Occurrence of Staphylococcus aureus in cheese made in Brazil

被引：16

作者：

de Almeida, ES

Nader, A

机构：

[1] Univ Estadual Paulista, Fac Ciencias Agr & Vet Jaboticabal, Dept Med Vet Prevent & Reprod Anim, BR-14870000 Jaboticabal, SP, Brazil

[2] Univ Fed Mato Grosso, Fac Med Vet, Dept Anim Prod, Cuiaba, MT, Brazil

来源：

REVISTA DE SAUDE PUBLICA | 2000年 / 34卷 / 06期

关键词：

cheese; microbiology; Staphylococcus aureus; isolation; food inspection; statistics'; food contamination; Staphilococcal food poisoning; transmission;

D O I：

10.1590/S0034-89102000000600003

中图分类号：

R1 [预防医学、卫生学];

学科分类号：

1004 ; 120402 ;

摘要：

Objective To verify the occurrence Staphylococcus aureus in a sample of cheese sold in a city of the Southeastern region of Brazil and assess the potential risk for the consumers. Methods Eighty samples of homemade cheese sold in a city of the southern region of Brazil were evaluated for the presence and the most probable number of Staphylococcus aureus agents. Results The study revealed the presence of S. aureus in 40 samples (50.0%, with a mean count of 10(5)/g. Conclusion These results are worrisome because the Health Ministry has established a safety threshold of 10(3)/g, and the values obtained are close to the number of bacteria able to produce enough enterotoxins to cause a foodborne disease outbreak.

引用

页码：578 / 580

页数：3