بررسي آلودگي پنير سنتي به استافيلوكوكوس اوريوس كواگوالز مثبت در شهرستان كازرون‌

Survey of the White Traditional Cheese by Coagulase -Positive Staphylococcus aureus in Kazeroun

Staphylococcus aureus exists normally in nasal cavity, pharynx and skin of 50% of healthy people and is transferred through foods produced by animals such as dairy products. Foods are contaminated easily during preparation and processing. Traditional Iranian white cheese is produced in many parts of the country under poor hygienic conditions and improperly distributed. In order to find out the rate of contamination of traditional white cheese with coagulase- positive Staphylococcus aureus, during three months period (April, May and June 2005), samples were obtained from all shops in Kazeroon city. National standards were considered and Beard parker culture, cooked meat culture and coagulase test were used. Staphylococcus aureus was found in 23 samples (46%) and coagulase- positive staphylococcus aureus was found in 13 samples (26%) of the 50 cheese samples examined. These observations and findings are quite important concerned with contamination of white cheese and methods such as pasteurization or use of pasteurized milk to improve the quality of such product.