Genotypic and phenotypic assessment of antibiotic resistance of MRSA bacteria isolated from food stuffs

• Seyyed Shahab Aldin Hosseini ^[1] ; Seyed Amirshayan Makkie ^[2] ; Bahareh Tavakoli-Far ^{[3] [5]} ; Farhad Safarpoor Dehkordi ^[4]
  1. [1] Islamic Azad University

     Islamic Azad University

     Irán

     
  2. [2] Faculty of Science, Earth Sciences Building, 2207 Main Mall, Vancouver, British Columbia, Canada.
  3. [3] Dietary Supplements and Probiotic Research Center, Alborz University of Medical Sciences, Karaj, Iran.
  4. [4] Halal Research Center of IRI, FDA, Tehran, Iran.
  5. [5] Department of Physiology and Pharmacology, School pf Medicine, Alborz University of Medical Sciences, Karaj, Iran.

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• Localización: Academic Journal of Health Sciences: Medicina Balear, ISSN-e 2255-0560, Vol. 36, Nº. 3, 2021, págs. 76-80
• Idioma: inglés
• DOI: 10.3306/AJHS.2021.36.03.76
• Títulos paralelos:
  • Evaluación genotípica y fenotípica de la resistencia a los antibióticos de bacterias MRSA aisladas de alimentos
• Enlaces
  • Texto completo (pdf)
• Resumen
  • español

    Antecedentes: La bacteria Staphylococcus aureus resistente a la meticilina (SARM) es una de las principales causas de enfermedades transmitidas por los alimentos. Este estudio se realizó para evaluar los perfiles genotípicos y fenotípicos de la resistencia a los antibióticos de los aislados de SARM de los alimentos.

    Métodos: Se seleccionaron 40 cepas de SARM aisladas de productos alimenticios. Los aislados se aprobaron mediante pruebas bioquímicas y también de susceptibilidad a la cefoxitina y la oxacilina. Los aislados de SARM se evaluaron fenotípicamente mediante la difusión en disco. Se extrajo el ADN de los aislados de SARM y se sometió a la identificación por PCR de los genes de resistencia a los antibióticos.

    Resultados: Las bacterias MRSA presentaron una alta prevalencia de resistencia a los antibióticos penicilina (100%), tetraciclina (95,00%), eritromicina (90,00%) y gentamicina (87,50%). AacA-D (55,00%), ermA (50,00%) y tetK (50,00%) tuvieron las distribuciones más altas entre los genes de resistencia a los antibióticos examinados.

    Conclusión: Los productos alimenticios pueden ser fuentes de SARM resistentes, lo que supone una amenaza higiénica en relación con su consumo. No obstante, es necesario realizar más investigaciones para conocer otras características epidemiológicas y moleculares del SARM en los alimentos.

  • English

    Background: Methicillin-Resistant Staphylococcus aureus (MRSA) bacteria are one of the chief causes of food-borne diseases. This survey was done to assess the genotypic and phenotypic profiles of antibiotic resistance of MRSA isolates of foodstuffs.

    Methods: Forty MRSA strains isolated from foodstuffs were selected. Isolates were approved using the biochemical tests and also cefoxithin and oxacillin susceptibility testing. MRSA isolates were phenotypically assessed by the disk diffusion. DNA was extracted from the MRSAS isolates and subjected to PCR identification of antibiotic resistance genes.

    Results: MRSA bacteria harbored the high prevalence of resistance toward penicillin (100%), tetracycline (95.00%), eryhtromicin (90.00%), and gentamicin (87.50%) antibiotics. AacA-D (55.00%), ermA (50.00%), and tetK (50.00%) had the highest distributions amongst examined antibiotic resistance genes.

    Conclusion: Foodstuffs may be sources of resistant-MRSA, which pose a hygienic threat concerning their consumption. Nevertheless, further investigations are compulsory to understand additional epidemiological and molecular features of MRSA in foodstuffs.

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