Comparison of cultural and immunological methods for the evaluation of foodborne intoxications risk caused by staphylococcus aureus in white cheese, raw milk, minced meat and inegol meatball
<b>Aim: </b>The objective of this study was to analyze the physical, chemical and microbiological quality of white cheese, raw milk, ground meat and İnegöl meatballs and to determine the contamination of Staphylococcus aureus (S. aureus) and presence its toxin.<p> <b>Material...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
| Subjects: | |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=1226 |
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| Summary: | <b>Aim: </b>The objective of this study was to analyze the physical, chemical
and microbiological quality of white cheese, raw milk, ground
meat and İnegöl meatballs and to determine the contamination
of Staphylococcus aureus (S. aureus) and presence its toxin.<p>
<b>Materials and Methods:</b> A total of 200 samples including white
cheese (n=50), raw milk (n=50), ground meat (n=50) and İnegöl
meatballs (n=50) were collected. The samples were evaluated in
terms of classical cultural microbiological methods total mesophilic
aerobic bacteria (TMAB), total psychrophilic aerobic bacteria
(TPAB), coliform, lactic acid bacteria (LAB) and S. aureus],
physical and chemical analyzes (pH, acidity and, dry matter).
The presence of staphylococcal enterotoxins (SEs) was investigated
using the VIDAS Staph enterotoxin kit based on enzymelinked
fluorescent immunoassay (ELFA).<p>
<b>Results:</b> Average pH values in raw milk, white cheese, minced
meat and İnegöl meatballs were 6.53, 4.82, 5.99 and 6.63; dry
matter values were 12.51%, 37.71%, 38.97%, 49.70%, and the
total lactic acidities were 0.16%, 0.67%, 0.08% and 0.40%, respectively.
TMAB (4.53-9.86 log10CFU/g-ml), TPAB (3.39-7.69
log10CFU / g-ml), coliform bacteria (2.04-8.53 log10CFU/gml),
LAB (2.90-7.64 log10CFU/g-ml) and S. aureus (2.61-6.46
log10CFU/g-ml) were counted across a wide range. SEs was detected
in 1 (2%) of İnegöl meatball samples and 29 (58%) of
ground meat samples.<p>
<b>Conclusion:</b> Since all strains of S. aureus are not responsible for
the production of SEs, it should be considered to detect the SE
together with cultural methods in the evaluation of staphylococcal
food intoxications and production of safe food. |
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| ISSN: | 1309-6958 2146-1953 |