A total of 90 samples of sardine, molouha and feseikh (30 of each) were collected from different retail markets for bacteriological and molecular examination. The average of Staphylococci counts (cfu/g) were ranged from1.0 x 102 to 1.1x104 in sardine, ranged from 1.0x102 to 3.4×105 in molouha and 1.0×102 to 7.8×105 in feseikh. with a mean value 2.75×103 ± 0.41×103, 1.98×104 ± 0.28×104 and 5.03×104 ± 1.12×104, respectively. Concerning to S. aureus it was detected in 36.67%, 46.67% and 50.00% of the examined salted fish sardine, molouha and fesiekh, respectively. Totally 44.44% of the examined samples of salted fish were contaminated with S. aureus. The incidence of enterotoxins (A, B, C and D) produced by S. aureus were 20.00%, 40.00%, 60% of sardine, molouha and fesiekh. Modern rapid methods as Polymerase Chain Reaction (PCR) has high sensitivity, specificity and reduce detection time. It offers advantages over conventional diagnostic methods
Hassanien, F., Hassan, M., Shawkey, N., & A., A. (2016). Enterotoxin producing S. aureus in salted fish. Benha Veterinary Medical Journal, 31(1), 30-34. doi: 10.21608/bvmj.2016.31214
MLA
Faten S. Hassanien; M. A. Hassan; Nahla Shawkey; Ahmed E. A.. "Enterotoxin producing S. aureus in salted fish". Benha Veterinary Medical Journal, 31, 1, 2016, 30-34. doi: 10.21608/bvmj.2016.31214
HARVARD
Hassanien, F., Hassan, M., Shawkey, N., A., A. (2016). 'Enterotoxin producing S. aureus in salted fish', Benha Veterinary Medical Journal, 31(1), pp. 30-34. doi: 10.21608/bvmj.2016.31214
VANCOUVER
Hassanien, F., Hassan, M., Shawkey, N., A., A. Enterotoxin producing S. aureus in salted fish. Benha Veterinary Medical Journal, 2016; 31(1): 30-34. doi: 10.21608/bvmj.2016.31214
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