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THE PREVALENCE OF Staphylococcus aureus IN FOOD SAMPLES AT SELECTED AREAS OF ABA, ABIA STATE, NIGERIA

The survey on the prevalence of Staphylococcus aureus in food samples selected at Aba town in Abia State revealed that, microbial contaminants were incriminated in African salad (Abacha), Meat pie, Raw meat, Agidi and Moi-moi with African salad recording highest staphylococcal count among others. These food materials were examined using biochemical identification and microbial analysis for the presence of Staphylococcus aureus or its enterotoxins to confirm that it is an agent of food borne infections. The highest staphylococcus aureus counts of (85%) were obtained in African salad (abacha) when compared with other food samples as recorded in umungasi with (60%) in meat pie and African salad packaged with nylon. Contamination of these food samples by S.aureus is an indication of poor personal hygiene and poor sanitation among food handlers in those areas. Maintaining proper human- food contacts and keeping food at appropriate holding temperatures, therefore remain the means of prevention and control of food -borne staphylococcal infection, since its occurrence is traced to improper food handling and processing. KEYWORDS: Staphylococcus aureus, Microbial, Pathogens, Enterotoxins, Microorganisms