Description of Staphylococcus aureus Profile of Some Selected Processed Foods

It is supposed that processed foods are free from pathogenic microorganisms and spoilage, but this is not always true. Therefore, this analysis is intended to determine the presence of Staphylococcus aureus in some foods processed locally. One hundred and sixty samples were purchased from various locations in Calabar, Cross River State, from sixteen different types of processed foods and beverages and microbiologically tested using the Compact Dry X-SA plate for potential contamination with Staphylococcus aureus. The S. existence. In 38 (23.8 percent) of the samples, aureus was present and the overall Staphylococcal counts ranged from 1.2 x 102 cfu/g(ml) to 4.8 x 104 cfu/g(ml), with the highest burger count and the lowest burger load in Rosenberg. With the optimistic S, the food samples. Rosenberg was aureus with an occurrence rate of 30 percent, meat pie with 90 percent, burger 100 percent, donut 100 percent and moi moi moi 60 percent. In some of these foods examined, the presence of Staphylococcus aureus is an indicator of inadequate hygiene practises and a major hazard to consumers’ health. A total of 45 different colonies were isolated and coagulase-positive characteristics screened. 15(33 percent) of the 45 isolates were coagulase positive. The effect of this is that the ingestion of these food items will lead to foodborne staphylococcal illness. For these and similar foods, it is therefore very important for proper hygienic processing and handling practises to be employed.

Author (s) Details

Lennox, A. Josiah
Department of Microbiology, University of Calabar, Nigeria.

B.J. O. Efiuvwevwere
Department of Microbiology, University of Port Harcourt, Nigeria.

John, Godwin Egbe
Department of Microbiology, University of Calabar, Nigeria.

Asanye, Melinda
Department of Microbiology, University of Calabar, Nigeria.

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