TEMPO STA is based on traditional most probable number technique and is a test for use with the TEMPO system for an automated enumeration of coagulase-positive staphylococci in 24 h in food products. In this study, TEMPO STA was compared with Baird-Parker (BP) agar which is the most cited medium in reference methods for the enumeration of coagulase-positive staphylococci in cheese. A method comparisons study was conducted both artificially and naturally contaminated cheese samples. Pearson correlation coefficients were determined as 0.875 and 0.897 between the two methods for naturally and artificially contaminated samples, respectively. In general, absolute differences did not exceed one log between results obtained by the two methods. According to intra-laboratory reproducibility standard deviation of two methods, TEMPO STA was more precise than BP agar. The results of this study showed that TEMPO STA is an efficient alternative method for the enumeration of coagulase-positive staphylococci in cheese.Keywords: coagulase-positive staphylococci, TEMPO STA, Baird-Parker agar, method comparison, cheese *To whom correspondence should be addressed. E-mail: torlakemrah@yahoo.com
IntroductionSeveral mass outbreaks of food-borne diseases especially related to dairy products showed that food-borne disease outbreaks have become an important risk for public health (Greig and Ravel 2009;Tauxe et al., 2010). The burden of foodborne diseases on the economy is also substantial (Scharff et al., 2009). In spite of the increase in the number of food companies that implemented the HACCP system, the incidence of food-borne diseases in many development countries is increasing especially due to the increase in production and distribution capabilities of the food industry (WHO, 2003).Staphylococcal food poisoning is one of the most common food-borne diseases throughout the world resulting from the consumption of foods containing sufficient amounts of preformed staphylococcal enterotoxins by enterotoxigenic strains of coagulase-positive staphylococci (CPS). It is mainly concerned with Staphylococcus aureus, but also with S. intermedius and certain strains of S. hyicus (Balaban and Rasooly, 2000;Le Loir et al., 2003;Argudin et al., 2010). For S. aureus strains, there is a high correlation (93% to 100%) between coagulase production and the production of enterotoxins (Martin and Myers, 1994).Although the Baird-Parker (BP) agar was first introduced in 1962 by Baird-Parker (Baird-Parker, 1962), this medium is still widely used by food microbiology laboratories, especially official laboratories, for enumeration of CPS. First part of the current ISO standard (ISO, 1999) describes the use of BP agar for enumeration of CPS in foods with the plate count technique. A further confirmation step is necessary to detect coagulase activity in BP agar method. The selectivity of the BP agar is due to lithium chloride and potassium tellurite solution, suppressing growth of organisms other than staphylococci. The differentiation of CPS is performed by pot...