Effect of Scalding Temperature on Growth of Staphylococcus aureus and Formation of Staphylococcal Enterotoxin during the Production of Alpine Cheese in a Laboratory Cheesemaking Model.

Abstract: To reduce the number of cheese with potential Staphylococcus aureus contamination reaching consumers, European legislation has stipulated that all cheese must be tested for coagulase-positive staphylococci (CPS) at the point in production when numbers are expected to be highest. When CPS counts exceed 105 CFU/mL, staphylococcal enterotoxin (SE) tests must be conducted. When SE tests are positive, the cheese must be destroyed.