Phenotypic and genetic study of Staphylococcus aureus isolated from of different animal meats in Mosul abattoir, Iraq
Staphylococcus aureus (S. aureus) is one of the most important foodborne pathogens. The study aimed to isolate the bacterium from the meat of different animals' species in Mosul abattoir and to study the phenotypic and genetic characteristics and identify S. aureus during the period from August...
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| Vydáno v: | Iraqi journal of veterinary sciences Ročník 39; číslo 4; s. 829 - 834 |
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| Hlavní autoři: | , |
| Médium: | Journal Article |
| Jazyk: | angličtina |
| Vydáno: |
University of Mosul, College of Veterinary Medicine
01.01.2026
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| Témata: | |
| ISSN: | 2071-1255, 1607-3894, 2071-1255 |
| On-line přístup: | Získat plný text |
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| Shrnutí: | Staphylococcus aureus (S. aureus) is one of the most important foodborne pathogens. The study aimed to isolate the bacterium from the meat of different animals' species in Mosul abattoir and to study the phenotypic and genetic characteristics and identify S. aureus during the period from August 26 to November 20, 2024. The results of the characteristics showed that 131/270 bacteria were isolated, with a total isolation rate of 48.5% of all studied meat samples. Polymerase chain reaction (PCR) was used to detect the enterotoxin genes of these bacteria. This technique was applied to 46 random isolates to identify some virulence factors of S. aureus (Sea, Seb, Sec, Sed, See, and Tsst genes). The results yielded positive results for the Sea, Seb, Sec, and Tsst genes with molecular weights of 219, 478, 257, and 559 base pairs, respectively, except for the Sed and See genes, which were not detected in this study. In addition, some isolates carried one or more enterotoxin genes. Molecular analysis (PCR) results confirmed the virulence genes of the S. aureus isolates which are registered later in GenBank. Evolutionary analysis of the genetic similarity between the isolates showed complete similarity to global isolates recorded in the GenBank, indicating that the origin of the isolates represents a diversity of meat sources, possibly coming from different global sources. The results reveal that meat contamination in slaughterhouses results from insufficient knowledge of basic hygiene practices, as well as unsanitary operations in the slaughterhouse, which expose consumers to meat-borne infections and food poisoning. |
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| ISSN: | 2071-1255 1607-3894 2071-1255 |
| DOI: | 10.33899/ijvs.2025.162044.4373 |