Production of Staphylococcal Enterotoxin A in Blue, Brick, Mozzarella, and Swiss Cheeses1,2

Abstract

Staphylococcal enterotoxin A production in Blue, Brick, Mozzarella, and Swiss cheeses from milk inoculated with different initial Staphylococcus aureus populations was evaluated. Depending on the type of lactic starter and the strain of S. aureus, enterotoxin was detected under certain conditions in Brick and Swiss cheeses. It was not demonstrated even with higher S. aureus populations (5×107/g) and a complete starter failure in Blue cheese. Minimal S. aureus population associated with presence of detectable enterotoxin was influenced by the environmental conditions in cheese.