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.