Czech J. Food Sci., 2009, 27(2):127-133 | DOI: 10.17221/131/2008-CJFS

Influence of soft cheese technology on the growth and enterotoxin production of Staphylococcus aureus

Lenka Necidová1, Zora Šťástková1, Markéta Pospíšilová2, Bohumíra Janštová1, Jan Strejček1, Marta Dušková1, Renáta Karpíšková1,2
1 Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
2 National Institute of Public Health Prague, Brno, Czech Republic

The aim of this study was to monitor S. aureus growth and toxin production in soft cheese during the technological processing. In model experiments, raw milk was inoculated separately with five S. aureus strains isolated from milk and milk products. All the strains were producers of staphylococcal enterotoxins (SEs) of types A, B, or C. SEs were detected by the enzyme-linked fluorescence assay (ELFA) performed in the MiniVIDAS device. This study has shown that the amount of SEs varied with the tested strains and stages of the technological process. SEs were detected in soft cheese made from pasteurised milk inoculated with 2.9 × 105 CFU/g of S. aureus. The prevention of S. aureus contamination and multiplication during the cheese making process is a prerequisite for the production of safe soft cheese. The most important enterotoxin dose build-up factor can be overcome by strict compliance with the cooling requirements during the manufacture, distribution and storage of the product.

Keywords: dairy products; enterotoxin; bacteria; soft cheese processing; growth curve

Published: April 30, 2009  Show citation

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Necidová L, Šťástková Z, Pospíšilová M, Janštová B, Strejček J, Dušková M, Karpíšková R. Influence of soft cheese technology on the growth and enterotoxin production of Staphylococcus aureus. Czech J. Food Sci. 2009;27(2):127-133. doi: 10.17221/131/2008-CJFS.
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