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Updated: May 9, 2026

Genotyping of Staphylococcus aureus by Ribosomal Spacer PCR (RS-PCR)
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Published on: November 4, 2016

Microarray-based characterization of Staphylococcus aureus isolates obtained from chicken carcasses.

Rebecca Ebner1, Sophia Johler, Henna-Maria Sihto

  • 1Institute for Food Safety and Hygiene, Vetsuisse Faculty University of Zurich, Winterthurerstrasse 272, 8057 Zurich, Switzerland.

Journal of Food Protection
|August 3, 2013
PubMed
Summary

This study analyzed Staphylococcus aureus from chicken neck skin, finding common clonal complexes and resistance genes. Abattoir A showed high similarity, suggesting potential contamination from slaughter equipment.

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Area of Science:

  • Food safety and microbiology
  • Veterinary public health
  • Bacterial genomics and epidemiology

Background:

  • Staphylococcus aureus is a significant pathogen in food animals and humans.
  • Understanding its genetic diversity and resistance profiles in food production is crucial for public health.
  • Chicken meat processing environments can be reservoirs for S. aureus.

Purpose of the Study:

  • To characterize Staphylococcus aureus isolates from chicken neck skin samples obtained during slaughter.
  • To determine the genetic diversity, clonal complexes, and spa types of S. aureus isolates.
  • To investigate the presence of antibiotic resistance and enterotoxin genes in these isolates.

Main Methods:

  • DNA microarray analysis and spa typing were employed for isolate characterization.
  • Samples were collected from chicken neck skin at two different abattoirs.
  • Resistance-associated, enterotoxin, and virulence genes were screened.

Main Results:

  • Isolates from Abattoir A were uniformly CC12-t160, while Abattoir B showed greater diversity (CC5, CC12, CC45, CC101).
  • Detected resistance genes included blaZ/R/I, sdrM, fosB, and qacC; methicillin resistance genes were absent.
  • Enterotoxin genes seb, egc (seg, sei, selm, seln, selo, selu), and sea were identified, along with intracellular adhesion genes (icaA/C/D) and capsule genes (cap5/8).

Conclusions:

  • The genetic homogeneity of S. aureus at Abattoir A suggests potential contamination from persistent sources within the slaughter equipment.
  • Further research is needed to pinpoint specific contamination routes and implement effective control measures.
  • The findings highlight the importance of monitoring S. aureus in poultry processing to ensure food safety.