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Title

Evaluation of antibiotic resistance pattern of enterotoxin-producing Staphylococcus aureus isolated from creamy pastries in Shahrekord area

Pages

  79-87

Abstract

 The present study aimed to determine the prevalence of enterotoxin-producing S. aureus in Creamy pastries producing in confectioneries in the Shahrekord area also, determining the Antibiotic resistance of the isolates. One hundred fifty Creamy pastries samples were randomly selected from confectioneries. Microbial tests were performed for isolating of S. aureus and then on the Beards Parker Agar. Suspected colonies were confirmed by microbiological and biochemical tests including gram stain, catalase, and coagulase tests. Isolates were tested for the presence of Enterotoxin genes (A, B, C, and D) by Multiplex PCR and, also Antibiotic resistance of the isolates was determined by the disk diffusion method. Overall, 38 (25. 3%) samples were contaminated with S. aureus. Twenty-one (28%) and 17 (22. 7%) isolates were related to summer and winter samples, respectively. Thirteen isolates (29%) of S. aureus contained Enterotoxin genes. Eleven isolates (84. 61%) contained SEA, and 2 isolates (5. 3%) contained the SEC gene. Nine (70%) and 4 (30%) of the enterotoxigenic isolates were related to summer and winter samples, respectively. None of the isolates had SEB, SED genes. Four (30%) enterotoxigenic isolates were related to creamy pastry and 9 (70%) to creamy bread. The antibiogram test showed the highest sensitivity to sulfamethoxazole (97. 36%) and erythromycin (63. 15%). Also, all enterotoxigenic isolates were resistant to penicillin, and 95% of isolates containing the SEA gene were resistant to erythromycin and ciprofloxacin. In general, the results showed that Creamy pastries were contaminated with S. aureus strains which have the potential to produce enterotoxins. According to the results, the Antibiotic resistance of enterotoxigenic isolates was much higher than isolates without Enterotoxin genes.

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    APA: Copy

    HASHEMI, Z., BONYADIAN, M., & MOSHTAGHI, H.A.. (2021). Evaluation of antibiotic resistance pattern of enterotoxin-producing Staphylococcus aureus isolated from creamy pastries in Shahrekord area. JOURNAL OF FOOD MICROBIOLOGY, 8(2 ), 79-87. SID. https://sid.ir/paper/697422/en

    Vancouver: Copy

    HASHEMI Z., BONYADIAN M., MOSHTAGHI H.A.. Evaluation of antibiotic resistance pattern of enterotoxin-producing Staphylococcus aureus isolated from creamy pastries in Shahrekord area. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2021;8(2 ):79-87. Available from: https://sid.ir/paper/697422/en

    IEEE: Copy

    Z. HASHEMI, M. BONYADIAN, and H.A. MOSHTAGHI, “Evaluation of antibiotic resistance pattern of enterotoxin-producing Staphylococcus aureus isolated from creamy pastries in Shahrekord area,” JOURNAL OF FOOD MICROBIOLOGY, vol. 8, no. 2 , pp. 79–87, 2021, [Online]. Available: https://sid.ir/paper/697422/en

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