Milk powder risk assessment with staphylococcus aureus toxigenic strains

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14110%2F17%3A00096205" target="_blank" >RIV/00216224:14110/17:00096205 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1016/j.foodcont.2016.07.007" target="_blank" >http://dx.doi.org/10.1016/j.foodcont.2016.07.007</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodcont.2016.07.007" target="_blank" >10.1016/j.foodcont.2016.07.007</a>

Result language

angličtina

Original language name

Milk powder risk assessment with staphylococcus aureus toxigenic strains

Original language description

Staphylococcus aureus is the causative agent of staphylococcal enterotoxicosis foodborne illnesS. Milk powder and whey powder are at risk of contamination by coagulase-positive staphylococci, which reflects the requirement for microbiological examination of foods listed in Regulation (EC) 2073/2005, as amended. Microbiological criteria for coagulase-positive staphylococci are up to 10(1)-10(2) cfu g(-1). This study evaluates the possibility of survival and growth of S. aureus in milk powder after its reconstitution. Powdered milk was inoculated with 10(2) and 10(5) cfu g(-1) of toxigenic strains of S. aureus and then stored as reconstituted milk for 48 h at 4,15, and 25 degrees C. Staphylococcal growth and production of staphylococcal enterotoxins A, B, and C (SEA, SEB, and SEC) was regularly detected during the 48 h storage period. With inoculation of S. aureus high counts at 25 degrees C, the production of staphylococcal enterotoxins (SEs) was detected as early as after 7 (SEB) or 8 (SEA) hours of storage; at 15 degrees C as early as after 48 h (SEA, SEB). With inoculation of low counts of S. aureus (complying with legislative requirements) only at 25 degrees C, SEs production was detected after 24 (SEA, SEB) or 48 (SEA, SEB, SEC) hours. Model experiments evaluated SEs consumer risk resulting from extended storage of reconstituted milk at improper temperatures. (C) 2016 Elsevier Ltd. All rights reserved.

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

—

OECD FORD branch

30308 - Nutrition, Dietetics

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

29th International Conference of the European-Federation-of-Food-Science-and-Technology (EFFoST)

ISBN

—

ISSN

0956-7135

e-ISSN

—

Number of pages

6

Pages from-to

2-7

Publisher name

Elsevier Science Ltd

Place of publication

Oxford

Event location

Athens

Event date

Jan 1, 2015

Type of event by nationality

EUR - Evropská akce

UT code for WoS article

000390636300002