Genetic classification of Staphylococcus aureus strains isolated from raw chicken meat based on Spa gene

Subject Areas : microbiology

Hassan  Momtaz ¹ (Professor, Department of Microbiology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran)
Parisa  Heydari ² (MSc, Department of Microbiology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.)

Received: 2021-05-11 Accepted : 2022-07-28 Published : 2021-12-22

Keywords: Chaharmahal and Bakhtiari province, Chicken Meat, Staphylococcus aureus, Spa gene, Genotyping,

Abstract :

Objectives: Staphylococcus aureus is one of the most common causes of food poisoning in humans. Various methods including genotyping based on protein A (Spa typing) and PCR-based methods have been used for genetic classification of this bacterium. In the present study, Spa gene tracking was used for genotyping of Staphylococcus aureus isolates.Methods: 100 samples of raw chicken meat were collected from chicken meat supply centers in the market of Chaharmahal and Bakhtiari province. Samples were tested for Staphylococcus aureus bacteria by microbial culture and molecular methods and the presence of Spa gene in strains detected by PCR and enzymatic digestion.Results: Out of the total of  23 isolates of Staphylococcus aureus studied, 6 isolates lacked the Spa gene. In the rest of the isolates, a fragment with a size of about 1100 to 1500 bp was detected, and based on the detected gene fragment, 17 isolates containing the Spa gene were divided into four genotypes I to IV; So that 9 isolates were in SpaI genotype, 3 isolates in SpaII genotype, 3 isolates in SpaIII genotype and 2 isolates in SpaIV genotype.Conclusion: The presence of high genomic diversity in these isolates indicates cross-contamination of contamination and therefore can be prevented from the presence and growth of this bacterium in food by implementing quality control and food safety standards during the production process. 

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