Investigation of The Presence of Staphylococcus aureus in Cream Cakes and Enterotoxigenic Properties of Isolates
Chapter from the book:
Karakurt,
P.
&
Fırat,
M.
(eds.)
2025.
Current Approaches in The Field of Health.
Synopsis
In this study, S.aureus was detected in 15 (15%) of 100 cream cake samples analyzed. S.aureus was isolated from the samples collected in July at a rate of 53.3% and from the samples collected in November at a rate of 46.6%. When the distribution of presence of S.aureus detected in the analyzed cream cake samples were determined, 3 (20%) chocolate, 8 (53.3%) fruit and 4 (26.7%) plain wet cake samples were determined.
In the genotypic analyzes of the isolates obtained from positive samples, sea 3 (20%), sec 4 (26.7%), sed 15 (100%), see 2 (13.3%) were detected, while seb was not detected from any isolates. The ratio of genes responsible for SE synthesis in S.aureus isolates detected in July was 45.83% (11/24) and 54.16% (13/24) in November. S. aureus isolates detected in July, the predominant gene sed (72.72%, 8/11) was followed by sec (27.27%, 3/11), while in November the predominant gene sed (53.84%, 7/13) was sea (23.07%, 3/13), see (15.38%, 2/13), and sec (7.69%, 1/13) are listed.
As a result; Since S.aureus is a microorganism can pose a risk to human health, it is very important to have a low initial microbial load of the raw material and to produce it with an appropriate technique for protection from intoxications. In addition, it was concluded that the protocols stipulated by HACCP should be implemented, as well as controlling the effectiveness of product storage, transportation, service phase and sanitation programs.
