The prevalence of enterotoxigenic Staphylococcus aureus strains in milk and milk products on Latvian market | Staphylococcus aureus un enterotoksinus veidojosie celmi tirgos realizacija esosaja piena un piena produktos Latvija
2006
Joffe, R., Food and Veterinary Service, Riga (Latvia). National Diagnostic Centre | Birgele, E., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Veterinary Medicine. Preclinical Inst.
Staphylococcus aureus is well-known as a one of the most important causative agents of food poisoning, especially in milk and milk products. However, most of the staphylococcal strains are enterotoxigenic. The paper presents the results of the investigations: prevalence of enterotoxigenic Staphylococcus aureus in milk products marketed in Latvia, and possible relationship with milk from cows having mastitis and contamination of milk products with enterotoxigenic Staphylococcus aureus. It was found that 15.2% of S.aureus isolates from milk products can produce enterotoxins. Enterotoxigenic S.aureus is most common in cottage cheese (29.4%) and sour cream (11.3%). S.aureus is most common in Zemgale region (50.0%), but enterotoxigenic strains prevail in Vidzeme (27.0%) and Zemgale region (21.4 %), less they are found in Latgale (11.4 %) and Kurzeme (6.9 %). The enterotoxin A (SEA) (43.0%), SEC (33%) and SEB (14.0 %) producing S.aureus are strains isolated from milk products marketed in Latvia.
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