[Staphylococci in cheese made from raw milk. (author's transl)].
The presence of markedly varying numbers of coagulase-positive staphylococci per gram (less than 10(2) -- greater than 10(6)) of cheese made from raw milk is reported. In twenty cases, the strains isolated from the cheese were examined for their ability to produce toxins. Eight strains were found to produce toxin A, no toxin being isolated from cultures of the twelve other strains. In two cases, the studies were done because of food poisoning which had probably been caused by the cheese. The number of staphylococci was more than 10(6) in one case (cheese about four weeks old) and approximately 1.5 x 10(4) in another (matured cheese). Subsequent studies showed that rather large amount of enterotoxin A were present in the second cheese. The first cheese was not examined for the presence of toxin.
D002611:Cheese / Q000032:analysis; D003030:Coagulase / Q000032:analysis; D003612:Dairying; D004768:Enterotoxins / Q000096:biosynthesis; D005506:Food Contamination; D005516:Food Microbiology; D013210:Staphylococcus / Q000201:enzymology / Q000302:isolation & purification* / Q000378:metabolism
D003030:Coagulase; D004768:Enterotoxins
Staphylococcen in kaas bereid uit rauwe melk