Effects of storage temperatures on survival and enterotoxin production of Staphylococcus aureus in Turkish white pickled cheese


BARAN A. , ERDOĞAN A. , ATASEVER M.

MALAYSIAN JOURNAL OF MICROBIOLOGY, vol.13, no.4, 2017 (Journal Indexed in ESCI) identifier

  • Publication Type: Article / Article
  • Volume: 13 Issue: 4
  • Publication Date: 2017
  • Title of Journal : MALAYSIAN JOURNAL OF MICROBIOLOGY

Abstract

Aims: Turkish white pickled cheese is the most consumed cheese type in Turkey and it is an important food to be evaluated in terms of food safety. In this study we investigated the behavior (survival and production of enterotoxin) of Staphylococcus aureus (S. aureus) NCTC 10654 in Turkish white pickled cheeses, which were ripened at 4 degrees C and 12 degrees C for 90 days.