Staphylococcus aureus in locally produced white cheese in Tirana market

Elvira Beli1*, Renis Maçi2, Sonila Çoçoli1, Halit Memoçi2

1 Agricultural University, Kamez, Albania
2 Food Safety and Veterinary Institute, Str. Aleksandër Moisiu nr. 82 Tirana

* Corresponding author e-mail:

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Cheese has nutritional value, its consumption is very common in Albania, but is also excellent medium for bacterial growth, source of bacterial infection, particularly when it is produced from raw poor quality or unpasteurized milk. Microbial safety of cheeses may be enhanced by usage good quality raw milk, pasteurized milk, following GMP in aim to prevent cross-contamination. The aim of this study was to evaluate the presence and amount of Staphylococcus aureus in white cheeses, as an Albanian traditional product. Totally 120 samples of white cheese, produced in small big plant at different Albanian district, by raw milk or pasteurized milk, were collected from Tirana market. All samples were tested by phosphatase test to determine whether raw milk or pasteurized milk it was used for cheese production. 53/120 samples (44%) resulted produced by pasteurized milk, 67/120 samples (56 %) resulted produced by raw milk. The S. aureus was isolated in Baird Parker agar, and submitted to coagulase and API-staph test. Out of 120 cheese samples, 47 showed contamination by S. aureus coagulase-positive corresponding to 39.16%, otherwise 58 out of 120, 48.33 % of cheeses samples being contaminated with coagulase-negative strain of S. aureus. The occurrence S. aureus coagulase-positive in cheeses produced by pasteurized milk and raw milk it was respectively 7/53 (13.2 %) and 40/67 (59.7%.) 10% of the samples had high levels 105– 106cfu/g of S. aureus coagulase-positive, suggested that white cheese, may represent a health risk for the consumers

Keywords: raw milk produced white cheese, pasteurized milk produced white cheese, Albania, Staphylococcus aureus coagulase-positive.

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