Submitted: 09 Jul 2014
Revised: 20 Sep 2014
Accepted: 24 Sep 2014
First published online: 06 Oct 2016
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Int J Enteric Pathog. 2014;2(4): e20906.
doi: 10.17795/ijep20906
  Abstract View: 1400
  PDF Download: 978

Research Article

Enterotoxin A Gene Barrier Staphylococcus aureus Within Traditionally Dairy Products of Tehran

Solmaz Hassani 1, Reza Hosseini Doust 1 * , Ashraf Mohebati Mobarez 2

1 Department of Microbiology, Branch of Pharmaceutical Sciences (IAUPS), Islamic Azad University, Tehran, IR Iran
2 Department of Bacteriology, Faculty of Medical Sciences, University of Tarbiat Modares, Tehran, IR Iran
*Corresponding author: Reza Hosseini Doust, Department of Microbiology, Branch of Pharmaceutical Sciences (IAUPS), Islamic Azad University, Tehran, IR Iran. Tel: +98-2122640051, Fax: +98-2122600099, Email:


Background: Staphylococcus aureusis a serious agent that often colonize dairy products all over the world. Staphylococcal enterotoxins are the essential causes of food poisoningin human societies. Enterotoxin type A is an importantstaphylococcal exotoxin.

Objectives: The aim of present study was to detect the enterotoxin producing Staphylococcus.aureus within different dairy products collected from Tehran, Iran.

Materials and Methods: Two hundreds twenty dairy products samples were collected from local dealers across the city. The samples were first screened for S. aureus contaminations. All isolated strains of S. aureus were then investigated for enterotoxin a gene, usind spesific primer sets.

Results: Staphylococcus aureus was isolated from 43% of dairy samples: 22% from milk and 18% from cheese samples. The SEA genes were detected in 10 isolates (22%) originated from raw milk and in two isolates (25%) from domestic cheese.

Conclusions: Since, the staphylococcal enterotoxins are heat stable, heat had no effect on the toxicity of the enterotoxins within positive samples. Our primer stets confirmed previous studies that introduced PCR as rapid, sensitive, and specific method for dairy products screening system. Our data showed that routine screening and surveillance is vital for different food materials including dairy products.

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