Examination of Staphylococcus aureus survival and growth during cheese-making process

Journal of the Food Hygienic Society of Japan

Volumn 49, Issue 2, 2008, Pages 116-123

  Aoyama, Kenji ^a   Takahashi, Chitose ^a   Yamauchi, Yoshihiko ^a   Sakai, Fumihiko ^a   Igarashi, Hideo ^a   Yanahira, Syuichi ^a   Konishi, Hiroaki ^a  

^a SNOW BRAND MILK PRODUCTS CO LTD   (Japan)

Author keywords

Cheese; Enterotoxin; Lactic acid; Manufacturing process; Staphylococcus aureus

Indexed keywords

ENTEROTOXIN; LACTIC ACID;

ARTICLE; BIOSYNTHESIS; CHEESE; DRUG EFFECT; FOOD CONTAMINATION; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; PH; STAPHYLOCOCCUS AUREUS; TEMPERATURE;

CHEESE; ENTEROTOXINS; FOOD CONTAMINATION; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; LACTIC ACID; STAPHYLOCOCCUS AUREUS; TEMPERATURE;

STAPHYLOCOCCUS AUREUS;

EID: 44649192927     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.49.116     Document Type: Article

References (18)

1. Japanese source
2. Japanese source
3. De Buyser, M. L., Dufour, B., Maire, M., Lafarge, V. Implication of milk and milk products in food-borne diseases in France and in different industrialised countries. Int. J. Food Microbiol., 67, 1-17 (2001).
4. Carmo, L. S., Dias, R. S., Linardi, V. R., Sena, M. J., Santos, D. A., Faria, M. E., Pena, E. C., Jett, M., Heneine L. G. Food poisoning due to enterotoxigenic strains of Staphylococcus present in Minas cheese and raw milk in Brazil. Food Microbiol., 19, 9-14 (2002).
5. Johnson, E. A., Nelson, J. H., Johnson, M. Microbiological safety of cheese made from heat-treated milk. II. Microbiology. J. Food Prot., 53, 519-540 (1990).
6. Zehren, V. L., Zehren, V. F. Examination of large quantities of cheese for Staphylococcal enterotoxin A. J. Dairy Sci., 51, 635-644 (1968).
7. Zehren, V. L., Zehren, V. F. Relation of acid development during cheesemaking to development of Staphylococcal enterotoxin A. J. Dairy Sci., 51, 645-649 (1968).
8. Todd, E., Szabo, R., Robern, H., Gleeson, T., Park, C., Clark, D. S. Variation in counts, enterotoxin levels and TNase in Swiss-type cheese contaminated with Staphylococcus aureus. J. Food Prot., 44, 839-856 (1981).
9. Ikeda, T., Morimoto, Y., Makino, S., Yamaguchi, K. Surveillance of Staphylococcus aureus in cheese produced in Hokkaido. J. Food Prot., 69, 516-519 (2006).
10. Bachmann, H. P., Spahr, U. The fate of pathogenic bacteria in Swiss hard and semihard cheeses made from raw milk. J. Dairy Sci., 78, 476-483 (1995).
11. Vernozy-Rozand, C., Meyrand, A., Mazuy, C., Delignette-Muller, M. L., Jaubert, G., Perrin, G., Lapeyre, C., Richard, Y. Behaviour and enterotoxin production by Staphylococcus aureus during the manufacture and ripening of raw goats' milk lactic cheeses. J. Dairy Res., 65, 273-281 (1998).
12. Gómez-Lucía, E., Goyache, J., Orden, J. A., Domenech, A., Javier Hernandez, F., Ruiz-Santa Quiteria, J. A., Lopez, B., Blanco, J. L., Suárez, G. Growth of Staphylococcus aureus and synthesis of enterotoxin during ripening of experimental Manchego-type cheese. J. Dairy Sci., 75, 19-26 (1992).
13. Meyrand, A., Boutrand-Loei, S., Ray-Gueniot, S., Mazuy, C., Gaspard, C. E., Jaubert, G., Perrin, G., Lapeyre, C., Vernozy-Rozand, C. Growth and enterotoxin production of Staphylococcus aureus during the manufacture and ripening of Camembert-type cheeses from raw goats' milk. J. Appl. Microbiol., 85, 537-544 (1998).
14. Tatini, S. R., Wesala, W. D., Jezaski, J. J., Morris, H. A. Production of Staphylococcal enterotoxin A in blue, brick, Mozzarella and Swiss cheeses. J. Dairy Sci., 56, 429-435 (1973).
15. Tuckey, S. L., Stiles, M. E., John Ordal, Z., Witter L. D. Relation of Cheese-making operations to survival and growth of Staphylococcus aureus in different varieties of cheese. J. Dairy Sci., 47, 604-611 (1964).
16. Glass, K. A., Kaufman, K. M., Johnson, E. A. Survival of bacterial pathogens in pasteurized process cheese slices stored at 30 degrees. J. Food Protect., 61, 290-294 (1998).
17. Halpin-Dohnalek, M. I., Marth, E. H. Fate of Staphylococcus aureus in whey, whey cream, and whey cream butter. J. Dairy Sci., 72, 3149-3155 (1989).
18. Delbes, C., Alomar, J., Chougui, N., Martin, J. F., Montel, M. C. Staphylococcus aureus growth and enterotoxin production during the manufacture of uncooked, semihard cheese from cows' raw milk. J. Food Prot., 69, 2161-2167 (2006).