Ready-to-Eat Foods: A Potential Vehicle for the Spread of Coagulase-Positive Staphylococci and Antimicrobial-Resistant Staphylococcus aureus in Buea Municipality, South West Cameroon
Table 3
Microbiological quality of the RTE food types based on CoPS counts.
RTE food type
Microbiological quality based on CoPS count
Satisfactory (<1.3 log10 CFU/g) (%)
Borderline (1.3–≤4 log10 CFU/g) (%)
Unsatisfactory (>4 log10 CFU/g) (%)
Suya (n = 70)
58 (82.86)
12 (17.14)
0 (0.0)
Fruit salad (n = 70)
19 (27.14)
23 (32.86)
28 (40.0)
Boiled rice (n = 70)
53 (75.71)
17 (24.29)
0 (0.0)
Bread (n = 70)
43 (61.43)
27 (38.57)
0 (0.0)
Meat hot-pot (n = 70)
37 (52.86)
24 (34.29)
9 (12.86)
Cake (n = 70)
49 (70.0)
21 (30.0)
0 (0.0)
Total (n = 420)
259 (61.67)
124 (29.52)
37 (8.81)
RTE, ready-to-eat; CoPS, coagulase-positive staphylococci; CFU, colony-forming unit.
