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@article{1359151,
author = {Necidova, Lenka and Bogdanovicova, Katerina and Haruštiaková, Danka and Bartova, Katerina},
article_location = {New York},
article_number = {11},
doi = {http://dx.doi.org/10.3168/jds.2016-11252},
keywords = {heat-resistant staphylococcal enterotoxin; Staphylococcus aureus; pasteurization; inactivation},
language = {eng},
issn = {0022-0302},
journal = {Journal of Dairy Science},
title = {Short communication: Pasteurization as a means of inactivating staphylococcal enterotoxins A, B, and C in milk},
volume = {99},
year = {2016}
}
TY - JOUR
ID - 1359151
AU - Necidova, Lenka - Bogdanovicova, Katerina - Haruštiaková, Danka - Bartova, Katerina
PY - 2016
TI - Short communication: Pasteurization as a means of inactivating staphylococcal enterotoxins A, B, and C in milk
JF - Journal of Dairy Science
VL - 99
IS - 11
SP - 8638-8643
EP - 8638-8643
PB - Elsevier Science Inc.
SN - 00220302
KW - heat-resistant staphylococcal enterotoxin
KW - Staphylococcus aureus
KW - pasteurization
KW - inactivation
N2 - 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 (bioMérieux, Marcy l’Étoile, 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.
ER -
NECIDOVA, Lenka, Katerina BOGDANOVICOVA, Danka HARUŠTIAKOVÁ a Katerina BARTOVA. Short communication: Pasteurization as a means of inactivating staphylococcal enterotoxins A, B, and C in milk. \textit{Journal of Dairy Science}. New York: Elsevier Science Inc., 2016, roč.~99, č.~11, s.~8638-8643. ISSN~0022-0302. Dostupné z: https://dx.doi.org/10.3168/jds.2016-11252.
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