Table 1.
Prevalence of Staphylococcus aureus in the various food samples and their enterotoxin genes
| Category | Source/number of samples | No. of Staphylococcus aureus isolates (%) | Prevalence of enterotoxin genes (%*) |
||||
|---|---|---|---|---|---|---|---|
| sea | seb | sec | sed | see | |||
| Meat | Hamburger/38 | 18 (47.3) | 6 (33.3) | 0 (0) | 1 (5.6) | 5 (27.8) | 0 (0) |
| Kebab/13 | 8 (61.5) | 3 (37.5) | 0 (0) | 0 (0) | 4 (50) | 0 (0) | |
| Sausage/13 | 2 (15.3) | 0 (0) | 0 (0) | 0 (0) | 0 (0) | 0 (0) | |
| All/64 | 28 (43.8) | 9 (32.1) | 0 (0) | 1 (3.5) | 9 (32.1) | 0 (0) | |
| Dairy products | Raw milk/90 | 28 (31.1) | 6 (21.4) | 0 (0) | 3 (10.7) | 11 (39.3) | 0 (0) |
| Ice cream/59 | 20 (33.8) | 8 (40) | 3 (15) | 3 (15) | 4 (20) | 0 (0) | |
| Cream/13 | 2 (15.3) | 0 (0) | 0 (0) | 0 (0) | 0 (0) | 0 (0) | |
| All/162 | 50 (30.9) | 14 (28) | 3 (6) | 6 (12) | 15 (30) | 0 (0) | |
| Traditional sweets | Traditional sweets/86 | 25 (29.1) | 10 (40) | 0 (0) | 2 (8) | 3 (12) | 0 (0) |
| All samples | All samples/312 | 103 (33) | 33 (32) | 3 (2.9) | 9 (8.7) | 27 (26.2) | 0 (0) |
* Based on the isolates number in each source