Cheese has an outstanding nutritional quality, but is also an efficient vehicle for transmission of diseases to humans and is an excellent medium for bacterial growth and an important source of bacterial infection when consumed without pasteurization. S. aureus is an important pathogen due to a combination of toxin-mediated virulence, invasiveness, and antibiotic resistance. Milk products are a good substrate for S. aureus growth and enterotoxin production. The aim of this study was to determination of Contamination rate of Iranian Traditional Kuzehei cheese to Staphylococcus aureus by Culture and PCR Method in Tabriz city. A total of 100 cheese samples were collected and collected samples were cultured on selective media and identification of the isolated colonies identified by PCR method. In this study 10% of Iranian Traditional Kuzehei cheeses contaminated to Coagulase Positive Staphylococcus aureus were detected. It can be concluded that raw milk is contaminated by this pathogen in this area as well as in other countries and might constitute a risk for S. aureus enterotoxin food poisoning
