Investigating the resistance of enterotoxigenic genes of Staphylococcus aureus isolates resistant to methicillin in foods sold in Qom County

Contamination of street food with Staphylococcus aureus due to its ability to resist antibiotics has become one of the concerns from the point of view of food hygiene. Therefore, the purpose of this study is to investigate the resistance of enterotoxigenic genes of Staphylococcus aureus isolates resistant to methicillin in food products sold in Qom city. First, 150 food samples, including sausage, samosa, traditional hamburger, falafel, pasta and salad, were randomly sampled and sent to the food hygiene laboratory under sterile conditions for testing. The tests were performed using standard methods. The results showed that the most contamination was related to salad (64%), pasta food (52%), traditional hamburger (48%), samosa (44%), and falafel and sausage (20%). The most common carrier genes were sea (21.95 percent), seb and sec (9.75 percent), respectively. The prevalence of methicillin-resistant isolates was salad (52%), pasta (44%), traditional hamburger (32%), samosa (28%), and falafel and sausage (4%). Statistical analysis showed that the relationship between the prevalence of Staphylococcus aureus and methicillin-resistant isolates was not significant (p<0.01). Also, the isolates had the highest resistance to penicillin (82%) and erythromycin (78%) and the lowest resistance to imipenem (8.33%). Based on the prevalence of contamination in the present study and the determining role of the initial quality of food ingredients and the technician's hand in food preparation; The possibility of contamination from both parts is possible; Therefore, health education to workers can play an important role in reducing pollution.