Staphylococcus aureus isolated from handmade sweets: Biofilm formation, enterotoxigenicity and antimicrobial resistance

Retracted: Antibiotic resistance properties and genotypic characterization of enterotoxins in the Staphylococcus aureus strains isolated from traditional sweets

“…Consequently, the resistance levels found in this study can be explained by the indiscriminate use of antimicrobials in humans treating diseases, which is a worrying trend. Similar antibiotic resistance pattern of the S. aureus strains isolated from different types of sweet, candy, and ready to eat food samples have also been reported from Brazil (Kroning et al, ), Iran (Dehkordi et al, ), Italy (Paludi et al, ), Egypt (Sallam, Abd‐Elghany, Elhadidy, & Tamura, ), USA (Jackson, Davis, & Barrett, ), and Nigeria (Fowoyo & Ogunbanwo, ). Fowoyo and Ogunbanwo () reported that the S. aureus strains isolated from ready to eat foodstuffs exhibited the high prevalence of resistance against ampicillin (86.70%), trimethoprim–sulfamethoxazole (74.90%), amoxicillin–clavulanic acid (52.50%), cefotaxime (3.50%), oxacillin (35.70%), ciprofloxacin (23.90%), erythromycin (15.70%), gentamicin (11.40%), and ofloxacin (7.10%).…”

“…As far as we know, this is the highest prevalence rate of S. aureus in traditional sweet samples al‐around the world. The prevalence rate of the S. aureus in Iranian traditional sweet samples of our research was higher than those of Pakistan (6.70%) (Sahir, Mirani, Khan, Naz, & Khan, ), Japan (19.40%) (Shimamura, Kidokoro, & Murata, ), Brazil (12.00%) (Kroning et al, ), Spain (6.10%) (Gutiérrez et al, ), and Portugal (11.10%) (Castro, Santos, Meireles, Silva, & Teixeira, ). As the preparation of Iranian traditional sweet requires the use of milk, high prevalence of S. aureus strains in studied samples is maybe due to the use of contaminated milk.…”

“…Sahir et al, () reported that the prevalence of S. aureus in candy, candy mix, date, formula milk, lentils, mayonnaise, paratha, and samosa samples were 80.95, 80.00, 56.25, 66.67, 47.50, 40.00, 64.00, and 55.00%, respectively which was higher than our findings. Kroning et al () reported that 12% of different types of handmade sweets were positive for S. aureus strains. All mentioned authors point out that proper hygiene of the food handlers, as well as correct cleaning of the food preparation surfaces, should decrease contamination by this microorganism, minimizing the risk of disease.…”

Bee Products and Essential Oils as Alternative Agents for Treatment of Infections Caused by S. aureus

“…The ability to express these virulence factors has been conirmed not only for clinical isolates of S. aureus, but also for strains isolated from animal sources, e.g. bovine mastitis [6,7] and food [8,9]). All these isolates are potentially dangerous human pathogens.…”

Synthesis and characterization of metallic nanoparticles impregnated onto activated carbon using leaf extract of Mukia maderasapatna: Evaluation of antimicrobial activities

“…Multi organ failure and even cancer may result from the ingestion of contaminated foodstuffs, thus representing a considerable burden of disability as well as mortality [10]. Microorganism such as Staphylococcus aureus [18], Staphylococcus epidermidis [5], Pseudomonas aeruginosa [17], Escherichia coli [24], Fusarium sp. [8], Shigella sp.…”