Short communication: Pasteurization as a means of inactivating staphylococcal enterotoxins A, B, and C in milk
| Autor: | Katerina Bartova, Danka Haruštiaková, Lenka Necidová, Katerina Bogdanovicova |
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| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Staphylococcus aureus Hot Temperature Staphylococcal Enterotoxins 030106 microbiology Pasteurization Food Contamination medicine.disease_cause complex mixtures Microbiology law.invention 03 medical and health sciences Enterotoxins law parasitic diseases Genetics Medicine Animals Food science Incubation Plate method biology business.industry bacterial infections and mycoses biology.organism_classification Milk production humanities 030104 developmental biology Milk Food Microbiology Animal Science and Zoology business Bacteria Food Analysis Food Science |
| Zdroj: | Journal of dairy science. 99(11) |
| ISSN: | 1525-3198 |
| Popis: | 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°C for 24 h to develop SE. This incubation was followed by heat treatment for 15 s at 72, 85, and 92°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°C, SE were detected in 87.5% of samples (35/40), after pasteurization at 85°C in 52.5% of samples (21/40), and after pasteurization at 92°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. |
| Databáze: | OpenAIRE |
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