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%2F62157124%3A16270%2F17%3A43875533" target="_blank" >RIV/62157124:16270/17:43875533 - 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 101-102 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 102 and 105 cfu g-1 of toxigenic strains of S. aureus and then stored as reconstituted milk for 48 h at 4, 15, and 25 °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 °C, the production of staphylococcal enterotoxins (SEs) was detected as early as after 7 (SEB) or 8 (SEA) hours of storage; at 15 °C as early as after 48 h (SEA, SEB). With inoculation of low counts of S. aureus (complying with legislative requirements) only at 25 °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

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40301 - Veterinary science

Project

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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

Name of the periodical

Food Control

ISSN

0956-7135

e-ISSN

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Volume of the periodical

73

Issue of the periodical within the volume

SI

Country of publishing house

GB - UNITED KINGDOM

Number of pages

6

Pages from-to

2-7

UT code for WoS article

000390636300002

EID of the result in the Scopus database

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