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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/00216224:14110/16:00091501

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název periodika

Journal of Dairy Science

ISSN

0022-0302

e-ISSN

—

Svazek periodika

99

Číslo periodika v rámci svazku

11

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

6

Strana od-do

8638-8643

Kód UT WoS článku

000385610700015

EID výsledku v databázi Scopus

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