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Fate of enterotoxigenic Staphylococcus aureus and staphylococcal enterotoxins in Feta and Galotyri cheeses

Published online by Cambridge University Press:  31 July 2012

Andreana Pexara ,
Nikolaos Solomakos ,
Daniil Sergelidis  and
Alexandros Govaris
Andreana Pexara
Affiliation:
Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly, 224 Trikalon Street, 43100 Karditsa, Greece
Nikolaos Solomakos
Affiliation:
Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly, 224 Trikalon Street, 43100 Karditsa, Greece
Daniil Sergelidis
Affiliation:
Laboratory of Hygiene of Foods of Animal Origin, Department of Hygiene and Technology of Foods of Animal Origin, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki, Greece
Alexandros Govaris*
Affiliation:
Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly, 224 Trikalon Street, 43100 Karditsa, Greece Institute of Technology and Management of Agricultural Ecosystems (ITEMA), Center for Research and Technology, Thessaly (CERETETH), Karditsa, Greece
*
*For correspondence; e-mail: [email protected]
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Abstract

In this study the fate of enterotoxigenic Staphylococcus aureus and staphylococcal enterotoxins in Feta and Galotyri cheeses were studied. Initially, the enterotoxigenic abilities of four Staph. aureus LHA, LHB, LHC and LHD strains isolated from raw ovine milk were examined in both BHI broth and ovine milk. In BHI broth, the Staph. aureus LHA, LHB, LHC and LHD strains were found toxigenic at 37 °C producing the staphylococcal enterotoxins (SEs) serotypes SEA, SEB, SEC and SED, respectively, whereas in ovine milk at 37 °C, Staph. aureus LHD was found to produce only SED, while no SE production was observed for the other examined strains. Thus, the fate of only Staph. aureus LHD and SED were examined in Feta and Galotyri cheeses. The cheeses were made from raw ovine toxic milk with preformed SED or raw ovine milk contaminated with high (ca 6 log cfu/ml) and low inocula (ca 3 log cfu/ml) of Staph. aureus LHD. Results showed that the pathogen was eliminated at slower rate in Galotyri cheese than in Feta cheese, for the high (5 d vs. 16 d) or the low (1 d vs. 12 d) inoculum trials. In both cheeses produced from the toxic milk, SED was detected during manufacturing and storage. SED was also detected in the curd (2 h), when Staph. aureus LHD populations had reached ca 7 log cfu/g, and up to the end of storage for the high inoculum trials of both cheeses. No SED was observed for the low inoculum trials of either cheese.

Keywords

CheesesFetaGalotyristaphylococcal enterotoxinsStaphylococcus aureus
Type
Research Article
Information
Journal of Dairy Research , Volume 79 , Issue 4 , November 2012 , pp. 405 - 413
Copyright
Copyright © Proprietors of Journal of Dairy Research 2012

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