Prevalence and Antibiotic resistance pattern of Staphylococcus aureus strains isolated from traditional cheese and pasteurized cheese at Maragheh city of Iran.

Sadeghian, Akbar; Hojjati Bonab, Zahra; Sefidan, Mohammad Ali

doi:10.30491/ijtmgh.2024.470521.1423

Prevalence and Antibiotic resistance pattern of Staphylococcus aureus strains isolated from traditional cheese and pasteurized cheese at Maragheh city of Iran.

Document Type : Original Article

Authors

Akbar Sadeghian ¹

Zahra Hojjati Bonab ¹

Mohammad Ali Sefidan ²

¹ Department of Microbiology, Bonab Branch, Islamic Azad University, Bonab, Iran.

² Faculty of Veterinary Medicine, Tabriz Branch, Islamic Azad University, Tabriz, Iran.

10.30491/ijtmgh.2024.470521.1423

Abstract

Introduction: Milk and dairy products are a good food environment for bacteria to grow and can quickly become infected with a variety of bacteria and cause disease after being transmitted to humans. Staphylococcus aureus is one of the microbial agents in milk and dairy products that causes disease in humans. Due to the fact that traditional (unpasteurized) cheese is produced in Iran under unsanitary conditions, the aim of this study was to investigate the contamination of traditional cheeses and pasteurized cheeses against staphylococcus aureus and determining their antibiotic resistance pattern in Maragheh city.
Methods: In this cross-sectional study, which was performed from 80 samples (40 samples of traditional cheese and 40 samples of pasteurized cheese) from different centres selling dairy products in Maragheh city.
Results: The results are as follows: out of 40 samples of traditional cheese, 24 samples (62%), showed infection with Staphylococcus aureus, and out of 40 samples of pasteurized cheese, no sample showed infection with Staphylococcus aureus. Also, in the study of antibiogram results, methicillin resistance was reported in 4 samples, (16.64%) of tetracycline, Oxacillin and Co-trimoxazole in one sample (4.16%). Also, all isolated strains of Staphylococcus aureus were completely sensitive to the antibiotics Rifampin, clindamycin, Vancomycin, Tobramycin and Gentamicin.
Conclusion: Due to the high level of contamination of traditional cheeses consumed in this region with Staphylococcus aureus bacteria, their production and distribution should be under the control of relevant experts.

Keywords

Staphylococcus aureus

traditional Cheese

Antibiotic resistance

Antibiogram