Study of Methicillin-Resistant Staphylococcus Aureus in Traditional and Device-Made Ice Cream in Qazvin, 2017-2018: A Short Report

The aim of this study was to determine the prevalence of Methicillin-Resistant Staphylococcus aureus in traditional and device-made ice cream in Qazvin.

In this cross- sectional study, 100 samples of traditional and device-made ice cream in Qazvin were randomly collected over a period of one year and in different seasons. The culture method was then confirmed by PCR (Polymerase Chain Reaction) technique.

The inflammation rate of Staphylococcus aureus bacteria was 5% in most seasons in the traditional and device-made ice cream and the most inflammation was in summer, and 80% (4 cases) of the isolated bacteria were methicillin resistant.

The use of pasteurized ice cream and observance of health principles in producing traditional and device-made ice cream will reduce the risk of contamination and food poisoning.