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

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 and 61 (61%) of 100 fried beef samples. Of the 449 coagulase-positive strains of S. aureus , 243 (54.1%) elaborated various enterotoxins. (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.