern Turkey. Food Control. 2005;16(7):565-8. [Link] [DOI:10.1016/j.foodcont.2004.02.006]
5. Little C, Rhoades JR, Sagoo SK, Harris J, Greenwood M, Mithani V, et al. Microbiological quality of retail cheeses made from raw, thermized or pasteurized milk in the UK. Food Microbiol. 2008;25(2):304-12. [Link] [DOI:10.1016/j.fm.2007.10.007]
6. O'Brien M, Hunt K, McSweeney S, Jordan K. Occurrence of foodborne pathogens in Irish farmhouse cheese. Food Microbiol. 2009;26(8):910-4. [Link] [DOI:10.1016/j.fm.2009.06.009]
7. Tabatabai AM, Firozi R. Animal Bacterial Diseases. 1st Edition. Tehran: Moaasese Entesharat Va Chap; 2001. pp: 8-25. [Persian] [Link]
8. Mahdavi S, Azizi Dehbokri M, Isazadeh A. Contamination of Chicken Meat With Salmonella spp Distributed in Mahabad City, Iran. Int J Enteric Pathog. 2018;6(3):65-8. [Link] [DOI:10.15171/ijep.2018.18]
9. Mahdavi S, Tanhaeivash E, Isazadeh A. Investigating the Presence and Expression of stx1 Gene in Escherichia coli Isolated From Women With Urinary Tract Infection Using Real-Time PCR in Tabriz, Iran. Int J Enteric Pathog. 2018;6(4):104-7. [Link] [DOI:10.15171/ijep.2018.26]
10. Brakstad OG, Aasbakk K, Maeland JA. Detection of Staphylococcus aureus by polymerase chain reaction amplification of the nuc gene. J Clin Microbiol. 1992;30(7):1654-60. [Link]
11. Binderup ML, Pedersen GA, Vinggaard AM, Rasmussen ES, Rosenquist H, Cederberg T. Toxicity testing and chemical analyses of recycled fibre-based paper for food contact. Food Addit Contam. 2002;19(1):13-28. [Link] [DOI:10.1080/02652030110089878]
12. Kaps M, Lamberson WR. Biostatistics for animal science. Oxfordshire: CABI; 2017. [Link] [DOI:10.1079/9781786390356.0000]
13. Maurin F, Mazerolles G, Noel Y, Kodjo A. Identification and biotyping of coagulase positive staphylococci (CPS) in ripened French raw milk cheeses and their in vitro ability to produce enterotoxins. Revue Med Vet. 2004;155(2):92-6. [Link]
14. Donnelly CB, Black LA, Lewis KH. Occurrence of coagulase-positive staphylococci in cheddar cheese. Appl Microbiol. 1964;12(4):311-5. [Link]
15. Abbar FM, Mohammed MT. Identification of some enterotoxigenic strains of staphylococci from locally processed cheese. Food Microbiol 1986;3(1):33-6. [Link] [DOI:10.1016/S0740-0020(86)80023-5]
16. Singh P, Prakash A. Prevalence of coagulase positive pathogenic Staphylococcus aureus in milk and milk products collected from unorganized sector of Agra. Acta Agriculturae Slovenica. 2010;96(1):37-41. [Link]
17. Mohammadi Sani A. Investigation of contamination of cheeses in Mashhad and Quchan to Listeria monocytogenes, Staphylococcus aureus and Escherichia coli pathogens. 12th National Conference on Environmental Health, Tehran, Iran. Tehran: Shahid Beheshti University of Medical Sciences; 2009. [Persian] [Link]
18. Soltan Dallal MM, Salehipour Z, Eshraghi S, Mehrabadi JF, Bakhtiari R. Occurrence and molecular characterization of Staphylococcus aureus strains isolated from meat and dairy products by PCR-RFLP. Ann Microbiol. 2010;60(2):189-96. [Link] [DOI:10.1007/s13213-010-0025-4]
19. Mahdavi S, Isazadeh A. Lactobacillus casei suppresses hfq gene expression in Escherichia coli O157:H7. Br J Biomed Sci. 2019;76(2):1-3. [Link] [DOI:10.1080/09674845.2019.1567903]
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |