Evaluating the Presence of Staphylococcus Aur...

Evaluating the Presence of Staphylococcus Aureus Contamination in Food Products Derived from Animals

Author Name : Ingelela Marian Rajini, Dr. L. K. Pandey

DOI: https://doi.org/10.56025/IJARESM.2025.130625090

A common foodborne pathogen associated with contamination in foods obtained from animals, Staphylococcus aureus poses a risk to public health because of its capacity to produce enterotoxins. It was a cross-sectional study. A total of 190 samples were obtained by purposeful sampling. Chi-square (χ2) and one-way ANOVA testing were used in the analysis. The average total viable bacterial count (TVBC), as determined by the results, was 1.31 x 10⁸ cfu/g or ml. Yogurt samples had the highest bacterial count (1.36 × 10⁸ cfu/ml), whereas meat samples had the lowest (1.26 × 10⁸ cfu/g). 38.95% of the samples (74 out of 190) contained S. aureus, with the highest quantities seen in raw milk (26.09%), yogurt (44.74%), and meat (55%). Meat samples had a strong correlation with the presence of S. aureus (χ² = 22, p = 0.000). The findings emphasize the necessity of strict hygiene regulations, secure food handling practices, and ongoing monitoring to lower the risk of S. aureus infection in foods derived from animals. Public health measures should focus on antibiotic stewardship and raising awareness of food safety issues.