The enterotoxigenic potential of Staphylococcus aureus bacteria isolated from various types of retail meat

Staphylococcus aureus produces a variety of toxins, some of which may cause staphylococcal intoxication. The aim of this study was to isolate S. aureus bacteria from samples of raw meat from the retail market in the Czech Republic and to determine the prevalence of genes encoding the production of staphylococcal enterotoxins in them. On the basis of examination of 503 samples of pork meat and pork liver, chicken, beef and venison, we found that the profiles of the genes encoding enterotoxin production differ in isolates from individual types of retail meat. In terms of public health, the greatest risk is seen in pork meat and pork liver in which strains of S. aureus capable of producing enterotoxin H, which may cause staphylococcal enterotoxicosis in consumers, were frequently detected.