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Prevalence of Coagulase-positive Staphylococcus aureus in local Cheese in West Azerbaijan with culture and PCR method
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M Khakpoor *   , MS Ezzati , K Mahmoodi , M Khalaji Pirbaluti , R Khaksar |
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Abstract: (7413 Views) |
| Background and Objectives: Staphylococcus aureus as the third important factor in diseases of food origin are discussed. Milk raw material suitable for the growth of Staphylococcus aureus and dairy products, the source is documented for Staphylococcal poisoning.
Materials and Methods: This study determined the prevalence Staphylococcus aureus local cheese in West Azerbaijan by culture and PCR techniques has been done. Total 85 samples randomly selected collected form West Azerbaijan.
Results: Based on the culture method 7. 05% of on samples infected with Staphylococcus aureus 14. 11% of samples infected with Staphylococcus intermedius finding indicates that 21. 17% of sample infect with coaglase positive Staphylococcus 48. 23% of samples infected with coaglase negative Staphylococcus.
Conclusion: This necessitates attention observation concerning hygienic conditions during production and requires the use of pasteurized milk to produce cheese.
Keyword: Staphylococcus aureus, Local cheese, Culture, PCR |
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| Keywords: Staphylococcus aureus, Local cheese, Culture, PCR |
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Full-Text [PDF 174 kb]
(4493 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2013/02/26 | Accepted: 2013/11/19 | Published: 2013/11/19
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