Rizik on nalaza koagulaza pozitivnih stafilokoka u mekim sirevima

Abstract

Foodborne intoxications caused by staphylococci are intoxication, resulting after consumption of food containing sufficient amounts (1μg / kg body mass consumer) of one or more enterotoxins. The cheeses are reported as the cause of poisoning by staphylococcal enterotoxins. The aim of this study was to assess the risk of the occurence of coagulase-positive staphylococci and enterotoxin based on their number and the conditions in cheese, which are favorable for the synthesis of enterotoxins. The cheese samples were tested for the presence of coagulase-positive staphylococci, the number of lactic acid bacteria and physico-chemical parameters (pH value, the water activity and content of NaCl). Out of 17 cheese samples coagulase-positive staphylococci were detected in 1 (0.17%) cheese sample without ripening produced of raw milk, and the number was 2.47 log cfu/g. In the same sample was detected the enterotoxin using ELFA technique. Physico-chemical parameters of the conditions in tested cheese samples were favorable for growth of coagulase-positive staphylococci and enterotoxin synthesis, which may present a risk for poisoning of consumers.