Table 1 Distribution of the articles used in the review
No | Study | State | Sample type | Outcomes recorded |
|---|---|---|---|---|
1 | Edema and Atayese (2006) | Ogun | Eggs (cracked eggs) | Prevalence |
2 | Oluwafemi and Simisaye (2006) | Edo and Ogun | Sausage | Prevalence |
3 | Oranusi et al. (2006) | Kaduna | Raw foods | Prevalence, toxicity test, and bacteriophage typing |
4 | Uzeh et al. (2006) | Lagos | Raw meat and roasted meat (tsire-suya) | Prevalence |
5 | Achi and Madubuike (2007) | Abia | Roasted beef, Fried fish, fried meat | Prevalence and antimicrobial susceptibility profile |
6 | Ehizibolo et al. (2007) | Plateau | Smoked fish | Prevalence |
7 | Edema et al. (2008) | South-west | Suya (beef) | Prevalence and critical control points in the processing |
8 | Okonko et al. (2008a) | Oyo and Lagos | Processed frozen seafood (shrimp, prawn, croaker, sole, and calamari) | Prevalence |
9 | Okonko et al. (2008b) | Lagos | Frozen shrimps | Prevalence |
10 | Abolagba and Igbinevbo (2010) | Edo | Fresh and smoked fish | Prevalence |
11 | Ologhobo et al. (2010) | Oyo | Chicken and beef suya | Prevalence |
12 | Salihu et al. (2010) | Sokoto | Local fried ground beef | Prevalence |
13 | Adesiji et al. (2011) | Osun | Retail raw chicken, pork, beef and goat meat | Prevalence and antimicrobial susceptibility profile |
14 | Iroha et al. (2011) | Ebonyi | Raw meat | Prevalence and antimicrobial susceptibility profile |
15 | Efuntoye et al. (2012) | Ogun | Catfish | Prevalence and antimicrobial susceptibility profile |
16 | Eze and Nwosu (2012) | Abia | Fresh goat meat (chevon) | Prevalence |
17 | Adegunloye (2013) | Ondo | Fresh cow meat (beef) | Prevalence and antimicrobial susceptibility profile |
18 | Bello et al. (2013) | Ogun | Fried fish and meat | Prevalence and antimicrobial susceptibility profile |
19 | Suleiman et al. (2013) | Plateau | Bovine milk | Prevalence, enterotoxigenic and antibiotic resistance profile |
20 | Umaru et al. (2014) | Kaduna | Milk (fresh and pasteurized) and milk products (yoghurt and kindirmo) | Prevalence and antimicrobial susceptibility profile |
21 | Dike-Ndudim et al. (2014) | Imo | Smoked fish | Prevalence |
22 | Ndahi et al. (2014) | Kaduna | Raw meat and meat products (Suya, Balangu, Kilishi, and Dambun nama) | Prevalence and antimicrobial susceptibility profile |
23 | Obadina et al. (2014) | Southwest* | Raw meat, sliced meat, staked meat, spiced meat, smoked/grilled meat (suya) | Prevalence and hazard analysis |
24 | Adeyeye et al. (2015) | Lagos | Smoked fish | Prevalence |
25 | Akagha (2015) | Anambra | Retail meats | Prevalence and antimicrobial susceptibility profile |
26 | Akinwumi and Adegbehingbe (2015) | Ondo | Dried smoked fish | Prevalence |
27 | Grema et al. (2015) | Borno | Fish | Phenotypic characterization of MRSA and antimicrobial susceptibility profile |
28 | Owuna et al. (2015) | Nasarawa | Fresh poultry meat | Prevalence and antimicrobial susceptibility profile |
29 | Igbinosa et al. (2016a) | Edo | Raw meat | Characterization of MRSA and antimicrobial susceptibility profile |
30 | Igbinosa et al. (2016b) | Edo | Raw milk | Genotypic characterization of MRSA and antimicrobial profile |
31 | Amaeze et al. (2016) | Abuja | Roasted beef (suya) | Prevalence, antibiotic resistance and heat resistance profile |
32 | Usman et al. (2016) | Kaduna | Yogurt and fermented milk (Nono) | Prevalence |
33 | Adeyeye (2017) | Oyo | Grilled/barbecued meat (beef Suya) | Prevalence |
34 | Alonge et al. (2017) | Abuja | Suya (beef) | Prevalence |
35 | Okpo et al. (2017) | Kaduna | Fresh milk and milk product (Nono) | Prevalence and antimicrobial susceptibility profile |
36 | Abdulrahman et al. (2018) | Borno | Poultry | Phenotypic detection and antimicrobial susceptibility profile |
37 | Ribah and Manga (2018) | Kebbi | Meat products (Tsire, Kilishi, Balangu) | Prevalence |
38 | Orogu et al. (2018) | Delta | Barbecue fish | Prevalence |
39 | Bodunde et al. (2019) | Ondo | Muscle foods (beef, chicken, turkey, pork, chevon, mackerel, horse mackerel, herrings, blue whiting, and croaker | Prevalence and antimicrobial susceptibility profile |
40 | Kebbi | Fresh beef | Prevalence | |
41 | Yakubu et al. (2020) | Nasarawa | Fresh milk and milk products (Nono and Kindirmo | Prevalence and antimicrobial susceptibility profile |
42 | Adesokan et al. (2020) | Oyo | Frozen meat | Prevalence and antimicrobial susceptibility profile |
43 | Ogundipe et al. (2020) | Ogun, Oyo, and Lagos | Chicken meat (freshly dressed and frozen/imported meat) | Prevalence, antimicrobial resistance, and virulence genes |
44 | Omoshaba et al. (2020) | Ogun | Milk and nasal swab samples from goats and sheep | Prevalence and antimicrobial susceptibility profile |
45 | Oyet et al. (2020) | Rivers | Roasted fish and meat (suya) | Prevalence |
46 | Egege et al. (2020) | Bayelsa | Shellfish | Prevalence and antimicrobial susceptibility profiling |
47 | Beshiru et al. (2021) | Delta | Shrimp | Prevalence, virulence genes/characteristics, and antimicrobial susceptibility profile |
48 | Esonu et al. (2021) | Kaduna | Milk (fresh and pasteurized) and milk products (Ghee) | Prevalence and antimicrobial susceptibility profile |
49 | Ogofure and Igbinosa (2021) | Edo | Frozen beef, fish, and chicken | Prevalence and antimicrobial susceptibility profile |
50 | Uzoigwe et al. (2021) | Imo | Beef | Prevalence |