Raw milk cheese as a potential infection source of pathogenic and toxigenic food born pathogens

Abstract The consumption of raw milk cheese has been growing worldwide with S. aureus and E. coli the leading agents in food poisoning. present work aims to evaluate microbiological quality cheeses commercialized Brazil, regarding microbiology safety enterotoxin gene presence. Forty-three samples from five different suppliers were analyzed. Counting identification aureus, Salmonella spp performed according BAM FDA. Further was by cydB invA gene. toxin genes (sea, seb, sec, see, ses, seh sei) LT, STa, Stb, stx1, stx2, eae, rmpA, wabG, mrkD, kfu, mcgA, fimH uge analysed. From 43 analyzed, 18 presented two isolates positive for tst gene, sec four sei Thirty-five seven. obtained. harbored sta stx2 genes. results revealed that sold can cause harm consumer's health highlights importance adoption good hygienic-sanitary practices consumers awareness.