[Assessment of the probability of encountering staphylococcal enterotoxins in lactic acid cheese packaged in laminates].
Immunoassay methods were used to identify the presence of staphylococcal enterotoxins in lactic acid cheese vacuum and non-vacuum packed. There was assessed the probability of encountering staphylococcal enterotoxin in cheese dependent on different systems of packaging, count of staphylococcal cells, intensiveness of coagulase synthesis and tightness of packaging. The presence of enterotoxin was identified in 5% of researched samples of products stored for 14 days. The influence of packaging system and tightness on presence of enterotoxin was observed. The probability of presence of staphylococcal and enterotoxin in relation to researched factors was presented by the mathematical models.
Pracownia Mikrobiologii Zywności, Katedra Towaroznawstwa i Ładunkoznawastwa, Akademia Morska, 81-225 Gdynia, ul. Morska 81-87.
Izabela
I
Steinka
D000818:Animals; D002417:Cattle; D002611:Cheese / Q000382:microbiology*; D015169:Colony Count, Microbial; D004768:Enterotoxins / Q000302:isolation & purification*; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods; D011044:Poland; D013202:Staphylococcal Food Poisoning / Q000382:microbiology*; D013211:Staphylococcus aureus / Q000302:isolation & purification*; D013997:Time Factors
D004768:Enterotoxins