In this study, 50 ice cream and 50 cheese samples from Burdur Province of Turkey were examined for total mesophilic aerobic bacteria, Micrococcus/Staphylococcus and Staphylococcus aureus. In ice cream, total aerobic mesophilic microorganisms, Micrococcus/Staphylococcus and S. aureus were determined at levels of 4.29, 3.78 and 3.00 log10cfu/g, respectively. In cheese, these organisms were present at 8.21, 6.21 and 5.80 log10cfu/g, respectively. Enterotoxin analyses were performed with Enzyme Linked Immunosorbent Assay (ELISA). Enterotoxins were detected in 3 cheese samples and were identified as staphylococcal enterotoxins B, C and E. Further attention should be given to the bacteriological standards for milk used in cheese and ice cream production.
Key words: Staphylococcal enterotoxin, ELISA, cheese, ice cream.
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