DETERMINATION THE RATE OF METHICILLIN RESISTANT AND ENTEROTOXIGENIC STAPHYLOCOCCUS AUREUS IN DIFFERENT KINDS OF CREAMY PASTRIES SOLD IN SOME OF PASTRY SHOPS IN URMIA

Staphylococcus aureus is one of the most common causes of food poisoning.
Methicillin resistant S. aureus usually are resistant to other antibiotics currently used for treatment.
The aim of this study was determination of the prevalence of entrotoxigenic S.aureus in creamy
pastries sold in Urmia and determining the rate of resistance to methicillin among the obtained isolates
Materials & Methods: 100 samples of creamy pastries were cultured on BHI and Mnitol salt Agar.
S.aureus was identified by standard methods such as gram stain, catalase and coagolase tests.
Entrotoxin production and type was evaluated by SET-RPLA Toxin Detection. The sensitivity of the
isolates to oxacillin was determined with disc diffusion method.
Results: S. aureus was isolated from fifteen percent of the creamy pastries, there is noSignificant
relationship between the kind of pastry and the number of isolates (p>0.05). All the isolates were
sensitive to oxacillin. 40% (6)of the S. aureus isolates were entrotoxigenic,of them 66.6%(4),
33.3%(2) and 16.6%(1) produced entrotoxin A, B and D respectively, the isolates showed highest
restresistance to penicillin, rifampin and teicoplanin and the most sensitivity has been shown to
Gentamicin and co-trimoxazole respectively. There was no difference between entrotoxigenic and non
entrotoxigenic isolates in respect of the sensitivity to antibiotics.
Conclusion: Results showed that some creamy pastries were contaminated by entrotoxigenic S.aureus,
thus using of fresh ingredients and caring about personal hygiene in confectionaries are recommended