Abstract

Food borne illnesses result from eating food or drinking beverages that are contaminated with chemicals matter, heavy metals, parasites, fungi, viruses and Bacteria. Bacillusspecies and Staphylococcus aureus are one of food borne diseases Bacteria. Bacillusspecies are spore forming bacteria and the spores may be present on raw foods, and their ability to survive high cooking temperatures requires that cooked foods be served hot or cooled rapidly to prevent the growth of this bacteria. S. aureus are found on humans (skin, infected cuts, pimples, noses and throats). The subject of this study was study on frequency antibiotic resistance bacteria in Iranian foods. Related papers on importance and frequency of antibiotic resistance bacteria in foods were extracted from original and review articles published in Pubmed and Elsivier Science during the period of 1995 to 2011. For this study key words which were search include “food borne diseases bacteria,Staphylococcus, Bacillus, antibiotic resistance and Iran”. About the spread of antibiotic resistance bacteria in foods in all of similar original and review articles, there is consensus that the existence of antibiotic resistance strains in foods, finally lead to increase ofantibiotic resistance nosocomial in humans. Result of this study indicates high frequency of antibiotic resistant and beta lactamase producer pathogen bacteria in Iranian foods.

Key words: Food borne diseases bacteria, Staphylococcus, Bacillus, antibiotic resistance.