Detection the Spa type of methicillin-resistant Staphylococcus aureus isolated from local Basturma in Mosul city, Iraq

Abstract

Methicillin-resistant Staphylococcus aureus (MRSA) is considered the primary foodborne pathogen because of its diverse virulence factors, including staphylococcal enterotoxins that can lead to food poisoning in humans that are eating contaminated and undercooked food, such as raw milk and undercooked ground beef. Iraqi traditional meat products like basturma are made to preserve meat. Forty-five samples of locally made basturma were gathered from various local shops located throughout the city of Mosul. The study's original April 2023 deadline was extended to June 2023. This project depended on the classical methods and PCR method for detecting the spa, nuc, and mecA genes in S. aureus. The results of our investigation demonstrated that S. aureus could be identified in local basturma samples using conventional microbiological techniques and PCR methods at a rate of 3 out of 45 (6.7%). The mecA gene (100%), with a molecular weight of 147 bp, was discovered to be present in all S. aureus isolates that referred to all isolates as MRSA. The spa type of all S. aureus isolated was t213. Three novel S. aureus sequences are registered in the NCBI Genbank and have the accession numbers PP388962.1, PP388963.1, and PP388964.1. Extremely comparable S. aureus isolates from this investigation. Additionally, the S. aureus sample revealed a tight association with another S. aureus isolates from throughout the globe.

Keywords

• methicillin-resistant s. aureus
• basturma
• meca gene
• phylogenetic tree