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 4
Prevalence of Staphylococcus aureus among the ready-to-eat food samples.
RTE food type
Number of RTE food with
S. aureus (%)
Methicillin-resistant S. aureus(%)
Enterotoxigenic S. aureus (%)
Suya (n = 70)
5 (7.14)
0 (0.0)
0 (0.0)
Fruit salad (n = 70)
21 (30.0)
1 (3.33)
0 (0.0)
Boiled rice (n = 70)
8 (11.43)
0 (0.0)
0 (0.0)
Bread (n = 70)
3 (4.29)
1 (33.33)
0 (0.0)
Meat hot-pot (n = 70)
7 (10.0)
2 (28.57)
0 (0.0)
Cake (n = 70)
2 (2.86)
0 (0.0)
0 (0.0)
Total (n = 420)
46 (10.95)
4 (8.69)
0 (0.0)
Percentage calculated on the number of RTE food with S. aureus.