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Distribution of enterotoxigenic Staphylococcus aureus in ready-to-eat foods in eastern Nigeria.

Abstract：

:Out of 880 samples of commonly consumed meat, fish and vegetable ready-to-eat foods from eastern Nigeria examined, 552 (62%) yielded coagulase-positive Staphylococcus aureus, with 269 (48%) of the strains being enterotoxigenic. Two cowpea-based foods, akara and moin moin, whose methods of preparation and sale involve little or no post-processing hand contact, contained the smallest numbers of S. aureus. All the water samples from food preparation centres analysed, which had repeated hand contact during food preparation, yielded coagulase-positive S. aureus. Generally, organisms producing enterotoxin A were the most frequently encountered, followed by producers of enterotoxin B. Among fish samples, however, the predominant strains were producers of enterotoxin B and enterotoxin A, in that order. The frequency of enterotoxins C- and D-producing strains was about the same for the samples investigated.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Sokari T

doi

10.1016/0168-1605(91)90079-5

subject

Has Abstract

pub_date

1991-02-01 00:00:00

pages

275-9

issue

2-3

eissn

0168-1605

issn

1879-3460

pii

0168-1605(91)90079-5

journal_volume

12

pub_type

杂志文章

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