Detection of staphylococcal enterotoxin in ice-creams which is saled in Adana and identification of staphyloccoccus aureus

In this study, Staphylococcus aureus (S.aureus) isolation and enterotoxin existances are investigated through 78 ice-cream samples which are supplied with different manufacturers in Adana.Classical method and TEMPO test procedure is used for S.aureus isolation and identification VIDAS procedure is used for enterotoxin determination.S.aureus is determined in 13 samples (%16.7) using classical method and in 19 samples (%24.4) using TEMPO test S.aureus determined in 59 samples is good enough the limits clarified in Turkish Food Codecs declaration (2009/6) and found not risky for the public health.In 4 samples minmum 8.7x102 kob/g and maximum 7.4x104 kob/g S.aureus are determined. These samples are found to be risky for the public health.In 27th and 28th samples, S.aureus could not be isolated, but enterotoxin is determined with VIDAS method. This result that food products can have enterotoxin and can make food intoxication without carrying live bacteria. 6 samples out of 78 samples (%7.69) of ice-cream produced using different Technologies in Adana, are determined to be risky for the public health.As a result, using modern production technologies in the ice-cream companies, education of personnel?s hygiene and sanitation subjects, and controlling microbiologically of production companies with appropriate intervals of time, by the foodstuff control laboratories, and applying the legal procedure in the inappropriate conditions, have big importance.