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Identification and Assessment of the Behavior of Methicillin-Resistant Staphylococci in Cheese

Izabela Steinka1

  • 1Department of Commodity and Quality Management, Gdynia Maritime University, Morska 81-87, 81-225 Gdynia, Poland.

Journal of AOAC International
|March 24, 2018
PubMed

Insights

Methicillin-resistant Staphylococcus aureus (MRSA) contamination in lactic acid cheese is generally low. Storage for over 4 days significantly reduces MRSA levels, irrespective of packaging.

Area of Science:

  • Food Microbiology
  • Food Safety
  • Dairy Science

Background:

  • Methicillin-resistant Staphylococcus aureus (MRSA) is a significant pathogen.
  • Lactic acid cheese is a popular dairy product with varying microbial communities.
  • Assessing pathogen presence in cheese is crucial for public health.

Purpose of the Study:

  • To identify and quantify MRSA contamination in lactic acid cheese during storage.
  • To evaluate the impact of storage duration and packaging on MRSA levels.

Main Methods:

  • Analysis of 30 lactic acid cheese assortments for MRSA.
  • Inclusion of 21 cheeses specifically inoculated with MRSA (S. aureus TWP11616).
  • Monitoring MRSA levels (CFU/g) over storage periods.

Main Results:

  • Most cow and goat lactic acid cheese samples (over 72%) showed low MRSA levels (≤10 CFU/g).
  • Higher contamination (≥100 CFU/g) found in 88% of cow and 100% of sheep lactic acid cheese.
  • Significant MRSA reduction observed after 4 days of storage, independent of packaging.

Conclusions:

  • Lactic acid cheese generally exhibits low MRSA contamination.
  • Storage duration is a key factor in reducing MRSA in cheese.
  • Packaging method does not appear to influence MRSA reduction during storage.

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