OCCURRENCE OF STAPHYLOCOCCUS AUREUS AND COAGULASE POSITIVE STAPH. AUREUS IN ARTISANAL CHEESE IN KOSOVO
Driton Sylejmani, Afrim Hamidi, Avni Robaj
Pages: 253-256
Publié: 23 May 2015
Vues: 4,270
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Citations: 2 (Google Scholar)
Résumé: The aim of this study is to verify the occurrence of Staphylococcus aureus in artisanal cheese, for which 45 samples of artisanal cheese were analyzed from 3 regions of Kosovo. The Staphylococcus aureus was isolated in Baird Parker agar where typical and atypical colonies were selected and submitted to coagulase test and identified biochemical profile, using the api Staph. Out of 45 samples of artisanal cheese studied, 18 showed contamination by Staphylococcus aureus corresponding to 40% of the samples being contaminated. Out of 18 samples showed contamination by S. aureus, 10 of them were coagualase positive S. aureus or 55.5 % (or 22% of total samples analyzed). The presence of this pathogenic microorganism indicates a potential health hazard to those who consume this artisanal cheese from these regions.
Mots-clés : staph. aureus, coagulase positive, occurrence, artisanal cheese
Citer cet article : Driton Sylejmani, Afrim Hamidi, Avni Robaj. OCCURRENCE OF STAPHYLOCOCCUS AUREUS AND COAGULASE POSITIVE STAPH. AUREUS IN ARTISANAL CHEESE IN KOSOVO. Journal of International Scientific Publications: Agriculture & Food 3, 253-256 (2015). https://www.scientific-publications.net/en/article/1000679/
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