Table 1.
Prevalence of staphylococci from retail pork and beef products
| Item (na) | No. of samples | No. (%) of samples positive: |
Other Staphylococcus species (no. of positive samples) | |
|---|---|---|---|---|
| For S. aureus | For mecA | |||
| Pork (100) | ||||
| Pork chops | 31 | 11 (35.5) | 2 (6.5) | Staphylococcus caprae (1), Staphylococcus epidermidis (1), Staphylococcus intermedius group (1), Staphylococcus saprophyticus (1), Staphylococcus sciuri (2), Staphylococcus xylosus (2) |
| Ground pork | 14 | 7 (50) | 0 (0) | Staphylococcus saprophyticus (2), Staphylococcus sciuri (1) |
| Pork ears | 6 | 4 (66.7) | 0 (0) | Staphylococcus sciuri (2) |
| Pork feet | 13 | 8 (61.5) | 0 (0) | Staphylococcus sciuri (3), Staphylococcus saprophyticus (1) |
| Pork tails | 4 | 3 (75) | 0 (0) | Staphylococcus sciuri (1) |
| Pork cube steak | 6 | 2 (33.3) | 0 (0) | Staphylococcus epidermidis (1), Staphylococcus saprophyticus (1), Staphylococcus xylosus (1) |
| Pork neck bone | 5 | 2 (40) | 0 (0) | Staphylococcus sciuri (1) |
| Pork stomach | 3 | 0 (0) | 0 (0) | Staphylococcus sciuri (1), Staphylococcus saprophyticus (1) |
| Pork spare ribs | 14 | 5 (35.7) | 1 (7.1) | Staphylococcus intermedius group (1), Staphylococcus saprophyticus (1), Staphylococcus vitulinus (1), Staphylococcus xylosus (1) |
| Pork liver | 1 | 0 (0) | 0 (0) | Staphylococcus saprophyticus (1) |
| Pork roast | 1 | 1 (100) | 0 (0) | NDb |
| Pork hocks | 1 | 1 (100) | 0 (0) | ND |
| Pork back bone | 1 | 1 (100) | 0 (0) | ND |
| Beef (100) | ||||
| Steak | 29 | 18 (62) | 1 (3.4) | Staphylococcus saprophyticus (2), Staphylococcus sciuri (3) |
| Roast | 20 | 10 (50) | 1 (5) | Staphylococcus saprophyticus (2), Staphylococcus sciuri (1) |
| Ground beef | 26 | 18 (69.2) | 1 (3.8) | Staphylococcus saprophyticus (2), Staphylococcus sciuri (4), Staphylococcus xylosus (1) |
| Cubed beef | 12 | 9 (75) | 0 (0) | Staphylococcus sciuri (2) |
| Stew beef | 11 | 6 (54.5) | 1 (9.1) | Staphylococcus saprophyticus (2), Staphylococcus sciuri (1), Staphylococcus warneri (1) |
| Beef tongue | 1 | 1 (100) | 0 (0) | ND |
| Beef rib | 1 | 1 (100) | 0 (0) | ND |
| Human (100) | 100 | 100 (100) | 50 (50) | ND |
a
n, no. of samples.
b
ND, none detected.