title: Staphylococcus aureus in dairy products in the Bologna area.
abstract: A study was carried out to evaluate the extent of contamination by Staphylococcus spp. and in particular by Staphylococcus aureus in dairy products on sale in the Bologna area. Staphylococcus aureus was found in 16.30% of the 135 cheese samples examined: 8.3% in soft cheese, 17.60% in blue cheese, 18.9% in semi-soft cheese and 25.0% in mozzarella-type cheese. The mean concentration was 2699 CFU/g in the 22 positive samples. The most commonly found species were Staphylococcus epidermidis (14.8%), Staphylococcus hominis (19.5%), Staphylococcus xylosus 2 (19.2%) and Staphylococcus cohnii (16.3%). Staphylococcus aureus was found mostly during the hot months while the other common species were found mostly in the period October-March.
authors.affiliation: University of Bologna, Department of Medicine and Public Health, Italy.
authors.forename: G
authors.initials: G
authors.lastname: De Luca
authors.forename: F
authors.initials: F
authors.lastname: Zanetti
authors.forename: S
authors.initials: S
authors.lastname: Stampi
mesh_terms: D000818:Animals; D002417:Cattle; D002611:Cheese / Q000382:microbiology; D003611:Dairy Products / Q000382:microbiology*; D005516:Food Microbiology; D006801:Humans; D007558:Italy / Q000453:epidemiology; D015995:Prevalence; D013202:Staphylococcal Food Poisoning / Q000175:diagnosis / Q000453:epidemiology; D013211:Staphylococcus aureus / Q000302:isolation & purification*