Baran et al. A review on the presence of Staphylococcus aureus in cheese Tr. Doğa ve Fen Derg. − Tr. J. Nature Sci. 2016Vol. 5 No. 1özgün 100 Tr. Doğa ve Fen Derg. − Tr. J. Nature Sci. 2017 Vol. 6 No. 2 A review on the presence of Staphylococcus aureus in cheese Alper BARAN* 1 , Ahmet ERDOĞAN 2 , Tamer TURGUT 3 , Mehmet Cemal ADIGÜZEL 4 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, toxication Peynirde Staphylococcus aureus varlığının incelenmesi üzerine bir derleme Özet 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. Anahtar kelimeler: Peynir, Staphylococcus aureus, enterotoksin, zehirlenme 1. Introduction Production of milk and dairy products, which is an industry chain based on animal husbandry, is of great importance because these products have not an alternative to sustain the human life in a healthy manner. Especially milk is only food ingredients necessary for the first life-span of mammals and humans, and almost all of the nutrients needed by the organism can be fully and adequately supplied due to its composition. Milk contains aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa all the basic components of food: carbohydrates, proteins, fats, minerals and vitamins [1]. The milk and dairy sector has a large producer and consumer base. Milk has an important place in the food sector, to not spoil in a short time by applying various technologies currently being processed, stored and transported [2]. Cheese is an important milk product with its nutritional value and unique flavor and aroma, which has a very important place both in terms of food sector and consumer in the processing of milk. Cheeses made from raw milk are more preferred than those made from pasteurized milk because they have a stronger and richer flavor intensity. Traditionally, cheese made from raw milk is considered to have lost or reduced the levels of harmful microorganisms during the ripening process [3, 4]. The ripening process plays a natural selective role because of some components such as organic acids, hydrogen peroxide and bacteriocin produced by lactic acid 1 Atatürk Üniversitesi, Erzurum Meslek Yüksekokulu, Gıda Kalite Kontrol ve Analizi Pr., 25240 Erzurum, Türkiye 2 Atatürk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Böl., 25240 Erzurum, Türkiye 3 Atatürk Üniversitesi, Erzurum Meslek Yüksekokulu, Gıda Tenolojisi Pr., 25240 Erzurum, Türkiye 4 Atatürk Üniversitesi, Veteriner Fakültesi, Mikrobiyoloji ABD., 25240 Erzurum, Türkiye *Sorumlu yazar E-posta: alper.baran@atauni.edu.tr