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Staphylococcal Enterotoxin A Development in Cheddar Cheese Slurries^1,2,

Department of Nutrition and Food Sciences, Utah State University, Logan 84322

ABSTRACT

Staphylococcus aureus growth and enterotoxin A production occured in Cheddar cheese slurries containing 45 and 60% moisture following inoculation with 10³ to 10⁵ staphylococci per gram and incubation at 32 C for 24 to 48 h. Process modifications to control staphylococcal growth were evaluated. Treatment of slurries with .5% hydrogen peroxide was not effective. Heating slurries at 72 C for 30 min eliminated staphylococci, but reinoculation with ripening organisms, was essential for proper flavor development. Sorbic acid at .2 to .3% inhibited staphylococci. Because of inhibition of micrococci and lipolytic agents, cheese flavor development was retarded, but sorbate addition was preferred over other treatments. Nonprotein nitrogen incease in cheese slurries paralleled that of sorbate-free controls.

¹ Approved by the Director of Utah Agricultural Experiment Station. Paper No. 1335.

² This investigation was supported by Public Health Service grant UI-00748 from the National Center for Urban and Industrial Health, Consumer Protection and Environmental Health Service, Cincinnati, Ohio.