Methicillin resistant Staphylococcus aureus (MRSA) in pastry cream products sold in Amol (Iran)

BACKGROUND: Methicillin-resistant Staphylococcus aureus (MRSA) has been recognized as a matter of antibiotic resistance that is largely developed amongst common foodborne pathogens. MRSA is being considered as an important worldwide health threat and causes considerable concern to clinicians, food products manufacturers, governments and also consumers. OBJECTIVES: The objective of this study was to detect MRSA isolated from 360 samples of pastry cream products sold in the local markets in Amol, June 2016- May 2017, by plate count method and molecular technique. METHODS: The conventional plate counting method was conducted through inoculating appropriate dilutions of samples onto the Baired Parker Agar plates. MRSA isolates were detected by PCR method using mecA primers set. The resistance of isolated MRSA strains against some antibiotics was determined. RESULTS: Out of 360 pastry cream samples tested, 41.6% (150 samples) were contaminated by S. aureus with an average count of 4.94 log CFU/g in summer; 4.72 log CFU/g in autumn, 2.74 log CFU/g in winter and 3.62 log CFU/g in spring. Eleven samples out of 360 tested (3.05%) showed positive results for the mecA gene. No MRSA isolate was identified amongst winter samples. 56% of isolated strains showed sensitivity to oxacillin, 7% of isolates were sensitive to penicillin, 23 to ampicillin, 82% to gentamicin and 33% to tetracycline. CONCLUSIONS: According to the results, monitoring and improving the hygienic conditions of food production chain and educating food handlers and staff involved in food preparation is recommended in order to prevent MRSA prevalence.