Foods that are extensively handled during preparation and stored without refrigeration are
often associated with staphylococcal food poisoning. This problem is more confounding …

The presence of methicillin-resistant Staphylococcus aureus (MRSA) strains in food
products is a major issue for food safety. The present study was conducted to evaluate the …

This study was conducted to ascertain the occurrence of methicillin‐resistant
Staphylococcus aureus (MRSA) in marine finfish (Argyrosomus japonicus) harvested from …

Methicillin‐resistant Staphylococcus aureus (MRSA), a versatile pathogen bearing multiple
virulence determinants, is increasingly being detected in various food‐producing animals …

We evaluated the survival ability of Staphylococcus aureus and the production of
Staphylococcal enterotoxin A (SEA) in dried filefishes and julienned squid at 10°, 24°, and …

Infections by methicillin-resistant Staphylococcus aureus (MRSA) is gradually increasing in
the community. There is a potential public health hazard resulting from S. aureus …

Methicillin-resistant Staphylococcus aureus (MRSA) is a remarkable pathogen which causes
nosocomial diseases worldwide. In this study, raw green mussel and cockle samples in …

Staphylococci are not part of the normal fish microflora. The presence of staphylococci on
fish is an indication of (a) post-harvest contamination due to poor personnel hygiene, or (b) …

A study was carried out to understand the prevalence of methicillin-resistant Staphylococcus
aureus (MRSA) in selected seafood commodities, market environment as well as in …

The presence and antibiotic resistance of Staphylococcus spp. in freshwater fish and the
environment of fish markets of Northern Greece were investigated. A total of 269 samples …