Detection of some virulence factors and antibiotic resistance of Staphylococcus aureus isolated from food source
Keywords:
food-poisoning, virulence genes, mecA, spa, tst, luks, icaAAbstract
Because the S. aureus is not only associated with severe community and hospital acquired diseases, but it is also a leading cause of food-poisoning outbreaks, the focus of this research is to identify biotypes, virulence genes, and antimicrobial resistance patterns for S. aureus isolated from food . The current study was carried out from September to December 2021 , in which 20 S. aureus isolated from 150 food samples . A total of food samples were collected from a range of sources, including (milk, meat, cheese and celery). Only 20 (13.4%) of the 150 food samples screened positive for S. aureus, with 8 isolates from meat samples, 3 isolates from milk, 4 isolates from celery, and 5 isolates from Iraqi white cheese. Other staphylococcus species (gallinarum, xylosus, sciuri, and lentus) as well as other genera were obtained. All isolates were diagnosed using traditional biochemical assays and the Vitek method. Antimicrobial susceptibility was tested using the Kirby- Bauer method. All 20 food-borne S. aureus isolates were completely sensitive to the majority of antibiotics, which was demonstrated (100%). In food S. aureus isolates, only Cefotaxime (100%) was totally resistant, followed by Ceftazidime (60%) and Cefepime (40%).
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