Polymorphism of aroA gene in Staphylococcus aureus isolates from milk and cheese in the city of Tabriz

Subject Areas : Food Hygiene

A. Hosinkhani ¹ , A.R. Monadi ² , J. Shayegh ³

1 - Graduated Student, Urmia Branch, Islamic Azad University, Urmia, Iran
2 - Associate Professor of Microbiology, Department of Laboratory Sciences, The School of Allied Medical Sciences, Tehran University of Medical Sciences, Tehran, Iran
3 - Assistant Professor, Department of Veterinary Medicine, Shabestar Branch, Islamic Azad University, Shabestar, Iran

Received: 2021-01-17 Accepted : 2021-03-17 Published : 2020-12-21

Keywords: PCR-RFLP, Staphylococcus aureus, dairy products, aroA, TaqI enzyme,

Abstract :

Due to the pathogenicity of Staphylococcus aureus and its presence in dairy products and the importance of its transmission through dairy products, this study aimed to analyze the aroA gene in S. aureus isolated from cow milk and traditional cheese. For this purpose, 40 S. aureus isolates including 14 traditional cheese isolates, 19 cow milk isolates, and 7 domestic water buffalo milk isolates were assayed by the PCR-RFLP technique. After amplification of the coagulase gene with specific primers, enzyme restriction was performed using the TaqI enzyme. The amplification of aroA produced an 1153 bp band. Digestion of this band with TaqI enzyme showed 3 different cutting patterns. The first pattern consisted of three bands, the second pattern had two bands, and the third pattern consisted of four bands. 29 S. aureus isolates (out of 40) held the highest number containing the aroA gene with the three-band pattern, 9 samples with the two-band pattern, and 2 samples with the 4-band pattern. Since the method is unable to distinguish between strains with different food origins, it should be replaced by complementary methods. The results indicated the need to pay more attention to health points in the preparation of dairy foods and also more attention of local veterinarians in dealing with this pathogen and choosing the appropriate treatment approach for it.  

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