Isolation of Staphylococcus Aureus from a Popular Cheese in Yemen

Document Type : Original Article

Authors

1 Medical Microbiology Department, Faculty of Medicine & Health Sciences, Sana'a University, Yemen

2 Biology Department, Faculty of Education, Aden University, Yemen

3 Biology Department, Faculty of Science, Sana'a University, Yemen

Abstract

The chemical compassion of milk supports the growth of many microorganisms. Some of them may cause milk and its products to spoil, whereas other cause diseases in human and animals.
This study aimed at investigating the microbial profile of a homemade popular Taizi cheese using a standard microbiological procedure.
The results showed 158 isolates, where 49.37% were found to be yeasts and 50.63% were bacteria. Staphylococcus aureus was isolated at the rate of 8.86% with a statistical significance. It seems that hygienic measures are necessary to be employed in this popular cheese production.

Keywords

Journal of High Institute of Public Health
Volume 35, Issue 1
January 2005
Pages 181-186

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