Prevalence of Staphylococcus aureus and staphylococcal enterotoxins at different stages of production of raw milk cheeses - preliminary results

Jolanta G. Rola; Weronika Korpysa-Dzirba; Jacek Osek

doi:10.2478/bvip-2013-0059

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Prevalence of Staphylococcus aureus and staphylococcal enterotoxins at different stages of production of raw milk cheeses - preliminary results

Journal of Veterinary Research

Volume 57 (2013): Issue 3 (September 2013)

By: Jolanta G. Rola, Weronika Korpysa-Dzirba and Jacek Osek

Open Access

|Sep 2013

Abstract

The aim of the study was to identify the potential sources of contamination of traditionally made cheeses during their production with Staphylococcus aureus . The samples were collected at nine dairy farms at different points of manufacturing the cheeses. Isolation and enumeration of coagulase positive staphylococci (CPS) on Baird- Parker RPF agar was conducted, and detection of staphylococcal enterotoxins (SEs) was performed using ELISA and ELFA. The genes encoding SEs were identified by PCR. CPS were isolated from 51 samples with the highest level of contamination in mature cheese up to 10⁷ CFU g^-1. No SEs were detected in tested samples; however, enterotoxic CPS strains were found.

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Articles in this issue

DOI: https://doi.org/10.2478/bvip-2013-0059 | Journal eISSN: 2450-8608

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Language: English

Page range: 341 - 345

Published on: Sep 27, 2013

Published by: National Veterinary Research Institute in Pulawy

In partnership with: Paradigm Publishing Services

Publication frequency: 4 issues per year

Keywords:

cheese,

raw milk,

cheese-making,

S. aureus,

staphylococcal enterotoxins

Related subjects:

Life sciences,

Molecular biology,

Microbiology and virology,

Life sciences, other,

Medicine,

Veterinary medicine

© 2013 Jolanta G. Rola, Weronika Korpysa-Dzirba, Jacek Osek, published by National Veterinary Research Institute in Pulawy
This work is licensed under the Creative Commons License.

Volume 57 (2013): Issue 3 (September 2013)