In food microbiology analyses, when Staphylacoccus is mentioned, Staphylacoccus aureus comes to mind . Staphylococci are pathogens that threaten human health. They usually settle on the skin and mucous membranes of the mouth and nose, the skin of the hands and feet, the follicles of hair such as in the hair and mustache, and the ear canal. They cause serious problems when the body's resistance is weakened, when the number of bacteria in the body increases, or when enterotoxins are produced.
Staphylococci, primarily S. aureus , contaminate cooked and protein-rich foods, producing enterotoxins that cause widespread food poisoning globally. Staphylococcal food poisoning can occur from consuming food containing at least 100 ng of enterotoxin per 100 grams.
Individuals working in the food industry, in particular, may find S. aureus bacteria in their noses or on their hands. This can lead to potential food poisoning incidents due to a lack of attention to hygiene and health among those working in the food production process.
In food products, S. aureus is tested, and the results provide insights into production, operational hygiene, personnel hygiene, and the working environment.
Relevant standards;
Analysis of "Counting Coagulase Positive Staphylococci (Staphylococcus aureus and other species)" in our laboratories with international accreditation; We do it in food, feed and environmental samples.
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