Prevalence of Staphylococcus Aureus Isolated from Hamburger Samples in Tehran and their Antibiotic Susceptibility

Staphylococcal food poisoning is one of the most common food-borne diseases. The antibiotic resistance of Staphylococcus aureus has been reported globally. Today, strains of Staphylococcus aureus in food have become a problem in clinical infections and are considerde as a serious public health concern.

A total of 100 samples were tested in the laboratory; including 75 handmade and 25 industrial hamburger samples. The Staphylococcus aureus samples were isolated and identified according to the National Iranian Standard No. 6806-3. Antibiotic resistance was determined by disk diffusion method and minimum inhibitory concentration was performed. In this study, the antibiotics penicillin, ciprofloxacin, erythromycin, clindamycin, chloramphenicol, cefoxitin, trimethoprim-sulfamethoxazole, tetracycline, gentamicin, vancomycin, and oxacillin were used.

Of 100 analyzed hamburger samples, 39 samples were infected with Staphylococcus aureus (23 industrial and 16 handmade samples). All isolates of Staphylococcus aureus (100%) were susceptible to gentamicin and vancomycin antibiotics.

Due to the importance of Staphylococcus aureus, as the supergene antigen and its role in causing food poisoning, contamination of foodstuffs with Staphylococcus aureus can threaten the consumers' health.