Occurrence of Staphylococcus aureus in cheese made in Brazil

Authors

  • Edvaldo Sampaio de Almeida Filho Universidade Federal de Mato Grosso; Faculdade de Medicina Veterinária; Departamento de Produção Animal
  • Antonio Nader Filho Universidade Estadual Paulista; Faculdade de Ciências Agrárias e Veterinárias de Jaboticabal; Departamento de Medicina Veterinária Preventiva e Reprodução Animal

DOI:

https://doi.org/10.1590/S0034-89102000000600003

Keywords:

Cheese^i2^smicrobiol, Staphylococcus aureus^i2^sisolat, Food inspection^i2^sstatist, Food contamination, Staphilococcal food poisoning^i2^stransmiss

Abstract

OBJECTIVE: To verify the occurrence of 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 10³/g, and the values obtained are close to the number of bacteria able to produce enough enterotoxins to cause a foodborne disease outbreak.

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Published

2000-12-01

Issue

Vol. 34 No. 6 (2000)

Section

Original Articles

How to Cite

Almeida Filho, E. S. de, & Nader Filho, A. (2000). Occurrence of Staphylococcus aureus in cheese made in Brazil . Revista De Saúde Pública, 34(6), 578-580. https://doi.org/10.1590/S0034-89102000000600003