Tropical Journal of Pharmaceutical Research

Original Research Article | OPEN ACCESS

Methicillin-resistant Staphylococcus aureus isolates from Iranian restaurant food samples: Panton-Valentine Leukocidin, SCCmec phenotypes and antimicrobial resistance

Reza Ranjbar¹, Mohammad Hossein Sakhaei Shahreza², Ebrahim Rahimi³, Nematollah Jonaidi-Jafari⁴

¹Molecular Biology Research Center, Baqiyatallah University of Medical Sciences, Tehran; ²Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord; ³Department of Food Hygiene, Faculty of Veterinary Medicine, Shahrekord; ⁴Health Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran.

For correspondence:- Nematollah Jonaidi-Jafari Email: Jonaidii2000@yahoo.com Tel:+989123048157

Received: 5 January 2017 Accepted: 13 July 2017 Published: 31 August 2017

Citation: Ranjbar R, Shahreza MH, Rahimi E, Jonaidi-Jafari N. Methicillin-resistant Staphylococcus aureus isolates from Iranian restaurant food samples: Panton-Valentine Leukocidin, SCCmec phenotypes and antimicrobial resistance. Trop J Pharm Res 2017; 16(8):1939-1949 doi: 10.4314/tjpr.v16i8.26

© 2017 The authors.
This is an Open Access article that uses a funding model which does not charge readers or their institutions for access and distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) and the Budapest Open Access Initiative (http://www.budapestopenaccessinitiative.org/read), which permit unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited..

Abstract

Purpose: To assess the distribution of Panton-Valentine Leukocidin, SCCmec types and antimicrobial resistance pattern of methicillin resistant Staphylococcus aureus isolated from restaurant food.

Methods: Five-hundred and eighty food samples were collected and directly transported to the laboratory. Samples were cultured and S. aureus strains were confirmed using biochemical tests. MRSA strains were determined using polymerase chain reaction (PCR)-based amplification of mecA and femA genes. MRSA strains were then subjected to disk diffusion methods.

Results: One-hundred and nineteen out of 580 samples (20.51 %) were positive for S. aureus. Eighty-three out of 119 S. aureus (69.74 %) were methicillin-resistant. Thirty-nine out of 83 MRSA samples (46.98 %) harbored PVL gene. Cooked chicken (37 %) had the highest prevalence of S. aureus. Marked seasonality was observed for the prevalence of bacteria. MRSA strains exhibited high resistance against penicillin G (100 %), tetracycline (92.77 %), oxacillin (83.13 %) and azithromycin (71.08 %). All MRSA bacteria were resistant to at least 2 antibiotics (100 %). TetK (80.72 %), linA (67.46 %), aadA1 (62.65 %), and msrA (55.42 %) were the most frequently identified resistance genes. SCCmec V (57.83 %), SCCmec Iva (55.42 %) and SCCmec IVb (30.12 %) were the most frequent.

Conclusion: Based on the high prevalence of resistant MRSA strains and also high consumption rate of restaurant foods in Iran, it is essential to exercise control over the hygienic conditions of restaurant foods to minimize MRSA strains.

Keywords: Methicillin-resistant Staphylococcus aureus (MRSA), Antibiotic resistance, SCCmec types, Panton-Valentine Leukocidin, Restaurant food