THE INFLUENCE OF STORAGE TEMPERATURE OF CHEESE ON THE INCIDENCE OF STAPHYLOCOCCUS AUREUS IN SOME MARKETS IN ALBANIA PUBLISHED

Rozeta Hasalliu, Elvira Beli, Jorinda Terpollari
The aim of this study is to isolate Staphylococcus aureus in cheeses stored in different temperature in some markets in Albania. In these markets the cheese is stored not in the good conditions and in some cases the cheese is sold no in refrigerated temperature. This study is developed from June 2007 to June 2008. We have analyzed 176 of different cheese samples, 72 of these samples were positive with Staphylococcus aureus. From these 48 were samples of cheese stored in temperature > 10 0 C with microbiological level 10 2 cfu/gr - 10 4 cfu/gr, this temperature is favourable for the production of the toxin, and  24 were samples of cheese stored in temperature < 10 0 C with microbiological level 10 2 cfu/gr–10 5 cfu/gr. This is due to contamination of the cheese with Staphylococcus aureus and its growth is favoured from the no refrigerated storage of cheeses.
Staphylococcus aureus; cheese; temperature; market
Presentation: oral

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