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Review article

Staphylococcus aureus in cheese

Dubravka Samaržija orcid id ; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Sonja Damjanović
Tomislav Pogačić

Full text: croatian pdf 267 Kb

page 31-48

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Full text: english pdf 267 Kb

page 31-48

downloads: 1.156



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.


Staphylococcus aureus, enterotoxins, cheese, tradicional sheep cheese

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Article data in other languages: croatian

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