Behaviour of Staphylococcus aureus strains, producers of enterotoxins C1 or C2, during the manufacture and storage of Burgos cheese.
Burgos cheese was manufactured from pasteurized ewes' milk inoculated with Staphylococcus aureus strains FRI 137 and FRI 361, at levels of ca 10(3) and 10(5) cfu/ml and stored at 4 degrees, 10 degrees and 15 degrees C and at room temperature (10 degrees-15 degrees C). Populations of Staph. aureus and mesophilic aerobes, pH, and production of thermonuclease and enterotoxins C1 and C2 were investigated. Aerobic counts increased during cheese-making and storage. With both test strains, important growth was observed only during the storage period, the larger levels corresponding to the higher temperatures. Although Staph. aureus strains attained populations of over 10(8) cfu/g, no enterotoxin was detected. Strain FRI 361 reached 10(7) cfu/g without production of a detectable amount of thermonuclease. With strain FRI 137, the minimal population associated with enzyme activity was influenced by the inoculum size. Staphylococcus aureus counts are better indicators of staphylococcal growth in Burgos cheese than the thermonuclease test.
Otero
A
A
Department of Food Hygiene and Food Microbiology, Veterinary Faculty, University of León, Spain.
García
M C
MC
García
M L
ML
Prieto
M
M
Moreno
B
B
D000332:Aerobiosis; D000818:Animals; D002611:Cheese; D004768:Enterotoxins / Q000096:biosynthesis*; D005260:Female; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D008836:Micrococcal Nuclease / Q000378:metabolism; D012756:Sheep; D013211:Staphylococcus aureus / Q000201:enzymology / Q000254:growth & development* / Q000378:metabolism; D013696:Temperature
D004768:Enterotoxins; C034959:enterotoxin C, staphylococcal; D008836:Micrococcal Nuclease