Determination of the enterotoxigenicity of coagulase positive staphylococci isolated from cheese by ELISA

Kuplulu Ö., Sarimehmetoglu B., Celik T.

Milchwissenschaft, cilt.59, sa.1-2, ss.17-19, 2004 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 59 Sayı: 1-2
  • Basım Tarihi: 2004
  • Dergi Adı: Milchwissenschaft
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.17-19
  • Ankara Üniversitesi Adresli: Evet

Özet

In this study coagulase-positive staphylococci were isolated from 214 cheese samples (77 white cheese, 65 Tulum and 72 Kashar), and the enterotoxin forming ability and toxin types of the isolates were determined by ELISA method. Coagulase-positive staphylococci and enterotoxigenic staphylococci were isolated from 56 (26.2%) and 35 (16.4%) samples, respectively. Enterotoxin type (SE) of 41 enterotoxigenic staphylococci isolates were found as 25 SEA, 4 SEB, 6 SEC, 5 SEA+SEC and 1 SEA+SED. In conclusion, especially Tulum cheese carried the greatest public health risk followed in decreasing order by the white and Kashar cheese samples.