Evaluation of Staphylococcus aureus coagulase polymorphism isolated from food and human samples

Staphylococcus aureus (S. aureus) is one of the significant factors in the development of hospital infections. In the meantime, hospital personnel and foodstuffs are essential factors that can transfer germs to others. Our aim in this study is to determine the frequency of coagulase gene polymorphism in S. aureus isolated from food and human samples. This descriptive cross-sectional study was performed on suspicious samples infected to S. aureus in the microbiology lab of the Faculty of Veterinary Medicine in Islamic Azad University of Tabriz, during the first 6 months of the year 2016. After initial enrichment, the samples were grown in solid media Blood Agar, and Mannitol Salt agar was cultured. To confirm the presence of coagulase gene, Coa G2 and Coa G3 primers were used: Coagulase gene genotyping was performed by the RFLP method. For this purpose, the PCR product was digested in the presence of the enzyme ALUI. The PCR product was digested by agarose gel after digestion. A total of 63 samples, including 11 samples of samples and 52 food samples of 10 hamburgers and 7 samples of chicken and 11 samples of milk 8, cheese samples and 12 samples of ice cream and 1 sample of fish and 3 specimens of the quail were studied. Among them, 35 No genotypes were detected, and 28 samples of S. aureus were found. The results showed that no significant relation was observed between sample types and genotyping of isolated S. aureus strain. that needs further investigation.