[Study of possibilities of accumulation of S. aureus enterotoxins during the production and storage of processed cheeses].

The conditions of survive of enterogenic staphylococci in models of production and storage of processed cheeses were studied. The possibilities of S.aureus propagation and accumulation of great doses of thermo-stable enterotoxin were observed in cheese mass before processing. It was established probability of detection of staphylococcus enterotoxins in processed cheeses, produced from the poor quality raw materials.