Most S. aureus isolates produce different types of enterotoxins that are considered the main cause of food poisoning [27]. Many research studies have detected the prevalence of different types of toxin genes that are produced by S. aureus in different types of meats. For example, one of the studies by Pu et al. (2011) concluded that the high percentage of staphylococcal enterotoxins from Louisiana retail meat was 66% for seg and sei, 20% for seh, 15% for sed, 13% for sej, and 1% for sea [25]. Another research study in Korea reported different types of toxin genes in raw meats, which included toxic shock syndrome-1 (TSST-1) and enterotoxins [29].