Table 2 Contamination of foods of animal origin in Nigeria by S. aureus

Edema and Atayese (2006)

Eggs (Cracked eggs)

Steaming showed a competent method of reducing bacterial load than frying (which had no effect)

Fried eggs—1.9 × 10⁷ CFU/ml, steamed (20 min)—2.4 × 10⁷ CFU/ml, steamed (30 min)—2.0 × 10⁷ CFU/ml, baked eggs—1.9 × 10⁷ CFU/ml

Edema et al. (2008)

Suya (Beef)

Contamination at every point of the processing; Including washing raw meat, slicing, steaking, and smoking

Location one—1.80 × 10⁵ CFU/g/ml), location two—1.53 (10⁵ CFU/g/ml)

Salihu et al. (2010)

Fried ground beef (Danbum nama)

The presence of S. aureus in 69.9% (151/216) of the isolates exceeds the acceptable limits (Moroccan Department order, 2004)

10⁵—10⁷ CFU/g

Ologhobo et al. (2010)

Chicken and Beef suya

The presence of S. aureus isolates in sample pre-heating and post-heating is indicative of the need for critical control points in the processing methods

Chicken before heating—3.34 × 10⁴ CFU/g

Chicken after heating—3.67 × 10³ CFU/g

Beef before heating—3.33 × 10¹ CFU/g

Beef after heating—3.33 × 10¹ CFU/g

Eze and Nwosu (2012)

Fresh goat meat

The presence of S. aureus isolates in samples was considered to be a result of contamination from handlers during processing and storage

Not indicated but 10.3% (9/54) occurrence was reported

Obadina et al. (2014)

Raw meat, sliced meat, staked meat, spiced meat, smoked/grilled meat (suya)

Raw meat is a significant entry point for contamination in the processing technique

Fresh meat—16. 01 × 10⁵ CFU/g, sliced meat—11. 43 × 10⁵ CFU/g, staked meat—16.46 × 10⁵ CFU/g, spiced meat—15.72 × 10⁵ CFU/g, smoked meat—3.26 × 10⁵ CFU/g

Adeyeye et al. (2015)

Smoked fish

Reduced moisture content as a result of the processing technique was considered desirable

Fresh samples (CFU/g) Silver catfish—5.4 × 10²0, Spotted tilapia—4.7 × 10², Bonga shad—8.1 × 10², Tongue sole—7.1 × 10², Fresh barracuda—6.3 × 10²; Smoked samples (CFU/g) Silver catfish—23.4 × 10², Spotted tilapia—57.3 × 10², Bonga shad—49.0 × 10², Tongue sole—48.0 × 10², Barracuda—21.1 × 10²

Adeyeye (2017)

Grilled/barbecued meat (beef Suya)

Reduced moisture content as a result of the processing technique was considered desirable

Traditional smoked suya—2.71 ± 0.19 (log₁₀ CFU/g), Electric grilling machine suya—1.49 ± 0.15 (log₁₀ CFU/g), Hot air oven suya—1.28 ± 0.14 (log₁₀ CFU/g)

Oyet et al. (2020)

Roasted fish and meat (suya)

Within acceptable limits; Need for improved quality control

6.00 to 8.00 log 10 CFU/g

Ogofure and Igbinosa (2021)

Frozen beef, fish, and chicken

Rinsing affected the bacterial concentration

Before rinsing (CFU/g) 11.53 ± 1.25 (beef) 11.16 ± 0.95 (fish) 11.42 ± 1.58 (chicken); After rinsing (CFU/g) 2.70 ± 0.45 (beef) 2.68 ± 0.25 (fish) 2.79 ± 0.49 (chicken)