Prevalence of Staphylococcus aureus Contamination and Detection of Enterotoxin A Gene in Raw Barbecue Chicken Meat Sold in Babol City, Iran

The application Staphylococcus aureus, producing enterotoxin, is recognized as the most common cause of staphylococcal food poisoning, leading to gastroenteritis, diarrhea, and vomiting. The presence of enterotoxin-producing genes in this bacterium can be the main reason for these symptoms. The aim of this study was to determine the prevalence of Staphylococcus aureus contamination and detection of enterotoxin A gene in raw barbecue chicken meat sold in Babol city, Iran. After collecting 60 samples of raw barbecue chicken meat, the samples were examined for the presence of Staphylococcus aureus using standard culture techniques. Following DNA extraction, PCR tests were conducted using specific primers to identify the sea gene. According to the results obtained, Staphylococcus aureus was isolated from 12 samples (20%). The highest contamination rates were found in chicken shops (31%), barbecue shops (22%), and protein shops (21%). Additionally, PCR analysis revealed that the sea gene was not present in any of the isolates. Staphylococcus aureus can easily cause outbreaks of staphylococcal food poisoning by contaminating raw chicken barbecue. Therefore, implementing quality control standards and emphasizing food safety among the public is essential, as is investigating the prevalence of enterotoxin-producing genes in Staphylococcus aureus isolates from raw barbecue chicken meat.