Peynirde Staphylococcus aureus varlığının incelenmesi üzerine bir derleme

Abstract

Stafilokokal Enterotoksin’lere ait bugüne kadar 24 farklı antijenik serotip tanımlanmıştır fakat stafilokokal gıda zehirlenmelerinin % 95’inden klasik enterotoksinler (A, B, C, D ve E) sorumlu tutulmaktadır. Staphlyococcus aureus (S. aureus), gıdada bulunan toksinlerinin alınımını takiben 2-4 saat sonra abdominal kramplar, bulantı, kusma ve diyare gibi zehirlenme semptomlarına neden olan ubiquiter özelliğe sahip bir mikroorganizmadır. Peynir, yüksek seviyedeki besinsel içeriğinden ötürü S. aureus’un gelişimi için uygun bir substrattır. S. aureus’un peynirde ortaya çıkışının sebebi olarak yüksek miktarda S. aureus içeren mastitisli sütlerin pastörize edilmeden peynire işlenmesi, kullanılan starter kültür aktivitesinin yetersiz olması, sütün pastörizasyon sonrası kontaminasyonu ile ürünün işlenmesi ve depolanması sırasındaki uygun olmayan şartlar düşünülmektedir. Birçok peynir türünün üretimi ve olgunlaşması sırasında S. aureus’un gelişimi ve bazı vakalarda enterotoksin üretimi, sanitasyon öneminden dolayı bazı araştırmacılar tarafından incelenmiştir. Bu çalışmada S. aureus’un genel karakteristikleri, peynirdeki varlığı, epidemiyolojisi ve koruma-mücadele yöntemleri derlenmiştir.

Keywords

• Peynir,Staphylococcus aureus,enterotoksin

A review on the presence of Staphylococcus aureus in cheese

Abstract

Up to now, 24 different antigenic serotypes of Staphylococcal enterotoxins have been described, but classical enterotoxins (A, B, C, D and E) are responsible for 95% of staphylococcal food poisonings. Staphlyococcus aureus (S. aureus) is an ubiquitous microorganism that cause symptoms of poisoning such as abdominal cramps, nausea, vomiting and diarrhea after 2-4 hours following ingestion of toxins present in food. Cheese is a suitable substrate for the development of S. aureus due to its high nutritional content. The reason for the emergence of S. aureus in cheese are the inability to pasteurize the milk of animals exposed to mastitis infection with high amounts of S. aureus, the inadequate starter culture activity, the post-pasteurisation contamination and the unfavorable conditions for product processing and storage. During the production and maturation of many cheese species, the development of S. aureus and the production of enterotoxin in some cases have been investigated by some researchers for its importance of sanitation. In this study, the general characteristics of S. aureus, the presence in cheese, epidemiology and protection-fighting methods have been compiled.

Keywords

• Cheese,Staphylococcus aureus,enterotoxin

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