title: [Examination of Staphylococcus aureus survival and growth during cheese-making process].
abstract: Inoculation tests of Staphylococcus aureus were performed to evaluate the risk of toxic hazard in cheese manufacturing processes. S. aureus was inoculated into pasteurized milk or cheese curd, and the survival and growth were examined. S. aureus grew only slightly or decreased in cell number under the manufacturing condition of semi-hard type cheese or soft-type cheese. Under the conditions of the fresh cheese making process, S. aureus slightly increased in cell number, though no enterotoxin was detected. In processed cheese, S. aureus did not grow at all. Growth inhibition of S. aureus by lactic acid produced from starter culture was suggested to be the cause of growth inhibition in the natural cheese.
authors.affiliation: Institute of Food Hygiene, Snow Brand Milk Products Co Ltd, Kawagoe, Saitama, Japan.
authors.forename: Kenji
authors.initials: K
authors.lastname: Aoyama
authors.forename: Chitose
authors.initials: C
authors.lastname: Takahashi
authors.forename: Yoshihiko
authors.initials: Y
authors.lastname: Yamauchi
authors.forename: Fumihiko
authors.initials: F
authors.lastname: Sakai
authors.forename: Hideo
authors.initials: H
authors.lastname: Igarashi
authors.forename: Syuichi
authors.initials: S
authors.lastname: Yanahira
authors.forename: Hiroaki
authors.initials: H
authors.lastname: Konishi
mesh_terms: D002611:Cheese / Q000382:microbiology*; D004768:Enterotoxins / Q000096:biosynthesis; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000096:biosynthesis / Q000494:pharmacology*; D013211:Staphylococcus aureus / Q000187:drug effects* / Q000254:growth & development* / Q000378:metabolism; D013696:Temperature
chemical_list: D004768:Enterotoxins; D019344:Lactic Acid