STAPHYLOCOCCUS AUREUS FROM READY-TO-EAT FOOD AS A SOURCE OF MULTIPLE ANTIBIOTIC RESISTANCE GENES

摘要: The emergence of antibiotic-resistant strains S. aureus such as methicillin-resistant (MRSA) is a worldwide problem. Ready-to-eat (RTE) food which does not need thermal processing before consumption could be vehicle for the spread microorganisms. present study evaluated molecular genetic characteristics (RAPD) and pheno- genotypical antimicrobial resistance profile isolated from 75 RTE samples (sushi, hamburgers, salads). All isolates (n=32) were resistant to at least one class antibiotic tested 75% classified multidrug resistant. Most cefoxitin (87,5%) followed by clindamycin (78,1%), tigecycline quinupristin/dalfopristin (53,1%). methicillin staphylococci harbored mec A gene. Among tetracycline all them gene: tet (M), (L) and/or (K) 78,9% positive Tn 916 /Tn 1545 -like integrase family Our results indicated that retail considered an important route transmission harboring multiple genes.