Journal of Food Quality and Hazards Control مجله کیفیت و کنترل مخاطرات مواد غذایی J. Food Qual. Hazards Control Medical Sciences http://jfqhc.ssu.ac.ir 1 admin 2345-685X 2345-6825 8 10.29252/jfqhc 14 8888 13 en jalali 1397 3 1 gregorian 2018 6 1 5 2 online 1 fulltext
en Prevalence of sea, seb, tsst, and mecA Genes in Staphylococcus aureus Isolated from Shrimps Sold in Seafood Retailers in Tehran, Iran تخصصي Special Original article Original article <div style="text-align: justify;"><span style="font-size:14px;"><span style="font-family:times new roman;"><strong>Background: </strong><em>Staphylococcus aureus</em>, a Gram-positive bacterium, is the most prevalent&nbsp;&nbsp; food-borne pathogen in most regions of the world. The current study was carried out with the aim of <em>S. aureus</em> isolation from shrimps sold in Tehran, Iran. Furthermore, the genes of <em>mecA</em> as indicator of methicillin-resistant <em>S. aureus</em>, <em>sea</em>, <em>seb</em>, and <em>tsst</em> encoding enterotoxins were studied in the <em>S. aureus</em> isolates.<br> <strong>Methods:</strong> Totally, 150 fresh and 150 frozen shrimp samples were collected from seafood retailers in Tehran. Isolation of <em>S. aureus</em> from the samples was carried out using conventional methods. The target genes were identified using polymerase chain reaction technique. Data were statistically analyzed using SPSS v. 11.5 software.<br> <strong>Results:</strong> Out of 150 fresh and 150 frozen samples, 84 samples (28%) were contaminated with <em>S. aureus</em>. The contamination rate in fresh samples (22%) was significantly (<em>p</em><0.05) lower than in frozen samples (34%). Totally, prevalence rates of <em>sea</em>, <em>seb</em>, <em>tsst</em>, and <em>mecA</em> genes in the isolates were 39.3, 15.5, 4.8, and 28.6%, respectively showing significant (<em>p</em><0.05) differences.&nbsp;&nbsp;<br> <strong>Conclusion:</strong> High prevalence rates of enterotoxigenic and also antibiotic resistance genes in <em>S. aureus</em> isolated from shrimp samples in the current study highlighted worries about risk of staphylococcal food poisoning in Iranian shrimp consumers.<br> <br> <strong>DOI:</strong> 10.29252/jfqhc.5.2.7</span></span></div> Staphylococcus aureus, Seafood, Polymerase Chain Reaction 72 76 http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-152-8&slc_lang=en&sid=1 M.M. Soltan Dallal No Food Microbiology Research Center, Tehran University of Medical Sciences, P.O. Box: 14155-6446 Tehran, Iran R. Mazaheri Nezhad Fard No Food Microbiology Research Center, Tehran University of Medical Sciences, P.O. Box: 14155-6446 Tehran, Iran M.K. Sharifi-Yazdi mksharifiyazdi@gmail.com Yes Zoonosis Research Centre, Tehran University of Medical Sciences, P.O. Box: 14155-6446 Tehran, Iran