STAPHYLOCOCCUS-AUREUS IN DAIRY-PRODUCTS IN THE BOLOGNA AREA

A study was carried out to evaluate the extent of contamination by Sta phylococcus spp. and in particular by Staphylococcus aureus in dairy p roducts on sale in the Bologna area. Staphylococcus aureus was found i n 16.30% of the 135 cheese samples examined: 8.3% in soft cheese, 17.6 0% in blue cheese, 18.9% in semi-soft cheese and 25.0% in mozzarella-t ype cheese. The mean concentration was 2699 CFU/g in the 22 positive s amples. The most commonly found species were Staphylococcus epidermidi s (14.8%), Staphylococcus hominis (19.5%), Staphylococcus xylosus 2 (1 9.2%) and Staphylococcus cohnii (16.3%). Staphylococcus aureus was fou nd mostly during the hot months while the other common species were fo und mostly in the period October-March. (C) 1997 Elsevier Science B.V.