**7.2 Public health significance on poultry**

Approximately 50% of the *Staphylococcus aureus* strains are responsible for human food poisoning through their enterotoxins [28–32] that are subjected to the condemnation of carcass upon their identification on food processing. Sources of the Staphylococcal infections may be the un-hygienic conditions of the processing plant and the poultry meat handling personals of the processing plant [33–36].

There is also a close associate of the Methicillin-resistant *Staphylococcus aureus* (MRSA) with the poultry meat [37–47]. MRSA has different strains each is resistant to a class of antibiotics as the commonly reported antibiotics against which the MRSA has evolved the disease tolerance includes the semi-synthetic penicillins [48, 49], Methicillin [50], fluoroquinolones [51], Vancomycin [52, 53], Sulphonamides and trimethoprim [54], tetracyclines [55–57], aminoglycosides [58–60], chloramphenicol [61], and clindamycin [62]. MecA gene is reported to be responsible for the methicillin resistance in the *Staphylococcus aureus*. This gene is also attributed to be transmitted from poultry to humans. The most common isolates of MRSA are CC398, ST9 [28–30].
