Prevalence of sea, seb, tsst, and mecA Genes in Staphylococcus aureus Isolated from Shrimps Sold in Seafood Retailers in Tehran, Iran

  • سال انتشار: 1397
  • محل انتشار: فصلنامه کنترل کیفیت مخاطرات مواد غذایی، دوره: 5، شماره: 2
  • کد COI اختصاصی: JR_JFQHC-5-2_007
  • زبان مقاله: انگلیسی
  • تعداد مشاهده: 431
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نویسندگان

M.M Soltan Dallal

Food Microbiology Research Center, Tehran University of Medical Sciences, P.O. Box: ۱۴۱۵۵-۶۴۴۶ Tehran, Iran

R Mazaheri Nezhad Fard

Department of Food Microbiology, School of Public Health, Tehran University of Medical Sciences, P.O. Box: ۱۴۱۵۵ -۶۴۴۶ Tehran, Iran

M.K Sharifi-Yazdi

Zoonosis Research Centre, Tehran University of Medical Sciences, P.O. Box: ۱۴۱۵۵-۶۴۴۶ Tehran, Iran

چکیده

Background: Staphylococcus aureus, a Gram-positive bacterium, is the most prevalent food-borne pathogen in most regions of the world. The current study was carried out with the aim of S. aureus isolation from shrimps sold in Tehran, Iran. Furthermore, the genes of mecA as indicator of methicillin-resistant S. aureus, sea, seb, and tsst encoding enterotoxins were studied in the S. aureus isolates. Methods: Totally, 150 fresh and 150 frozen shrimp samples were collected from seafood retailers in Tehran. Isolation of S. aureus from the samples was carried out usingconventional methods. The target genes were identified using polymerase chain reaction technique. Data were statistically analyzed using SPSS v. 11.5 software. Results: Out of 150 fresh and 150 frozen samples, 84 samples (28%) were contaminated with S. aureus. The contamination rate in fresh samples (22%) was significantly (p< 0.05) lower than in frozen samples (34%). Totally, prevalence rates of sea, seb, tsst, and mecAgenes in the isolates were 39.3, 15.5, 4.8, and 28.6%, respectively showing significant (p< 0.05) differences.Conclusion: High prevalence rates of enterotoxigenic and also antibiotic resistance genes in S. aureus isolated from shrimp samples in the current study highlighted worries about risk of staphylococcal food poisoning in Iranian shrimp consumers.© 2018, Shahid Sadoughi University of Medical Sciences. This is an open access article under the Creative Commons Attribution 4.0 International License

کلیدواژه ها

Staphylococcus aureus، Seafood، Polymerase Chain Reaction

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