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 and Bohumíra JANŠTOVÁ

Basic information

Original name

Milk powder risk assessment with staphylococcus aureus toxigenic strains

Authors

BOGDANOVIČOVÁ, Kateřina (203 Czech Republic), Lenka NECIDOVÁ (203 Czech Republic), Danka HARUŠTIAKOVÁ (703 Slovakia, guarantor, belonging to the institution) and Bohumíra JANŠTOVÁ (203 Czech Republic)

Edition

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

Publisher

Elsevier Science Ltd

Other information

Language

English

Type of outcome

Stať ve sborníku

Field of Study

30308 Nutrition, Dietetics

Country of publisher

United Kingdom of Great Britain and Northern Ireland

Confidentiality degree

není předmětem státního či obchodního tajemství

Publication form

printed version "print"

Impact factor

Impact factor: 3.667

RIV identification code

RIV/00216224:14110/17:00096205

Organization unit

Faculty of Medicine

ISSN

DOI

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

UT WoS

000390636300002

Keywords in English

Staphylococcal enterotoxins; Powdered milk; ELFA

Abstract

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 and 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, p. 2-7. ISSN 0956-7135. Available from: 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 and 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, p.~2-7. ISSN~0956-7135. Available from: https://dx.doi.org/10.1016/j.foodcont.2016.07.007.

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