Fifty‐four samples of raw milk for cheesemaking were tested for the presence of Staphylococcus aureus. Multiplex polymerase chain reactions were performed to identify presumptive isolates and the presence of enterotoxin‐coding genes sea‐see. The strains were tested for antibiotic resistance. Eighty strains were identified as S. aureus and 31 of these carried one or more enterotoxin genes (sea‐see). Resistance to eritromycin, penicillin and ampicillin was widespread among isolates. Staphylococcus aureus in raw milk for cheesemaking may constitute a risk with respect to staphylococcal food poisoning from raw milk products.
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Bartolomeoli et al. (2009) studied this question.
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