Food Resources. 2022. N 18. Article 17 — Інститут продовольчих ресурсів НААН України

Деталі: Опубліковано: Субота, 02 липня 2022, 11:40; Перегляди: 265

SAFETY AND QUALITY CHEESE: STAPHYLOCOCCUS AUREUS
https://doi.org/10.31073/foodresources2022-18-17
Myroslava Shugai
Pages: 169-178

Abstract
Subject of study. Intoxications of staphylococcal etiology account for a significant proportion of foodborne diseases of microbial origin in all countries. Virtually any food product can be contaminated with staphylococcal cells or their toxins and pose a danger to the consumer. Cheese production is a non-sterile process. In addition to the desired microflora - yeast lactobacilli, the cheese vats inevitably get foreign microorganisms, including Staphylococcus aureus, which poses a potential risk of reproduction of staphylococcal cells and the accumulation of their toxins in the target product. Toxins are resistant to high temperatures and enzymes and are not inactivated during long-term storage of the product. Consumption of cheese contaminated with staphylococci and their toxins can lead to food poisoning. The aim of this work is to systematize information on the sources of contamination and the impact of technological conditions of cheese production on the reproduction of bacteria of the species Staphylococcus aureus and their toxins; identify ways to prevent the reproduction of staphylococcal cells and the synthesis of toxins during cheese production, which would increase the level of safety and quality of the target product. Materials and methods. Current analytical data on the peculiarities of the biology of bacteria of the species S. aureus, their sensitivity to physicochemical factors that occur in the technological chain of cheese production; current medical data related to the effects of Staphylococcus aureus and its metabolites on human health; normative documents on the quality of raw milk and hard and semi-hard cheeses; results of own research. Results and discussion. The main source of staphylococcal contamination of cheese is milk, so the problem of producing a safe target product is primarily the use of quality raw raw milk obtained from healthy cows in compliance with sanitary and hygienic requirements. Analytical studies have shown that the most favorable conditions for the reproduction of Staphylococcus aureus and the synthesis of toxins are observed during the production and early maturation of cheese. To limit the development of Staphylococcus aureus, it is advisable to add lactobacilli with specific antagonistic activity to the yeast. Inhibition of lactic acid fermentation during cheese production increases the risk of accumulation of staphylococcal toxins, which reduces the safety of the target product. Based on the results of microbiological monitoring of domestic cheeses for the presence of S. aureus cells, a conclusion was made on the compliance of cheeses with the requirements of regulatory documents. Scope of research results. The obtained results of analytical research will be used in the development of new cheese technologies.
Keywords: cheese safety and quality, cheesemaking, Staphylococcus aureus

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