ABSTRACT

Staphylococcus aureus is a bacterium that occurs in masses like clusters of grape. It is usually golden or yellow when grown on solid media and exists in air, dust, sewage, water, milk and food or on food equipment, environmental surfaces, human and animals. It has been isolated from ice cream (Ojokoh, 2006), rice, fruits, meat and meat products (Sokari, 1990). Staphylococcus aureus is commonly found in the throat or hair, in feces and on the skin of 40% of all humans and almost 100% of all animals (Snyder and Poland, 1991). Staphylococcus aureus may be found in the eyes, throat and intestinal tract (James, 1996). Outbreak of Staphylococcal food borne intoxication have resulted from consumption of processed meats, cooked poultry meat and fish products, egg salads, potato salad, sauces, dairy products, cheese and butter, custard or cream-filled baked products and canned mushroom (Snyder and Poland, 1991). Fermentation is one of the classic methods of preserving foods. Milk can be fermented by microorganisms to produce cheese, butter and yoghurt.