Table 2. Information of the collected samples and their polymerase chain reaction (PCR) assay results.
| Food types | Samples, n | Isolates n (%) |
mecA isolates, n | Frequency of enterotoxin type detected by multiplex PCR assay (n) | ||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| sea | seb | sec | sed | see | seg | seh | sei | sej | sec + sed | sea + seg | sed + see | sea + see + seg | sea + sed + see + seg | Total samples with se (%) | ||||
| Cream | 66 | 4 (6.1) |
0 | 1 | 0 | 0 | 1 | 0 | 1 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 4 (100.0) |
| Traditional yoghurt | 45 | 2 (4.4) |
0 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 1 (50.0) |
| Raw milk | 271 | 29 (10.7) |
3 | 5 | 1 | 2 | 2 | 1 | 4 | 0 | 2 | 0 | 0 | 2 | 0 | 3 | 0 | 22 (75.9) |
| Raw red meat | 243 | 25 (10.3) |
0 | 3 | 0 | 1 | 2 | 3 | 6 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 1 | 19 (76.0) |
| Raw poultry | 136 | 11 (8.1) |
0 | 2 | 0 | 0 | 1 | 1 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 8 (72.7) |
| Traditional cream | 47 | 2 (4.3) |
0 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 1 (50.0) |
| Cheese | 170 | 19 (11.2) |
2 | 0 | 1 | 1 | 2 | 3 | 3 | 1 | 1 | 0 | 0 | 1 | 0 | 3 | 0 | 16 (84.2) |
| Butter | 72 | 6 (8.3) |
0 | 0 | 2 | 0 | 0 | 0 | 2 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 5 (83.3) |
| Total (%) |
1050 | 98 (9.3) |
5 (5.1) |
25 (25.5) |
4 (4.1) |
5 (5.1) |
11 (11.2) |
18 (18.4) |
35 (35.7) |
1 (1.0) |
3 (3.1) |
0 | 1 (1.0) |
5 (5.1) |
1 (1.0) |
8 (8.16) |
1 (1.0) |
76 (77.6) |