Monitoring the presence of Staphylococcus coagulaso positive in Sharri cheese during the traditional ripening

Sharri cheese is a farming traditional product of Sharra region. Sharri cheese is prepared from sheep milk. While the chemical and physical aspect of this type of cheese is already completed the aspect of safety is much less studied. The safety of Sharra cheese may be compromised because it is produced from unpasteurized sheep's milk. Staphylococcal food poisoning is one of the most common food-borne diseases worldwide resulting from the ingestion of Staphylococcal enterotoxins preformed in food by enterotoxigenic strains of coagulase positive Staphylococci, mainly S. aureus. Staphylococcus coagulase positive is considered one of the most problematic bacteria presented in sheep milk. If it is presented in milk in a certain level has the ability to produce Staphylococcal enterotoxins (SE). The milk contaminated with these enterotoxina can cause foodborne intoxication, in consummators. Taking in consideration the lack of this information in my country is considered of great value the conclusion released from this study. The study was performed on cheese and not on the raw milk. The test for the thermostable thermonuclease (TNase) was conducted to detect the potential presence of thermostable thermonucleases (TNase). The data performed that Staphylococcus coagulase positive was not presented in cheese. Although the results and conclusions achieved from this study are of great importance not only for this scientific research but also for public health. Taken together, this study should lead to better control and a subsequent reduction of Staphylococcal food poisoning outbreaks.