Virulence genes and antimicrobial resistance profiles of Staphylococcus aureus isolated from chicken meat in Isfahan province, Iran

The objectives of the current study were to detect virulence factors and determine antimicrobial susceptibility of Staphylococcus aureus by using 360 fresh raw chicken meats, collected from 133 chicken shops in Isfahan, Iran, from January 2011 to March 2012. The Staph. aureus isolates were identified using culture and phenotypical methods. The PCR assays were developed with specific primers for the detection of different virulence and antibiotic resistance genes of Staph. aureus. The agar disk diffusion method was used for evaluation of antibiotic susceptibility of Staph. aureus isolated from chicken meat samples. In this survey, 101 out of 360 samples were positive for Staphylococcus (28.05%). In our results indicated, out of 360 samples, 82 (22.77%) were positive for Staph. aureus and, out of 82 positive samples, 96.34% had X-region, 76.92% had fibrinogen clumping factor A, 63.41% had staphylococcal coagulase virulence genes, 26.82% had IgG binding region, and the toxic shock syndrome toxin-1 gene was not isolated in any sample. The methicillin was the highest (82.92%), whereas macrolides was the lowest (34.14%) antibiotic-resistant genes in Staph. aureus-positive samples. Tetracycline had the highest resistant profile (97.56%) in Staph. aureus isolates, followed by methicillin (75.6), sulfamethoxazol (31.7%), trimethoprim (31.7%), streptomycin (31.7%), gentamicin (29.26%), enrofloxacin (28.04%), ampicillin (26.82%), chloramphenicol (20.73%), and cephalothin (17.07%). Statistical analysis showed significant differences between presences of various virulence and antibiotic resistance genes in Staph. aureus isolated from chicken meat samples. It seems that inspection of chicken meat using multiplex PCR is a useful technique for detection of Staph. aureus virulence and antibiotic resistance genes.