Resumen

MARQUEZ RAMOS, José Gregorio. Counts of Staphylococcus aureus and detection of staphylococcal enterotoxins in Venezuelan white artisan “telita” type cheese sold at Caracas city markets. Rev. Soc. Ven. Microbiol. [online]. 2012, vol.32, n.2, pp.112-115. ISSN 1315-2556.

Staphylococcal food intoxication is produced by eating food contaminated with staphylococcal enterotoxins produced by Staphylococcus aureus, constituting one of the main diseases produced by food at a worldwide level. In this study we investigated S. aureus presence in white artisan “telita” type” cheese sold at various markets in Caracas city. Eighty samples were analyzed and the bacterial counts were done according to COVENIN Venezuelan guidelines 1292:89. Presence of S. aureus enterotoxins type A, B, C, and D was determined by the reverse phase latex agglutination test (SET RPLA Oxoid). We found S. aureus bacterial loads between 10³ - 10⁴ CFU/g in 40.0% of the samples. We detected staphylococcal enterotoxins in 34.2% of the samples, enterotoxin type A being the most frequent (80.7%). The white artisan “telita” type cheese being sold at markets in Caracas city reveals deficient sanitary measures for its sale, and the presence of enterotoxins represents a potential health risk for consumers.

Palabras clave : artisan cheese; Staphylococcus aureus; enterotoxin; Venezuela; food transmitted diseases.

        · resumen en Español     · texto en Español     · Español ( pdf )