Volume 21, Issue 157 (2025)
FSCT 2025, 21(157): 157-175 |
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Soltan Ahmady S, Nakhaei moghaddam M, tehranipour M. Investigation of the prevalence of enterotoxigenic Staphylococcus aureus isolates in hamburgers and kebabs in Mashhad and the SE gene profile of the isolates. FSCT 2025; 21 (157) :157-175
URL: http://fsct.modares.ac.ir/article-7-74153-en.html
URL: http://fsct.modares.ac.ir/article-7-74153-en.html
1- Dept of Biology, Faculty of Science, Mashhad Branch, Islamic Azad University, Mashhad, Iran
2- Dept of Biology, Faculty of Science, Mashhad Branch, Islamic Azad University, Mashhad, Iran ,Mahboobe-nak@yahoo.com
2- Dept of Biology, Faculty of Science, Mashhad Branch, Islamic Azad University, Mashhad, Iran ,
Abstract: (94 Views)
The study aimed to investigate the frequency of enterotoxin-producing Staphylococcus aureus isolates in hamburgers and meat bites in Mashhad and the frequency of the gene. In this practical descriptive research, the number of 175 meat samples including 70 hamburger samples, 70 kebab bite samples, and 35 handmade hamburger samples in a non-repetitive and cluster sampling method, from the brand various commercial products were collected from the supply centers in Mashhad from April to June 2023. After culturing the samples in a specific medium and isolating the isolates suspected of Staphylococcus aureus, the bacteria were identified using morphological and biochemical characteristics. Then they were confirmed by using a specific primer and polymerase chain reaction (PCR). Using PCR, the frequency of enterotoxin-producing genes was detected and the antibiotic resistance of Staphylococcus aureus isolates was checked by disc diffusion method in food samples. Among the 175 meat products tested, 28 hamburger samples (16%), 12 kebab samples (7%), and 15 handmade hamburger samples (about 9%) were pathogenic bacteria. were infected with Staphylococcus aureus. Compared to kebab samples, hamburger samples showed higher contamination, and more of them were reported as Staphylococcus aureus positive. nuc gene was detected in all bacteria identified by biochemical method. The presence of the sea gene was detected in 45 samples of tested meat products (25.71% of all samples). sec and see genes were found in 4 (2.28%) and 6 (4.08%) food samples, respectively. Genes encoding used and sed were not found in any of the studied samples. In addition, many isolates showed high resistance to tetracycline, clindamycin, and oxacillin; some were resistant to more than one antibiotic. In this study, the results obtained from the SEA-F and SEA-R blast analyses revealed that the sequences had more than 98% agreement with the overlapping results.
Article Type: Original Research |
Subject:
Food Microbiology
Received: 2024/03/5 | Accepted: 2024/04/15 | Published: 2025/02/19
Received: 2024/03/5 | Accepted: 2024/04/15 | Published: 2025/02/19
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