GÖKMEN, Mukadderat Balıkesir University - Faculty of Veterinary Medicine - Department of Food Hygiene and Technology, Turkey , GÜRBÜZ, Ümit Selcuk University - Faculty of Veterinary Medicine - Department of Food Hygiene and Technology, Turkey , TORLAK, Emrah Necmettin Erbakan University - Faculty of Science - Department of Biology, Turkey , İNAL, Mustafa Konya Food Control Laboratory - Department of Microbiology, ‎Turkey

Identification of Staphylococcus spp. Isolated in Different Production Stages of White Cheese and Detection of Enterotoxin

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This study was performed to evaluate the Staphylococcus species and staphylococcal enterotoxin contamination in traditional production process of white cheese, a brined (or a pickled) cheese variety with a soft or semi-hard texture. Totally 640 samples including environmetal samples, raw milk samples, pasteurized milk samples and white cheese samples were taken from four traditional white cheese plants located in Konya region, Turkey. Total numbers of staphylococci isolates classified as coagulase-positive and coagulase-negative were 144 and 181, respectively. S. aureus and S. intermedius were identified as dominant species among isolates. S. lentus was most frequently identified coagulase-negative staphylococci species, followed by S. xylosus and S. simulans. Swabs taken from staff hands were determined more contaminated compared to other enviromental samples types. Level of staphylococcal enterotoxin was found under detectable level in all milk and cheese samples by ELFA technique. Nevertheless, the incidence of enterotoxin producer species indicates sanitation deficiency in traditional production of white cheese and potential public health problems due to consumption of white cheese produced under poor hygienic conditions. Additionally, number of isolate isolated from raw milk indicates that good sanitation practices must followed starting from farm level.

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Raw Milk , Staphylococcus spp. , Staphylococcal Enterotoxin , White Cheese

Kocatepe Veterinary Journal

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