Staphylococcus aureus in dairy products in the Bologna area

被引：23
作者：
DeLuca, G
Zanetti, F
Stampi, S
机构：
[1] Univcersity of Bologna, Department of Medicine, Division of Hygiene, 12 Bologna, 1st Chair, Via S. Giacomo
[2] Dipartimento di Medicina, Sezione di Lgiene, 12-40 126 Bologna, Via S. Giacorno
来源：
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1997年 / 35卷 / 03期
关键词：
dairy products; cheese; Staphylococcus aureus; Staphylococcus spp;
D O I：
10.1016/S0168-1605(96)01229-9
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A study was carried out to evaluate the extent of contamination by Staphylococcus spp. and in particular by Staphylococcus aureus in dairy products on sale in the Bologna area. Staphylococcus aureus was found in 16.30% of the 135 cheese samples examined: 8.3% in soft cheese, 17.60% in blue cheese, 18.9% in semi-soft cheese and 25.0% in mozzarella-type cheese. The mean concentration was 2699 CFU/g in the 22 positive samples. The most commonly found species were Staphylococcus epidermidis (14.8%), Staphylococcus hominis (19.5%), Staphylococcus xylosus 2 (19.2%) and Staphylococcus cohnii (16.3%). Staphylococcus aureus was found mostly during the hot months while the other common species were found mostly in the period October-March. (C) 1997 Elsevier Science B.V.
引用
收藏
页码：267 / 270
页数：4
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