Karadal, FuldenOnmaz, Nurhan ErtasHizlisoy, HarunYildirim, YelizAl, SerhatGonulalan, ZaferBagci, Cemalettin2024-11-072024-11-0720240505-401X1828-1427https://doi.org/10.12834/VetIt.3022.21271.2https://hdl.handle.net/11480/15090This study aimed to detect the presence of Staphylococcus aureus in some animal source food (ASF) including emulsified meat products (sausage and salami), dry fermented meat product (soudjouk), semi dry meat product (pastrami) and raw chicken meat. Sixty six (38.8%) of 170 samples were found to be positive for S. aureus. . It was determined that S. aureus was found in 17 (56.6%) salami, 27 (54%) raw chicken meat, 9 (30%) soudjouk, 9 (30%) pastrami, 4 (13.3%) sausage samples. Staphylococcal enterotoxins (SEs) were identified in 5 out of 66 (7.5 %) isolates food matrices including 3 (4.5%) SEA, 2 (3.03%) SEC. The sea and sec genes were detected in 3 (4.5%) of 66 isolates. The results of this study highlight the need to provide suitable control strategies concerning production, sales, and storage to prevent the spread of enterotoxigenic S. aureus isolates in ASF. The key contribution of this study is its revelation of the presence of S. aureus in animal products sold in Turkish local markets, highlighting the potential public health risks associated with animal foods.eninfo:eu-repo/semantics/closedAccessAnimal source foodsELISAmultiplex PCRArticle60110.12834/VetIt.3022.21271.2387575122-s2.0-85193468308Q2WOS:001306047800005N/A