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Staphylococcus aureus in cheese

Dubravka Samaržija orcid id orcid.org/0000-0001-5577-4992 ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Sonja Damjanović
Tomislav Pogačić


Puni tekst: hrvatski pdf 267 Kb

str. 31-48

preuzimanja: 1.643

citiraj

Puni tekst: engleski pdf 267 Kb

str. 31-48

preuzimanja: 1.151

citiraj


Sažetak

Growth of Staphylococcus aureus in cheese during production and storage can lead to production of enterotoxins responsible for human diseases. Due to specificity of those bacteria and complexity of cheese as a grown media, sometimes in the field it is very difficult to estimate an initial risk assessment of the S. aureus surveying in different cheese varieties. Moreover, the literature data on frequency and proportion of enterotoxigenic strains that cause cheese contamination are significantly different. The purpose of the present review is to objectively assess the risk of the potential occurrences of S. aureus in cheese and significance with respect to safety. The basic characteristics of Staphylococcus aureus, their presence in cheese and its potential risk for health are briefly reviewed. The own results of study relating to the presence of S. aureus in traditional (autochthonous) hard sheep cheese made from raw milk are also discussed in this review.

Ključne riječi

Staphylococcus aureus, enterotoxins, cheese, tradicional sheep cheese

Hrčak ID:

11764

URI

https://hrcak.srce.hr/11764

Podaci na drugim jezicima: hrvatski

Posjeta: 5.547 *