Serkan Kemal BÜYÜKÜNAL, EDGÜN. Özer, Ömer ÇETİN, Kamil BOSTAN

The presence of staphylococcus aureus and staphylococcal enterotoxins in ready-to-cook meatballs and white pikled cheese

Bu çalışmada Staphylococcus aureus yönünden riskli gıdalar arasında yer alan hazır köftelerde (30 adet) ve beyaz peynirlerde (30 adet) ELİSA tekniği ile stafilokokkal enterotoksinlerin (SE) varlığı araştırılmıştır. Çalışma materyali İstanbul'daki çeşitli sauş noktalarından sağlanmıştır, örneklerde aynı zamanda toplam Staphylococcus aureus sayısı, DNase pozitif Staphylococcus aureus sayısı ve termonUkleaz aktivitesi de belirlenmiştir. Yapılan analizler sonucunda hazır köfte örneklerinde 3.0x10' - 5.2x10* kob/g; beyaz peynir örneklerinde

Hazır köfte ve beyaz peynirlerde Staphylococcus aureus ve stafilokokkal enterotoksinlerin varlığı

In this study 30 ready-to-cook meatball and 30 white pickled cheese samples, obtained from different sales outlets In Istanbul, were analysed for the presence of staphyloeoccal enterotoxins (SB) with the aid of the ELISA technique. Additionally, total Staphylococcus aureus count, DNase positive Staphylococcus aureus count and thermonuclcase activity were determined. The meatball samples were found to contain between 3.0x10* and 5,2x10* cfu/g of Staphylococcia aureus while in the white cheese samples, the count varied between

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