Table 6 Factors contributing to the occurrence and distribution of S. aureus in foods of animal origin in Nigeria
Study | Sample type | Factors contributing to results observed |
|---|---|---|
Oluwafemi and Simisaye (2006) | Sausage | ● Poor power supply during storage ● An inadequate sanitary condition during processing and distribution |
Uzeh et al. (2006) | Raw meat and roasted meat (tsire-suya) | ● The concentration of bacteria in the raw meat was found to be higher than those of grilled meat due to the heat process |
Okonko et al. (2008a) | Frozen shrimps | ● Inadequate hygiene and sanitary practices in the processing plants and retail stores |
Abolagba and Igbinevbo (2010) | Fresh and Smoked fish | ● Inadequate sanitary conditions and packaging of the products ● Increased rate of contamination at markets due to exposure |
Iroha et al. (2011) | Raw meat | ● Sub-therapeutic antibiotic dosages in live animals and poor processing methods |
Adegunloye (2013) | Fresh cow meat (beef) | ● Poor animal handling during slaughter, dressing, and evisceration in the abattoir |
Dike-Ndudim et al. (2014) | Smoked fish | ● Poor handling or cross-contamination of the fish |
Akinwumi and Adegbehingbe (2015) | Dried smoked fish | ● Processing and storage under poor sanitary and packaging conditions |
Amaeze et al. (2016) | Roasted beef (suya) | ● Poor handling and sanitary condition |
Orogu et al. (2018) | Barbecue fish | ● Contamination during the processing, storage, and handling period |
Fresh beef | ● Poor quality control and hygiene measures during meat handling | |
Bodunde et al. (2019) | Muscle foods (beef, chicken, turkey, pork, chevon, mackerel, horse mackerel, herrings, blue whiting, and croaker | ● Poor hygiene of retail sellers and the handlers |
Adesokan et al. (2020) | Frozen meat | ● Indiscriminate use of antibiotics in animals ● Poor preservation |
Uzoigwe et al. (2021) | Beef | ● Sub-optimal conditions of the abattoir (hygiene and sanitary conditions) |