Molecular detection of staphylococcus aureus enterotoxin genes

In this work, S. aureus isolates from meat and products were examined for frequency, profiles of antibiotic susceptibility, virulence genes (seb, sea, sec, sed, see, fme A). Staphylococcal food poisoning is one the most economically important foodborne diseases in world. a prominent food-borne pathogen common contamination across Some strains generate staphylococcal enterotoxins (SEs), which can cause (SFP). Staphylococcus (S. aureus) frequently studied bacteria due to its high pathogenicity, production heat-stable enterotoxins, continued development resistance multiple antibiotics. Despite enterotoxigenic staphylococci being thermally killed, cooked beef may still contain SEs since these toxins are thermo persistent cannot be removed by heat processing. Therefore, investigation into frequency MRSA certain fresh canned was done learn more about disease. A total 80 random samples, Twenty samples butchers, sixty each Luncheon, Tune, Chicken pieces, Minced meat, Grilled Hamburger Fresh Sausage some supermarkets Hilla city Iraq.