Molecular Characterization of Virulence and Toxigenic Genes Associated with Staphylococcus aureus in Ready-to-Eat Meat and Fish Sold in Dutsin-ma Market, Katsina State

Abstract

A prominent foodborne pathogen that poses serious threats to public health, Staphylococcus aureus is known to produce virulence and toxigenic components. Meat and fish are examples of ready-to-eat (RTE) foods that are more susceptible to contamination during handling, processing, and storage. The purpose of this study was to molecularly detect the toxic genes linked to S. aureus in RTE fish and meat samples that were offered for sale in the Dutsin-ma market in Katsina State, Nigeria. A total of 128 RTE fish and meat samples were gathered at random from different suppliers. To isolate and identify S. aureus, standard microbiological methods were utilized. To identify the genes for enterotoxin A (Sea) and toxic shock syndrome toxin-1 (tsst-1) in S. aureus, genomic DNA was taken from verified isolates and subjected to polymerase chain reaction (PCR). The prevalence of S. aureus in the samples was determined, with a notable percentage of (29.69%). The Sea gene was found in 67% of the isolates, but the tsst-1 gene was found in 100% of the strains. There were no discernible variations in the levels of contamination between the fish and beef samples. A serious food safety issue in the Dutsin-ma market is brought to light by the identification of virulence-associated genes like Sea and tsst-1 in S. aureus from RTE meat and fish. To reduce the dangers to public health posed by S. aureus in RTE foods, improved hygiene procedures and regulatory monitoring are required.

Keywords: food safety, sea gene, toxigenic genes, Staphylococcus aureus, molecular characterisation.