Staphylococcus aureus food intoxication represents a substantial social burden in terms of treatment costs and losing of working power. A number of factors were contributed to the virulence of S. aureus . Herein, a total 160 samples of meat products (40 luncheon ,40 beef burger, 40 minced meat, and 40 fresh sausage) were examined for the presence of pathogenic S. aureus . Then the isolates were screened for the presence of collagen adhesin (cna), hemolysin (hlg), intracellular adhesin (icaA), and putative adhesin (sdrE) virulence genes using PCR. Moreover, the enterotoxin production was examined. The data presented had revealed that, S. aureus was recovered from17 (42.5%), 11 (27.5%), 28 (70%), and 18 (45%) from luncheon, beef burger, minced meat, and fresh Sausage samples respectively. Based on PCR amplification, (cna) gene only 5 (29.4%), 5 (45.45%), 5 (17.85%), and 4 (22.22%), while, in case (hlg) gene only 1 (5.88%), 4 (36.36%), 1 (3.57%), and 2 (11.11%) and finally in case (sdrE) gene, 5 (5.88%), 4 (36.36%), 2 (7.14%), and 3 (16.66%) out of 17 luncheon, 11 beef burger, 28 minced meat, and 18 fresh sausage samples correspondingly were positive. Conversely, none of the samples were positive for (icaA) gene. Regarding the enterotoxin production, the presence of enterotoxin type A, B was the predominant followed by enterotoxin type C and type D. Although, the data is considered as preliminary, however, further investigations are still required to elucidate the rule of these genes in various disease manifestations primarily caused by pathogenic S. aureus.
Key words: S. aureus , virulence gene, enterotoxin , meat products.