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It is common for meat and meat products to become contaminated with\n                      <jats:italic>S. aureus<\/jats:italic>\n                      due to dirty hands, food storage conditions, food production processes, and unhygienic conditions, causing food poisoning. Therefore, we aimed to isolate\n                      <jats:italic>S. aureus<\/jats:italic>\n                      strain from the raw beef and reveal virulence genes and antibiotic resistance profile from isolated\n                      <jats:italic>S. aureus<\/jats:italic>\n                      strains.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>\n                      In this study, 100 samples of raw beef were collected from 4 major market stalls in Ulaanbaatar city, Mongolia.\n                      <jats:italic>S. aureus<\/jats:italic>\n                      was detected according to the ISO 6888\u20131:2021 standard, and the\n                      <jats:italic>nucA<\/jats:italic>\n                      gene encoding the species-specific thermonuclease was amplified and confirmed by polymerase chain reaction (PCR). In the strains of\n                      <jats:italic>S. aureus<\/jats:italic>\n                      isolated from the samples, the genes encoding the virulence factors including\n                      <jats:italic>sea, sed, tsst, eta, etb,<\/jats:italic>\n                      and\n                      <jats:italic>mecA<\/jats:italic>\n                      were amplified by multiplex PCR. These genes are encoded staphylococcal enterotoxin A, enterotoxin D, toxic shock syndrome toxin, exotoxin A, exotoxin B and penicillin-binding protein PBP 2A, respectively. Antibiotic sensitivity test was performed by the Kirby\u2013Bauer disc diffusion method. The Clinical and Laboratory Standard Institute guidelines as CLSI M100-S27 was used for analysis of the data.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      Thirty-five percent of our samples were detected contaminated with of the\n                      <jats:italic>S. aureus<\/jats:italic>\n                      strains. Subsequently, antibiotic resistance was observed in the\n                      <jats:italic>S. aureus<\/jats:italic>\n                      contaminated samples. Among our samples, the highest rates of resistance were determined against ampicillin (97.1%), oxacillin (88.6%), and penicillin (88.6%), respectively. Three genes including\n                      <jats:italic>mecA, sea,<\/jats:italic>\n                      and\n                      <jats:italic>tsst<\/jats:italic>\n                      from six virulence genes were detected in 17% of\n                      <jats:italic>S. aureus<\/jats:italic>\n                      strain-contaminated samples by multiplex PCR. The\n                      <jats:italic>sed<\/jats:italic>\n                      ,\n                      <jats:italic>etb<\/jats:italic>\n                      and\n                      <jats:italic>eta<\/jats:italic>\n                      genes were detected in the 2.9%, 11.4% and 5.7% of our samples, respectively.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>\n                      The results show that\n                      <jats:italic>S. aureus<\/jats:italic>\n                      related contamination is high in the raw beef for retail sale and prevalent\n                      <jats:italic>S. aureus<\/jats:italic>\n                      strains are resistant to all antibiotics used. Also, our results have demonstrated that there is a high risk for food poisoning caused by antibiotic resistant\n                      <jats:italic>S. aureus<\/jats:italic>\n                      in the raw beef and it may establish public health issues. Genes encoding for both heat-resistant and nonresistant toxicity factors were detected in the antibiotic resistant\n                      <jats:italic>S. aureus<\/jats:italic>\n                      strains and shown the highly pathogenic. Finally, our study is ensuring to need proper hygienic conditions during beef\u2019s preparation and sale.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1186\/s12866-023-03122-2","type":"journal-article","created":{"date-parts":[[2023,11,29]],"date-time":"2023-11-29T05:02:34Z","timestamp":1701234154000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Detection of virulence genes of Staphylococcus aureus isolated from raw beef for retail sale in the markets of Ulaanbaatar city, Mongolia"],"prefix":"10.1186","volume":"23","author":[{"given":"Amgalanzaya","family":"Dorjgochoo","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anujin","family":"Batbayar","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Altansukh","family":"Tsend-Ayush","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Otgontsetseg","family":"Erdenebayar","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bayarlakh","family":"Byambadorj","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sarantuya","family":"Jav","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Munkhdelger","family":"Yandag","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2023,11,29]]},"reference":[{"key":"3122_CR1","doi-asserted-by":"publisher","unstructured":"Haskell KJ, Schriever SR, Fonoimoana KD, Haws B, Hair BB, Wienclaw TM, et al. 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