Detection of antibiotic resistance pattern in Staphylococcus aureus isolated from ready to eat foods in Kashan, ۲۰۱۵

Background and Aim: Antibiotic resistance has prompted the use of medicinal plants with fewer side effects instead of common drugs. The aim of this study was to determine the antibiotic resistance pattern in coagulase-positive Staphylococcus aureus isolated from ready to eat foods in Kashan, ۲۰۱۵. Materials and Methods: In this cross-sectional study in ۲۰۱۵, ۳۸۴ samples (including ۶۰ salad, ۴۰ frozen vegetable, ۱۲۰ traditional ice cream, ۹۰ sweet, ۴۰ hamburger and ۳۴ kebab samples) were randomized purchased of local markets in Kashan and evaluated for the occurrence of S. aureus by culturing methods. The obtained isolates were subjected to disc diffusion antimicrobial susceptibility tests. Also, susceptibility of the obtained isolates were evaluated by disc diffusion to eucalyptus, lavender, lemon, tarragon, basil and cumin essential oils. Results and Conclusions: Out of ۳۸۴ samples, ۴ (۱.۰۴۲%) samples were contaminated with coagulase-positive S. aureus. The two isolates (۵۰%) were sensitive to co-trimoxazole. Out of the ۴ isolates, ۱۰۰% were found to be resistant to methicillin, penicillin, oxacillin, cefoxitin, kanamycin, vancomycin, tetracycline, ciprofloxacin, chloramphenicol, amoxicillin, ampicillin, cefotaxime, nitrofurantoin, norfloxacin, ceftriaxone and gentamicin. None of the isolates were resistant in D test. Also, the highest inhibitory effect on growth of S. aureus related to cumin, eucalyptus, lavender essential oils. The obtained results showed the high antibiotic resistance of S. aureus isolated from ready to eat foods. In addition, noted essential oils with anti-S. aureus effects can be used in the preparation of antibacterial drugs.

Keywords:

Antibiotic resistance , Staphylococcus aureus , Food , Essential oil , مقاومت آنتی بیوتیکی , استافیلوکوکوس اورئوس , غذا , اسانس