درآمدی بر مرور چتری

Background and Objectives: The aim of this study was to determine the prevalence of MethicillinResistant Staphylococcus aureus in traditional and devicemade ice cream in Qazvin.Materials and Methods: In this cross sectional study, 100 samples of traditional and devicemade 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 devicemade 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 devicemade ice cream will reduce the risk of contamination and food poisoning.Key words: Staphylococcus aureus, Traditional ice cream, Devicemade ice cream, PCR, Antibiotic resistance, QazvinFunding: 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 MethicillinResistant Staphylococcus Aureus in Traditional and DeviceMade Ice Cream in Qazvin, 20172018: A Short Report. J Rafsanjan Univ Med Sci 2019; 18 (7): 7218. [Farsi]