Table 4.
Prevalence of mecA and enterotoxin genes and the presence of the produced enterotoxins in S. aureus isolated from retail food.
| Study genes | Percentage of S. aureus isolates positive for the detected genes %(n) | |||||||
|---|---|---|---|---|---|---|---|---|
| Total N = 1,150 | Raw meat N = 803 | Rice and flour product N = 90 | Vegetable salads N = 85 | Sandwich N = 69 | Meat and meat product N = 46 | Eggs and egg product N = 43 | Others N = 14 | |
| Sea | 11.5 (132) | 11.3 (91) | 13.3 (12) | 12.9 (11) | 10.1 (7) | 13 (6) | 11.6 (5) | – |
| Seb | 15.1 (174) | 14.4 (116) | 18.9 (17) | 10.6 (9) | 18.8 (13) | 10.9 (5) | 30.2 (13) | 7.1 (1) |
| Sec | 10.1 (116) | 9.2 (74) | 6.7 (6) | 11.8 (10) | 15.9 (11) | 23.9 (11) | 4.7 (2) | 14.3 (2) |
| Sed | 7.5 (86) | 6.7 (54) | 6.7 (6) | 8.2 (7) | 8.7 (6) | 19.6 (9) | 9.3 (4) | – |
| mecA | 7.9 (91) | 7.2 (58) | 10 (9) | 1.2 (1) | 7.2 (5) | 6.5 (3) | 32.6 (14) | 7.1 (1) |
| Toxins production | c/n%, (c) | c/n%, (c) | c/n%, (c) | c/n%, (c) | c/n%, (c) | c/n%, (c) | c/n%, (c) | c/n%, (c) |
| SEA | 90.9 (120) | 91.2 (83) | 91.7 (11) | 90.9 (10) | 6 | 5 | 4 | 1 |
| SEB | 94.3 (164) | 93.1 (108) | 94.1 (16) | 9/ | 92.3(12) | 5 | 100 (13) | 1 |
| SEC | 5.2 (6) | 4.1 (3) | 0 | 10 (1) | 1 | 9.1 (1) | 0 | 0 |
| SED | 80.2 (69) | 79.6 (43) | 5 | 6 | 4 | 9 | 2 | 0 |
N, total number of S. aureus isolates in this study; n, number of S. aureus isolates positive for this gene; c, number of S. aureus isolates showed toxigenic capabilities by strips; c/n%, percentage of S. aureus isolates showed toxigenic capabilities of S. aureus isolates positive for this toxin gene; –, no isolates positive for this study gene.