Table 1.

Prevalence of S. aureus in food of animal origin in different parts of Ethiopia.

Sample type	No. of examined	No. of positive (prevalence)	Source
Raw bulk milk	168	79 (47)	Enquebaher et al.[51]; Tigray Region, Northern Ethiopia
Naturally soured/fermented raw milk	51	13 (25.4)
Butter milk	44	14 (31.8)
Butter	32	8 (25)
Ethiopian cottage cheese	7	2 (28.6)
Cheese	4	2 (50)
Cakes made from milk	4	2 (50)
Total	310	120 (38.7)
Abattoir	384	36 (9.4)	Adugna et al. [54]; Addis Ababa city
Butcher	384	76 (19.8)
Cutting table	40	6 (15)
Hook	40	6 (15)
Knife	40	9 (22.5)
Total	888	133 (15)
Raw cow milk	170	48 (28.2)	Tessema and Tsegaye [39]; Alage Atvet College Dairy Farm, Ethiopia
Raw cow milk	140	45 (32.14)	Tessema [55]; Wolayta Sodo
Milk shop	86	20 (23.26)	Abraha et al. [43]; Mekelle town
Dairy milk	86	23 (26.74)
Total	172	43 (25)
Milk and milk products	291	68 (23.4)	Ayele et al. [56]; Sebeta
Milk	183	28 (15.3)	Regasa et al. [57]; Mukaturi and Sululta town, Oromia Region
Milk	160	78 (48.75)	Daka et al. [58]; Hawassa area
Beef carcass swab	400	137 (34.3)	Hassan et al. [59]; Asella
Raw camel milk	384	44 (11.45)	Serda et al. [60]; Jigjiga district