Detection of some virulence factors and antibiotic resistance of Staphylococcus aureus isolated from food source

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