[Examination of Staphylococcus aureus survival and growth during cheese-making process].
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.
Aoyama
Kenji
K
Institute of Food Hygiene, Snow Brand Milk Products Co Ltd, Kawagoe, Saitama, Japan.
Takahashi
Chitose
C
Yamauchi
Yoshihiko
Y
Sakai
Fumihiko
F
Igarashi
Hideo
H
Yanahira
Syuichi
S
Konishi
Hiroaki
H
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
D004768:Enterotoxins; D019344:Lactic Acid