ANTIMICROBIAL SUSCEPTIBILITY PROFILE OF STAPHYLOCOCCUS AUREUS ISOLATED FROM SALAD SAMPLES

. ABDULLAH; FU AMIN; N HASSAN; FA KHAN; Z MOHAMMAD; S DILAWAR; M BAKHTIAR; M UMER; K MEHMOOD; K BASHIR

doi:10.54112/bbasr.v2024i1.88

Authors

. ABDULLAH Department of Health and Biological Sciences, Abasyn University, Peshawar, 25000, Khyber Pakhtunkhwa Pakistan
FU AMIN Department of Health and Biological Sciences, Abasyn University, Peshawar, 25000, Khyber Pakhtunkhwa Pakistan/The Department of Neurosurgery, Center for Stem Cell and Regenerative Medicine, UT Brown Foundation Institute of Molecular Medicine, The University of Texas Health Science Center at Houston (UTHealth), Houston, TX 77030, USA
N HASSAN Department of Health and Biological Sciences, Abasyn University, Peshawar, 25000, Khyber Pakhtunkhwa Pakistan
FA KHAN Department of Allied Health Sciences, Iqra National University Peshawar, 25000, Pakistan
Z MOHAMMAD Department of Health and Biological Sciences, Abasyn University, Peshawar, 25000, Khyber Pakhtunkhwa Pakistan
S DILAWAR Department of Health and Biological Sciences, Abasyn University, Peshawar, 25000, Khyber Pakhtunkhwa Pakistan
M BAKHTIAR Department of Health and Biological Sciences, Abasyn University, Peshawar, 25000, Khyber Pakhtunkhwa Pakistan
M UMER Department of Health and Biological Sciences, Abasyn University, Peshawar, 25000, Khyber Pakhtunkhwa Pakistan
K MEHMOOD Agricultural Research Station Serai Naurang (Bannu), 28440 Bannu, Pakistan
K BASHIR Department of Health and Biological Sciences, Abasyn University, Peshawar, 25000, Khyber Pakhtunkhwa Pakistan

DOI:

https://doi.org/10.54112/bbasr.v2024i1.88

Keywords:

Salad vegetables, bacterial contamination, S. aureus, susceptibility pattern

Abstract

Salad vegetables are consumed without heat treatment therefore the possibility of food-borne illness is more. Salad can get contaminated with pathogenic microorganisms during growing in the field, harvesting, handling, processing, and distribution. Staphylococcus aureus is one of the most adaptable human pathogens. It can cause a range of illnesses from minor skin infections to life-threatening diseases. The present study was conducted for the isolation of Staphylococcus aureus from salad vegetables from different restaurants in Peshawar. For this purpose, a total of 30 salad samples were collected from different local restaurants located in Peshawar. The samples were diluted in peptone water and inoculated on a Mannitol Salt Agar medium. The S. aureus was confirmed by biochemical tests. 17 samples out of 30 were confirmed positive for S. aureus. The positive samples were then checked for antibiotic susceptibility with antibiotics CLR, FOX, NV, LZD, and VA by inoculating on an agar plate. In positive samples, 47.05% to resistant to NV, 35.29% to LZD, 29.41%) to CLR, 23.52 % to VA, and 17.64% MRSA were detected. A high level of sensitivity of 64.70% was shown by FOX and LZD. Out of 30 samples, 29.98% (average) resistance was noted against 5 antibiotics which indicated a low level of hygienic condition applied during salad making, handling, and processing. Our study concluded that S. aureus was present in salad vegetables of different restaurants in Peshawar. MRSA was also detected in RTE salad during the present study. Further molecular research is needed for the identification of MRSA and VRSA genes.

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