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Growth of Staphylococcus aureus and synthesis of enterotoxin during ripening of experimental Manchego-type cheese

Investigation article published in Journal of Dairy Science

January 1st, 1992

To study the possible presence of staphylococcal enterotoxins in Manchego-type cheese, milk was inoculated with the enterotoxigenic Staphylococcus aureus collection strains FRI-100, S6, FRI-137, and FRI-472 to a final concentration of 10,000 to 25,000 cfu/ml. Cheese was prepared following the industrial specifications and ripened for 60 d. Batches were prepared with 1 and .1% lactic acid culture and labeled with the abbreviated name of the strain and the concentration of lactic acid culture. Mean staphylococcal counts in .1% lactic bacteria cheeses were usually more than 1 log higher than the corresponding 1% ones. Staphylococcal counts declined markedly after d 35 to 42, and, by the end of ripening, they had disappeared from some cheeses. Enterotoxins were present in five of the cheeses, three prepared with .1% and two with 1% lactic bacteria. Enterotoxins detected were A and D, the enterotoxins most commonly associated with human intoxication. The maximum level of enterotoxin A detected in cheese with strain FRI-100 and with the .1% culture was 222 ng/100 g of cheese; in cheese FRI-100 with 1%, 111 ng/100 g; in cheese S6 with .1%, 769 ng/100 g; and in cheese S6 with 1%, 33 ng/100 g. Maximum level of enterotoxin D detected in cheese FRI-472 with .1% was 38 ng/100 g




Gomez-Lucia E., Goyache J., Orden JA., Domenech A., Hernandez FJ., Ruiz JA., Lopez B. and Suarez G.




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Growth of Staphylococcus aureus and synthesis of enterotoxin during ripening of experimental Manchego-type cheese

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Growth of Staphylococcus aureus and synthesis of enterotoxin during ripening of experimental Manchego-type cheese



Participants:

Universidad ComplutenseDepartamento de Sanidad Animal. Facultad de Veterinaria. Universidad Complutense (UCM).

Universidad ComplutenseServicio de Zoonosis Emergentes, de Baja Prevalencia y Agresivos Biológicos (NED). Centro de Vigilancia Sanitaria Veterinaria (VISAVET). Universidad Complutense (UCM).







FACTOR YEAR Q
1.437 1992

NLMID: 2985126R

PMID: 1541730

ISSN: 0022-0302



TITLE: Growth of Staphylococcus aureus and synthesis of enterotoxin during ripening of experimental Manchego-type cheese


JOURNAL: J Dairy Sci


NUMERACIÓN: 75(1):19-26


AÑO: 1992


PUBLISHER: American Dairy Science Association


AUTHORS: Gomez-Lucia E., Goyache J., Orden JA., Domenech A., Hernandez FJ., Ruiz JA., Lopez B. and Suarez G.


Joaquín Goyache Goñi

DOI: https://doi.org/10.3168/jds.S0022-0302(92)77733-9


CITE THIS PUBLICATION:

Gomez-Lucia E., Goyache J., Orden JA., Domenech A., Hernandez FJ., Ruiz JA., Lopez B. and Suarez G. Growth of Staphylococcus aureus and synthesis of enterotoxin during ripening of experimental Manchego-type cheese. Journal of Dairy Science. 75(1):19-26. 1992. (A). ISSN: 0022-0302. DOI: 10.3168/jds.S0022-0302(92)77733-9


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