Occurrence of Enterotoxin Producing Strains of Staphylococcus aureus in Meat and Related Samples from Traditional Markets in Nigeria

Abstract

Coagulase-positive Staphylococcus aureus were isolated from 449 (84.7%) of 530 meat and related samples obtained from traditional markets in Nigeria. All 100 fresh beef and associated 40 wash water and 40 drip water samples examined yielded coagulase-positive S. aureus compared with 258 (86%) of 300 Suya and 61 (61%) of 100 fried beef samples. Of the 449 coagulase-positive strains of S. aureus, 243 (54.1%) elaborated various enterotoxins. Suya (condiment - coated thin slices of skewered beef roasted over wood or charcoal flame) and fried beef yielded the highest proportions of enterotoxin producing strains of 59.3% and 58%, respectively. Relatively lower proportions of strains from fresh beef (52%) and water associated with fresh beef (45%) produced enterotoxin. Most of the organisms tested (139/57.2%) synthesized enterotoxin A (SEA). A few, 37 (15.2%), produced enterotoxin B (SEB), with fewer still producing enterotoxins D (SED, 6.2%) and C (SEC, 5.3%). It is suggested that the high level of contamination with S. aureus of the samples examined resulted from cross contamination, reflecting excessive hand contact with the foodstuffs.

Monitoring the bacterial contamination during different stages of beef carcass preparation at Beni-Suef abattoir, Egypt

“…The reasons of higher values of staphylococcal counts on the surface of examined carcasses are abattoir workers, as their hands were found to be highly contaminated; this is in accordance with the reports of Schlegelova et al (2004). Additionally, Dickson and Anderson (1992) and Sokari and Anozie (1990) mentioned that contaminated skin, faeces, the contents of digestive organs, butchers` knives, hands, cloths and contaminated water are the main sources of contamination with Staphylococcal spp. during meat processing.…”

Effect of freezing and mincing technique on microbial load of minced meat

“…These counts were higher than thdse reported by SURKIEWICZ et al [27] and PIVNICK et al [22]; high figures were also recorded by SORKARI et al [26]. Table 2 shows that non of examined self-made minced meat, freshly prepared, exceeded lo6 organisms/g while in butcher's mincing the frequency reached to 20%.…”

Risk Factors for Bacterial Contamination of Bovine Meat during Slaughter in Ten Indonesian Abattoirs

“…Additionally, Dickson and Anderson [21] and Sokari and Anozie [22] mentioned that contaminated skin, faeces, the contents of digestive organs, butchers' knives, hands, clothes, and contaminated water are the main sources of contamination with Staphylococcal spp. during meat processing.…”