ORC ID , Mohammad Reza Hadadi1 ORC ID , Hossein Hooshyar2 ORC ID , Pegah Pourbabaee1 ORC ID , Ali Nazari-Alam3 ORC ID ">
  • Users Online: 388
  • Print this page
  • Email this page
ORIGINAL ARTICLE
Year : 2020  |  Volume : 7  |  Issue : 1  |  Page : 47-50

Prevalence of Staphylococcus Aureus in raw hamburgers from Kashan in 2017


1 Department of Microbiology, Faculty of Medicine, Kashan University of Medical Sciences, Kashan, Iran
2 Department of Parasitology, Faculty of Medicine, Kashan University of Medical Sciences, Kashan, Iran
3 Department of Microbiology, Faculty of Medicine; Physiology Research Center, Institute for Basic Sciences, Kashan University of Medical Sciences, Kashan, Iran

Correspondence Address:
Dr. Ali Nazari-Alam
Physiology Research Center, Institute for Basic Sciences, Kashan University of Medical Sciences, Kashan
Iran
Login to access the Email id

Source of Support: None, Conflict of Interest: None


DOI: 10.4103/iahs.iahs_39_19

Rights and Permissions

Aims:Staphylococcus aureus is considered a major cause of food poisoning in the world. We aimed to investigate the prevalence of S. aureus isolated from hamburgers in Kashan city. Materials and Methods: In this study, 71 hamburger samples were collected from supermarkets in Kashan from March to July 2017. The samples were examined after dilution in the Baird–Parker Agar Base medium of inoculation for the bacterial growth of S. aureus. Gram staining, catalase tests, mannitol fermentation, coagulase, DNase, and sensitivity to novobiocin were used to detect the bacteria. Results: The collected hamburgers were about eight types of products. Of the total samples, 15 (21.13%) were Gram-positive bacteria contaminated, including seven cocci and eight bacilli. Seven samples (9.86%) of hamburgers were contaminated with S. aureus. The average counts of S. aureus in positive samples were 1.94 × 103 colony-forming unit (CFU)/g. Conclusion: The outbreak of S. aureus isolates in meat products, particularly hamburger, is of serious threat to public health. To prevent the outbreak of this pathogen in hamburgers, permanent control and monitoring should be performed in food industries.


[FULL TEXT] [PDF]*
Print this article     Email this article
 Next article
 Previous article
 Table of Contents

 Similar in PUBMED
   Search Pubmed for
   Search in Google Scholar for
 Related articles
 Citation Manager
 Access Statistics
 Reader Comments
 Email Alert *
 Add to My List *
 * Requires registration (Free)
 

 Article Access Statistics
    Viewed167    
    Printed0    
    Emailed0    
    PDF Downloaded50    
    Comments [Add]    

Recommend this journal