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 2

CoPS counts obtained from the ready-to-eat foods analyzed.

RTE food type	Number with CoPS (%)	CoPS counts (log10 CFU/g)		Mean ± SE
		Minimum	Maximum
Suya (n = 70)	12 (17.1)	2.0	2.91	2.60 ± 0.07
Fruit salad (n = 70)	51 (72.9)	2.38	5.81	4.35 ± 0.10
Boiled rice (n = 70)	17 (24.3)	2.3	3.91	3.40 ± 0.13
Bread (n = 70)	27 (38.6)	2.0	3.95	2.88 ± 0.11
Meat hot-pot (n = 70)	33 (47.1)	2.48	4.94	3.77 ± 0.11
Cake (n = 70)	21 (30.0)	2.23	3.92	2.83 ± 0.09
Total (n = 420)	161 (38.3)

RTE, ready-to-eat; CoPS, coagulase-positive staphylococci; CFU, colony forming unit; SE, standard error.