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Production of Staphylococcal Enterotoxin A in Blue, Brick, Mozzarella, and Swiss Cheeses^1,2,

Department of Food Science and Nutrition, University of Minnesota, St. Paul 55101

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 x 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.

¹ Paper 8091, Scientific Journal Series, Minnesota Agricultural Experiment Station, St. Paul.

² This work was supported by the National Cheese Institute, Chicago, Illinois.

³ Present address: Rochester Meat and Provisions, Inc., Rochester, Minnesota 55901.

⁴ Present address: Department of Botany and Microbiology, Montana State University, Bozeman, Montana 59715.