Prevalence of staphylococcus aureus in fresh sausage

Fifty random samples of locally manufactured fresh sausage were collected from different areas with different sanitation levels at Alexandria city. Bacteriological examination revealed that the coagulase positive Staphylococcus aureus could be isolated from 29 [58%] of fresh sausage samples. Staph. aureus isolates were characterized morphologically and biochemically. Meanwhile the isolated Staph. aureus were further identified by studying the electrophoretic pattern of the whole polypeptides in comparison with standard isolate. Importance of isolated organisms as well as suggested hygienic measures to improve the quality of sausage had been discussed