Abstract
Despite food safety criteria for some specific foodborne pathogens that exist all over the world, the prevalence of Staphylococcus aureus in raw milk cheese is high. The biofilm formation capacity of S. aureus ATCC25923 in Minas Frescal cheese packaging at 5 °C was investigated. Surface adhesion and quantification of viable adherent cells, detachment of adherent cells, biofilm viable cell count during long incubation periods and total cell count were investigated. Biofilm formation and detachment of viable cells during storage occurred at all times studied in the presence of whey. Thus, improvements in the hygiene of the packaging process are strongly recommended.
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