Staphylococcal enterotoxin production in model samples of milk and fresh cheese

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F14%3A43872913" target="_blank" >RIV/62157124:16270/14:43872913 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Staphylococcal enterotoxin production in model samples of milk and fresh cheese
Original language description
Goats' milk, ewes' milk, cows' milk and fresh cheese made from different milk types was inoculated with a Staphylococcus aureus strain. Growth of Staph. aureus was quantified by plate method on Baird-Parker agar and staphylococcal enterotoxin C production was determined by enzyme-linked immunofluorescent assay (ELFA) using an automated miniVIDAS instrument (BioMérieux, Marcy l'Étoile, France). The influence of inappropriate storage conditions (15 °C, 22 °C) and milk type on growth of Staph. aureus in dairy products were evaluated. Results of the model experiments linked the dependence of Staph. aureus multiplication and subsequent production of staphylococcal enterotoxins to the storage temperature and type of milk. In fresh cheese and in raw milk stored at 15 °C, no enterotoxin production was detected during the entire storage period. It is noteworthy that, in raw milk and fresh cheese, Staph. aureus growth and production of enterotoxins can be suppressed by competitive microflora. Wi
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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