Characterisation of classical enterotoxins, virulence activity, and antibiotic susceptibility of <i>Staphylococcus aureus</i> isolated from Thai fermented pork sausages, clinical samples, and healthy carriers in northeastern Thailand

Abstract

Thai fermented pork sausages are associated with a high risk of staphylococcal food poisoning, which may be linked to contamination caused by carriers. Dissemination of knowledge regarding best practices in sanitation and hygiene is important in local communities.