Enterotoxin production by coagulase-positive staphylococci isolated from ice-creams

被引：0
作者：
Gucukoglu, A. [1 ]
Cadirci, O. [1 ]
Ozdemir, H. [2 ]
机构：
[1] 13Mayis Univ, Fac Vet Med, Dept Food Hyg & Technol, Samsun, Turkey
[2] Ankara Univ, Fac Vet Med, Dept Food Hyg & Technol, TR-06110 Ankara, Turkey
来源：
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 2011年 / 66卷 / 02期
关键词：
Ice cream (koagulase-positive staphylococci; enterotoxin production); DAIRY-PRODUCTS; MILK CHEESE; GOATS MILK; RAW-MILK; AUREUS; IDENTIFICATION; SAMPLES; TOXIN; GENE;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study was carried out to determine the enterotoxin production of coagulase-positive staphylococci isolated from ice-creams. The prevalence of coagulase-positive staphylococci was determined in 120 ice-cream samples (95 fruit ice-creams, 25 vanilla ice-creams), and the isolates were tested for staphylococcal enterotoxin (SE) production (SEA-SED) by reversed passive latex agglutination. Coagulase-positive staphylococci were detected in 18 (15.0%) of the 120 ice-cream samples, 16/95 (16.8%) fruit ice-creams and 2/25 (8.0%) vanilla ice-creams. The average number of coagulase-positive staphylococci isolated from fruit and vanilla ice-cream samples was 3.0x10(1) and 2.0x10(1)cfu/ml, respectively. Enterotoxigenic staphylococci were detected in a total of 11(9.1%) samples, 10 fruit ice-creams and one vanilla ice-cream. Enterotoxin type (SE) of 16 enterotoxigenic staphylococci isolates were found as 9 SEA, 3 SEA+B, 2 SEA+D, 1 SEC+D and 1 SEA+B+C. Since SEA, which is generally of human origin, was most commonly detected, it can be concluded that application of the HACCP system is important in commercial ice-cream production.
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页码：163 / 165
页数：3
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