Isolation and Characterization of Staphylococcus aureus From Food of Bovine Origin in Mekelle, Tigray, Ethiopia

Table 3: Prevalence of S. aureus among different collection sources and their sample types.

Sample Type	Site of Collection	No. of Examined Samples	No. of Positive Samples	χ²	*p-value*
Meat	Abattoir	55	27 (49.09%)	40.1	0.000
	Butchery	16	11(68.75%)
	Restaurant	20	13 (65%)
	Total	91	51 (56.04%)
Raw milk	Farm	100	17 (17%)	40.1	0.000
	Whole seller	17	5 (29.4%)
	Cafeteria	28	16 (57.14%)
	Total	145	38 (26.20%)
Yogurt	Farm	26	13(50%)	40.1	0.000
	Cafeteria	22	9 (40.9%)
	Total	48	22 (45.83%)