Milk powder risk assessment with staphylococcus aureus
toxigenic strains

D 2017

Milk powder risk assessment with staphylococcus aureus toxigenic strains

BOGDANOVIČOVÁ, Kateřina, Lenka NECIDOVÁ, Danka HARUŠTIAKOVÁ a Bohumíra JANŠTOVÁ

Základní údaje

Originální název

Milk powder risk assessment with staphylococcus aureus toxigenic strains

Autoři

BOGDANOVIČOVÁ, Kateřina (203 Česká republika), Lenka NECIDOVÁ (203 Česká republika), Danka HARUŠTIAKOVÁ (703 Slovensko, garant, domácí) a Bohumíra JANŠTOVÁ (203 Česká republika)

Vydání

Oxford, 29th International Conference of the European-Federation-of-Food-Science-and-Technology (EFFoST), od s. 2-7, 6 s. 2017

Nakladatel

Elsevier Science Ltd

Další údaje

Jazyk

angličtina

Typ výsledku

Stať ve sborníku

Obor

30308 Nutrition, Dietetics

Stát vydavatele

Velká Británie a Severní Irsko

Utajení

není předmětem státního či obchodního tajemství

Forma vydání

tištěná verze "print"

Impakt faktor

Impact factor: 3.667

Kód RIV

RIV/00216224:14110/17:00096205

Organizační jednotka

Lékařská fakulta

ISSN

DOI

http://dx.doi.org/10.1016/j.foodcont.2016.07.007

UT WoS

000390636300002

Klíčová slova anglicky

Staphylococcal enterotoxins; Powdered milk; ELFA

Štítky

EL OK, podil

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 17. 5. 2018 15:57, Soňa Böhmová

Anotace

V originále

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 10(1)-10(2) 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 10(2) and 10(5) cfu g(-1) of toxigenic strains of S. aureus and then stored as reconstituted milk for 48 h at 4,15, and 25 degrees 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 degrees C, the production of staphylococcal enterotoxins (SEs) was detected as early as after 7 (SEB) or 8 (SEA) hours of storage; at 15 degrees C as early as after 48 h (SEA, SEB). With inoculation of low counts of S. aureus (complying with legislative requirements) only at 25 degrees 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. (C) 2016 Elsevier Ltd. All rights reserved.

Citovat

BOGDANOVIČOVÁ, Kateřina, Lenka NECIDOVÁ, Danka HARUŠTIAKOVÁ a Bohumíra JANŠTOVÁ. Milk powder risk assessment with staphylococcus aureus toxigenic strains. In Petros Taoukis, George John Nychas. 29th International Conference of the European-Federation-of-Food-Science-and-Technology (EFFoST). Oxford: Elsevier Science Ltd, 2017, s. 2-7. ISSN 0956-7135. Dostupné z: https://dx.doi.org/10.1016/j.foodcont.2016.07.007.

@inproceedings{1373493,
   author = {Bogdanovičová, Kateřina and Necidová, Lenka and Haruštiaková, Danka and Janštová, Bohumíra},
   address = {Oxford},
   booktitle = {29th International Conference of the European-Federation-of-Food-Science-and-Technology (EFFoST)},
   doi = {http://dx.doi.org/10.1016/j.foodcont.2016.07.007},
   editor = {Petros Taoukis, George John Nychas},
   keywords = {Staphylococcal enterotoxins; Powdered milk; ELFA},
   howpublished = {tištěná verze "print"},
   language = {eng},
   location = {Oxford},
   pages = {2-7},
   publisher = {Elsevier Science Ltd},
   title = {Milk powder risk assessment with staphylococcus aureus toxigenic strains},
   year = {2017}
}

TY  - JOUR
ID  - 1373493
AU  - Bogdanovičová, Kateřina - Necidová, Lenka - Haruštiaková, Danka - Janštová, Bohumíra
PY  - 2017
TI  - Milk powder risk assessment with staphylococcus aureus toxigenic strains
PB  - Elsevier Science Ltd
CY  - Oxford
KW  - Staphylococcal enterotoxins
KW  - Powdered milk
KW  - ELFA
N2  - 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 10(1)-10(2) 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 10(2) and 10(5) cfu g(-1) of toxigenic strains of S. aureus and then stored as reconstituted milk for 48 h at 4,15, and 25 degrees 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 degrees C, the production of staphylococcal enterotoxins (SEs) was detected as early as after 7 (SEB) or 8 (SEA) hours of storage; at 15 degrees C as early as after 48 h (SEA, SEB). With inoculation of low counts of S. aureus (complying with legislative requirements) only at 25 degrees 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. (C) 2016 Elsevier Ltd. All rights reserved.
ER  -

BOGDANOVIČOVÁ, Kateřina, Lenka NECIDOVÁ, Danka HARUŠTIAKOVÁ a Bohumíra JANŠTOVÁ. Milk powder risk assessment with staphylococcus aureus toxigenic strains. In Petros Taoukis, George John Nychas. \textit{29th International Conference of the European-Federation-of-Food-Science-and-Technology (EFFoST)}. Oxford: Elsevier Science Ltd, 2017, s.~2-7. ISSN~0956-7135. Dostupné z: https://dx.doi.org/10.1016/j.foodcont.2016.07.007.

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