Phenotypic and Genotypic Characteristics of Methicillin-Resistant Staphylococcus aureus Isolated from Dairy and Meat Products in Iran

Q3 Agricultural and Biological Sciences

Journal of Food Quality and Hazards Control Pub Date : 2020-05-30 DOI:10.18502/jfqhc.7.2.2890

M. Dallal, Z. Salehipour, M. Yazdi, R. Bakhtiari, M. Abdi

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引用次数: 1

Abstract

Background: Methicillin-Resistant Staphylococcus aureus (MRSA) plays an important role in gastrointestinal diseases. The goal of this research was to determine phenotypic and genotypic characteristics of MRSA isolated from dairy and meat products in Iran. Methods: Ninety-three S. aureus isolates were prepared which had been obtained in our previous study. Antimicrobial susceptibility testing was done using disk diffusion method. The isolates were further analyzed by mecA gene detection. Staphylococcal Enterotoxins (SEs) and Toxic Shock Syndrome Toxin 1 (TSST1) were screened. Biotyping and molecular typing were done by short sequence repeats of spa and coa genes. Results: Five out of 93 S. aureus isolates (5.37%) included mecA. All five MRSA isolates were sensitive to at least six tested antibiotics and none were resistant to vancomycin. Furthermore, two isolates were multidrug resistant. Four isolates produced SEs and TSST1. Three out of 5 isolates were related to human biotype and two belonged to non-host-specific biotype. Conclusion: Presence of MRSA in dairy and meat products may be an important hygienic risk for the Iranian consumers, especially for immunocompromised people.

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伊朗乳制品和肉制品中耐甲氧西林金黄色葡萄球菌的表型和基因型特征

背景：耐甲氧西林金黄色葡萄球菌（MRSA）在胃肠道疾病中起着重要作用。本研究的目的是确定从伊朗乳制品和肉制品中分离出的MRSA的表型和基因型特征。方法：制备93株金黄色葡萄球菌分离株。采用纸片扩散法进行药敏试验。通过mecA基因检测对分离株进行进一步分析。筛选了葡萄球菌肠毒素（SE）和中毒性休克综合征毒素1（TSST1）。通过spa和coa基因的短序列重复进行生物分型和分子分型。结果：93株金黄色葡萄球菌中有5株（5.37%）含有mecA。所有五个MRSA分离株都对至少六种测试过的抗生素敏感，没有一个对万古霉素有耐药性。此外，两个分离株具有多药耐药性。四个分离株产生SE和TSST1。5个分离株中有3个与人类生物型有关，2个属于非宿主特异性生物型。结论：乳制品和肉制品中MRSA的存在可能是伊朗消费者，尤其是免疫功能低下人群的一个重要卫生风险。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Quality and Hazards Control Agricultural and Biological Sciences-Food Science

CiteScore

1.50

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： Journal of Food Quality and Hazards Control (J. Food Qual. Hazards Control) is an international peer-reviewed quarterly journal that aims at publishing of high quality articles involved in food quality, food hygiene, food safety, and food control which scientists from all over the world may submit their manuscript. This academic journal aims to improve international exchange of new findings and recent developments in all aspects of agricultural and biological sciences. This free of charge journal is published in both online and print forms and welcomes the manuscripts that fulfill the general criteria of novelty and scientific importance. Among the most significant objectives of Journal of Food Quality and Hazards Control are to ensure that the articles reflect a wide range of topics regarding journal scopes; to do a fair, scientific, fast, as well as high quality peer-review process; to provide a wide and diverse geographical coverage of articles around the world; and to publish the articles having a trustable resource of scientific information for the audiences. The types of acceptable submissions include original article, review article, short communication, letter to the editor, case report, editorial, as well as book review. Journal of Food Quality and Hazards Control is an official journal of Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.