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

Abstract

Foodborne pathogens such as Staphylococcus aureus pose significant public health risks due to their ability to produce virulent and toxigenic factors. Ready-to-eat (RTE) foods, including meat and fish, are particularly susceptible to microbial contamination during processing, handling, and storage. This study aimed to molecularly characterize the virulence and toxigenic genes associated with S. aureus in RTE meat and fish samples sold in Dutsin-ma Wednesday market, Katsina State, Nigeria. A total of 128 samples of RTE meat and fish were randomly purchased from different vendors. Standard microbiological methods were used for the isolation and identification of S. aureus. Genomic DNA was extracted from confirmed isolates, and polymerase chain reaction (PCR) was performed to detect virulence (Sea) and toxigenic (tsst-1) genes in S. aureus. The prevalence of S. aureus in the samples was determined, with a notable percentage (29.69%) for S. aureus. The most frequently detected genes in S. aureus were tsst-1 (100%) and Sea gene (67%). No significant differences in contamination level were observed between meat and fish samples. The presence of virulent and toxigenic genes in S. aureus isolates from RTE meat and fish underscores potential food safety risks in Dutsin-Ma Market. These findings highlight the need for improved hygiene practices, proper food handling, and regulatory measures to ensure microbial safety of RTE foods in the region.