Volume 8, Issue 5 (winter[PERSIAN] 2015)                   mljgoums 2015, 8(5): 64-69 | Back to browse issues page

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Amini, M, Hosseini Doust, SA, Mohabati Mobarez, A. Prevalance of vanA Gene in Vancomycine Resistant Staphylococcus Aureus (VRSA) Isolated from Chicken and Turkey Meat in Tehran, Iran. mljgoums 2015; 8 (5) :64-69
URL: http://mlj.goums.ac.ir/article-1-558-en.html
Prevalance of vanA Gene in Vancomycine Resistant Staphylococcus Aureus (VRSA) Isolated from Chicken and Turkey Meat in Tehran, Iran
Amini, M1 , Hosseini Doust, SA 2, Mohabati Mobarez, A3
1- Islamic Azad University, Pharmaceutical Sciences Branch, Tehran, Iran
2- Islamic Azad University, Pharmaceutical Sciences Branch, Tehran, Iran , rhdoust@IAUPS.ac.ir
3- Faculty of Medical Sciences, Tarbiat Modares University, Tehran, Iran
Abstract:   (15693 Views)
Abstract Background and Objective: Staphylococcus aureus have been isolated frequently from the infection of blood, skin and soft tissue, and is one of the causative agents of food-borne illnesses. The purpose of this study was to investigate the occurrence of vanA in raw meat samples in Tehran, Iran. Material and Methods: Totally, 119 samples of chicken and turkey raw meat were cultured for Staphylococcus aureus. The Resistance to vancomycin was determined and Van A Gene detected by PCR method. Results: twenty- nine strains of Staphylococcus aureus were isolated. Of these, 14 (48.5%) were fully resistant to vancomycin and six of them had van A gene. Conclusion: Given that a large number of the samples were infected to VRSA and diversity of quality in production and distribution of foods and meat, the results could be varied. To avoid the transmission of antibiotic resistance chain to human, we should pay attention to make regulation and health conditions in production and distribution. Keywords: Staphylococcus Aureus, Vancomycin Resistance, Van A, Turkey Raw Meat, Chicken
Keywords: Staphylococcus Aureus, Vancomycin Resistance, Van A, Turkey Raw Meat, Chicken
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Research Article: Original Paper |
Received: 2014/09/22 | Accepted: 2014/09/22 | Published: 2014/09/22 | ePublished: 2014/09/22
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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.