Abstract
Seafood is a valuable nutritional source, but it is highly susceptible to bacterial contamination, posing a severe health risk to humans. Enterotoxin-producing genes carrying Staphylococcus sp. are a significant concern in marine fish. This study aimed to investigate the prevalence of enterotoxin genes in Staphylococcus sp. isolated from 17 common fish species and emphasise the need for improving seafood quality and hygiene. The potential risks of contamination by enterotoxin-producing Staphylococcus sp. were assessed. The results indicated the risk associated with the consumption of contaminated seafood, especially from marketed and frozen samples. Gene expression analysis on a heat map revealed that samples stored in markets are heavily loaded with Staphylococcus enterotoxin genes due to the unhygienic water that was used from the local markets for fish processing. To enhance seafood quality, effective measures on handling and storage should be regularly monitored, and they must be implemented throughout the local seafood markets.
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