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The frequency of enterotoxin A and B genes among Staphylococcus aureus strains isolated from confectionary products and nares of its processing workers in Khorramabad city (2012)
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Mohammad Hassanvand   , Gholamreza Goudarzi * , Sayyad Khanizadeh |
| Department of Microbiology, Faculty of Medicine, Lorestan University of Medical Sciences, Khorramabad, Iran; Phone: +98 9127100552 , Goudarzi.gh@gmail.com |
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Abstract: (7266 Views) |
| Background and Aim: Staphylococcus aureus enterotoxins A and B are the major causes of food intoxication worldwide. S. aureus is colonized in the anterior part of nares in approximately 20-55% of healthy adults. The transmission of enterotoxigenic S. aureus to sweetmeat by pre-contaminated dairy products or nares of processing workers can raise food poisoning risk. Therefore, the aim of this study was to examine the frequency of enterotoxin A and B genes (sea and seb) among the S. aureus strains isolated from confectionary products and nares of its processing workers in Khorramabad city (2012). Materials and Methods: In this cross-sectional study, a total of 300 specimens of confectionary products as well as 91 swab samples from nares of confectionery processing workers were randomly collected. The samples were subjected to detect S. aureus according to The Institute of Standards and Industrial Research of Iran (ISIRI) and conventional microbiological tests. The distribution of sea and seb genes among the tested isolates were determined by PCR and analyzed via chi-square test statistically. Results: Our culture results showed that 11.3% of cream-filled pastries (n=150) and 2.6% of cookies (n=150) were contaminate with S. aureus (P<0.05). Furthermore, nasal carriage rate was yielded 16.48%. The prevalence of sea gene among the S. aureus strains isolated from cream-filled pastries, cookies and nasal carriers were 88.2%, 4% and 15%, respectively (P<0.05). While seb gene was only detected in two S. aureus strains (11.8%), which were isolated from cream-filled pastry samples. Conclusion: Consuming cream-filled pastries in comparison with cookies, may increase the possibility of contamination with S. aureus up to 4.6 times (O.R=4.6). Pasteurization and refrigeration of dairy products, constant microbial control of confectionary products and screening of processing workers can decrease the risk of staphylococcal intoxication. |
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| Keywords: Staphylococcus aureus, Enterotoxin A and B, Confectionary products, PCR, Food intoxication, Khorramabad |
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Full-Text [PDF 371 kb]
(1759 Downloads)
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Type of Study: Original |
Subject:
Medicine
Received: 2017 | Accepted: 2017 | Published: 2017
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