Staphylococcal Food Poisoning From Cheese Products: A Narrative Review of Public Health Implications and Preventive Strategies

Staphylococcal food poisoning is a leading foodborne illness caused by the ingestion of enterotoxins produced by Staphylococcus aureus. A comprehensive literature search was conducted across PubMed, Scopus, and Google Scholar databases for peer-reviewed studies and official reports published between 2000 and 2026, focusing on staphylococcal enterotoxins in cheese. This review examines the epidemiology, risk factors, and microbiological aspects of S. aureus in cheese, emphasizing outbreaks, contamination sources, and critical points in production and storage. Inadequate milk pasteurization, starter culture failure, poor handling practices, and temperature abuse are key contributors to contamination. Surveillance data indicate a rising incidence of staphylococcal food poisoning cases linked to raw milk cheeses. Effective prevention strategies include stringent hygiene protocols across the dairy supply chain by food business operators, enhanced food safety regulations by competent authorities, and consumer training on proper cheese handling and storage to protect public health.