Short communication: Pasteurization as a means of inactivating staphylococcal enterotoxins A, B, and C in milk

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F16%3A43874324" target="_blank" >RIV/62157124:16270/16:43874324 - isvavai.cz</a>

Alternative codes found

RIV/00216224:14110/16:00091501

Result on the web

<a href="http://dx.doi.org/10.3168/jds.2016-11252" target="_blank" >http://dx.doi.org/10.3168/jds.2016-11252</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3168/jds.2016-11252" target="_blank" >10.3168/jds.2016-11252</a>

Result language

angličtina

Original language name

Short communication: Pasteurization as a means of inactivating staphylococcal enterotoxins A, B, and C in milk

Original language description

Our aim was to assess the effect of pasteurization temperature on inactivation of staphylococcal enterotoxins (SE). Milk samples were inoculated with log 4.38 to 5.18 cfu/mL of 40 different Staphylococcus aureus strains having the ability to produce types A, B, or C SE and incubated at 37 degrees C for 24 h to develop SE. This incubation was followed by heat treatment for 15 s at 72, 85, and 92 degrees C. Samples were analyzed for Staph. aureus count by plate method and, specifically, for SE presence. An enzyme-linked immunofluorescent assay on a MiniVIDAS analyzer (bioMerieux, Marcy l'Etoile, France) was used to detect SE, which were determined semiquantitatively based on test values. The Staph. aureus count in milk before pasteurization did not affect the amount of SE. Before pasteurization, SEB was detected in the lowest amount compared with other SE types. Staphylococcal enterotoxins were markedly reduced with pasteurization and inactivated at pasteurization temperatures to an extent depending on the amount in the sample before pasteurization. After pasteurization at 72 degrees C, SE were detected in 87.5% of samples (35/40), after pasteurization at 85 degrees C in 52.5% of samples (21/40), and after pasteurization at 92 degrees C in 45.0% of samples (18/40). We determined that SE may still persist in milk even when Staph. aureus bacteria are inactivated through pasteurization. Although pasteurization may partially inactivate SE in milk, a key measure in the prevention of staphylococcal enterotoxicosis linked to pasteurized milk consumption is to avoid any cold chain disruption during milk production and processing.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2016

Confidentiality

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

Name of the periodical

Journal of Dairy Science

ISSN

0022-0302

e-ISSN

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Volume of the periodical

99

Issue of the periodical within the volume

11

Country of publishing house

US - UNITED STATES

Number of pages

6

Pages from-to

8638-8643

UT code for WoS article

000385610700015

EID of the result in the Scopus database

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