Staphylococcus aureus is the best-known species of coagulase-positive staphylococci belonging to the genus Staphylococcus. Staphylococcus aureus is one of the most important opportunistic pathogens that can reproduce and infect a wide range of animals, including humans and food-supplied animals. This microorganism is also one of the most common zoonotic agents involved in foodborne illness.
.jpg "Microbiological Tests - Counting of Coagulase Positive Staphylococci (Staphylococcus Aureus)")
Staphylococcal food poisoning is recognized as the most common type of foodborne poisoning worldwide. These bacteria enter the food chain during the farming process, as well as during the processing, transportation and storage of animal food products, including meat and milk. In particular, food handlers' bodies or gloves are often contaminated with staphylococcus aureus. The strains that cause foodborne illness attributed to milk are usually bovine intramammary infections. In fact, foodborne illness outbreaks are due to ingestion of staphylococcal enterotoxins produced in milk by staphylococcus aureus. These bacteria are water soluble, heat stable and do not disappear completely at low pH. They retain their biological activity even after heat treatment (pasteurization) and digestion.
In our organization, testing, analysis, measurement, and evaluation studies are carried out in compliance with national and international standards and current legal regulations, ensuring reliable and unbiased results. Among the numerous tests conducted within this scope are microbiological tests – including the counting of coagulase-positive staphylococci (Staphylococcus aureus).
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