Journal of Rafsanjan University of Medical Sciences

Study of Methicillin-Resistant Staphylococcus Aureus in Traditional and Device-Made Ice Cream in Qazvin, 2017-2018: A Short Report
 
H. Ebrahimi[1], R. Mahmoudi[2], P. Ghajarbeygi[3], S. Shahsavari[4], Sh. Mousavi[5], N. Biglarikhoshmaram[6]
 
Received: 08/04/2019     Sent for Revision: 28/04/2019     Received Revised Manuscript: 10/08/2019    Accepted: 17/09/2019
 
Background and Objectives: The aim of this study was to determine the prevalence of Methicillin-Resistant Staphylococcus aureus in traditional and device-made ice cream in Qazvin.
Materials and Methods: 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.
Results: 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.
Conclusion: 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.
Key words: Staphylococcus aureus, Traditional ice cream, Device-made ice cream, PCR, Antibiotic resistance, Qazvin

Funding: This research was funded by Qazvin University of Medical Sciences, Qazvin, Iran.
Conflict of interest: None declared.
Ethical approval: The Ethics Committee of Qazvin University of Medical Sciences approved the study (Ethic Nubmer: IR.QUMS.REC.1396.352).

How to cite this article: Ebrahimi H, Mahmoudi R, Ghajarbeygi P, Shahsavari S, Mousavi Sh, Biglarikhoshmaram N. Study of Methicillin-Resistant Staphylococcus Aureus in Traditional and Device-Made Ice Cream in Qazvin, 2017-2018: A Short Report. J Rafsanjan Univ Med Sci 2019; 18 (7): 721-8. [Farsi]