Characterization of Staphylococcus aureus isolates from pastry samples by rep-PCR and phage typing

Mohammad Reza Arabestani; Farideh Kamarehei; Mahya Dini; Farid Aziz Jalilian; Abbas Moradi; Leili Shokoohizadeh

doi:10.18502/ijm.v14i1.8806

Mohammad Reza Arabestani Department of Microbiology, School of Medicine, Hamadan University of Medical Sciences, Hamadan, Iran
Farideh Kamarehei Department of Microbiology, School of Medicine, Hamadan University of Medical Sciences, Hamadan, Iran
Mahya Dini Department of Microbiology, School of Medicine, Hamadan University of Medical Sciences, Hamadan, Iran
Farid Aziz Jalilian Department of Virology, School of Medicine, Hamadan University of Medical Sciences, Hamadan, Iran
Abbas Moradi Department of Community Medicine, Hamadan University of Medical Sciences, Hamadan, Iran
Leili Shokoohizadeh Department of Microbiology, School of Medicine, Hamadan University of Medical Sciences, Hamadan, Iran

DOI: https://doi.org/10.18502/ijm.v14i1.8806

Keywords: Staphylococcus aureus; Pastry; Phage typing; Repetitive element sequence-based polymerase chain reaction

Abstract

Background and Objectives: Staphylococcus aureus is one of the most common causes of food poisoning. This study aimed to identify S. aureus isolated from pastries, the virulence factors, antimicrobial resistance patterns, biofilm formation, and then classification based on SCCmec types, phage types, and also Rep types.

Materials and Methods: In this study, 370 creamy and dried pastry samples have been randomly collected from different confectioneries in Hamadan city. The S. aureus isolates were identified by conventional microbiological methods and nuc gene amplification. The virulence factors and prophage genes were detected. After that, the biofilm production and antibiotic susceptibility assay of S. aureus isolates were examined. Finally, the isolates were classified by rep-PCR typing.

Results: Among 370 samples, 97 creamy (34.64%) and 3 dried (3.33%) pastry samples were contaminated with S. aureus. Antibiotic sensitivity results showed the highest resistance to penicillin (90%) but none of them were MRSA. According to biofilm formation assay, 14 strains (45%) were strongly adhesive. The dominant phage among isolates was SGF, especially SGFa subgroup. About half of the isolates carried SCCmec Types I and III. Analysis of the genetic linkage between isolates by rep-PCR showed ≥80% genetic similarity and also different rep-types of S. aureus isolates.

Conclusion: The presence of different prophage encoded virulence factors and antibiotic resistance enable S. aureus strains to produce a broad range of diseases. Thus, consumption of creamy pastries increases the risk of infection with S. aureus and it is a serious warning to the health system.