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

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]