Abstract
To assess the prevalence of Staphylococcus aureus contamination in meat and meat products in Ho Chi Minh City, a study was conducted isolating 220 samples, comprising 120 samples of raw meat (beef, pork, and chicken) and 100 samples of meat products (Chinese sausage, raw pork sausage, fermented pork roll, dried beef, and dried chicken). Results indicated that 38 samples of meat and 27 samples of meat products were contaminated with Staphylococcus aureus, with pork and its products showing the highest contamination rates.
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