食品加工および技術ジャーナル

概要

Determining the Presence of Panton-Valentine Leukocidin PVL Virulence Gene and Methicillin-Resistant Gene mecA in Staphylococcus aureus Strains Isolated from Cream Puffs Sold by Confectionaries in Tehran by Multiplex PCR and Studying their Antibiotic Resistance

Mahya Mozaffarzogh and Hadis Khaleghnezhad

Staphylococcus aureus is a major cause of food poisoning in the world that is created by consumption of contaminated food. Resistance to a variety of common and specific antibiotics is increasing. Staphylococcus aureus including PVL and gene mecA to heat pasteurization and many proteolytic enzymes are stable and can remain active for a long time in food samples. The purpose of this study was to isolate Staphylococcus aureus and identify virulence gene PVL and gene of methicillin resistance in bread pastry cream by multiplex PCR technique has been used. The study included 50 samples of bread pastry cream collected 23 cases (49%) Staphylococcus aureus isolates were detected. Antibiotic susceptibility testing by disk diffusion method according to CLSI guidelines was conducted. To identify and confirm Staphylococcus aureus virulence and resistance genes from multiple PCR assay was used. Antibiogram results showed that antibiotics are among the most sensitive to the antibiotic vancomycin, Tetracyclin, and doxycyclin hydrochloride respectively 100%, 100%, and 100%. Resistance to penicillin, cefixime, 65/3%, 56/5% more than other antibiotics was tested. Prevalence of methicillin resistance gene mecA in total 0% and PVL gene was not detected. Also, 16 rRNA genes in all samples were identified genus and species and confirmed. Different distribution of methicillin resistance gene in this study with other studies showing the potential risk of methicillin-resistant Staphylococcus aureus in the world. Therefore, early detection and timely resistant strains, in order to prevent the spread of resistance appears to be necessary.