Investigation article published in The Journal of Applied Bacteriology

December 1^st, 1986

Milk (from cow, goat and sheep) was inoculated with Staphylococcus aureus strain S6, which is generally considered to be a strong enterotoxin B producer and a weak enterotoxin A producer. It was then used to make Manchego type cheese as prepared industrially. Two concentrations of starter culture (1% and 0.1%) were tested. Staphylococcal growth was good in both but better in the more dilute culture. Staphylococcal enterotoxin B was not detected at any stage of the ripening process of any cheese tested. However enterotoxin A was detected in both starter concentrations, reaching as high as 769 ng/100 g of cheese in the 0.1% starter batches

Gomez-Lucia E., Blanco JL., Goyache J., de la Fuente R., Vazquez JA., Rodriguez EF. and Suarez G.

Growth and enterotoxin A production by Staphylococcus aureus S6 in Manchego type cheese

Growth and enterotoxin A production by Staphylococcus aureus S6 in Manchego type cheese

	Departamento de Sanidad Animal. Facultad de Veterinaria. Universidad Complutense (UCM).
	Servicio de Zoonosis Emergentes, de Baja Prevalencia y Agresivos Biológicos (NED). Centro de Vigilancia Sanitaria Veterinaria (VISAVET). Universidad Complutense (UCM).