期刊
INTERNATIONAL DAIRY JOURNAL
卷 39, 期 1, 页码 41-46出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2014.05.001
关键词
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资金
- Irish Government under the Food Institutional Research Measure Irish Microbial Risk Assessment Network [06TNIUCD3]
- EU [036272]
The effect of different combinations of temperature and pH on production of enterotoxin C (SEC) by Staphylococcus aureus was studied. Batch cultures of 10% sterile reconstituted skim milk were inoculated with about log 4.5 cfu mL(-1) S. aureus and grown for up to 66 h. A full factorial experiment of 4 temperatures and 4 pH values was undertaken. Cultures were also grown at fixed temperatures and uncontrolled pH, and in pasteurised and unpasteurised milk. The optimum controlled conditions for SEC production were 37 degrees C/pH6.5. At temperatures of 25, 30, 37 and 40 degrees C with uncontrolled pH, a lower concentration of SEC was produced compared with the controlled pH conditions. In pasteurised and unpasteurised milk, no SEC production occurred at temperatures up to 30 degrees C after 72 h. These studies contribute to risk assessment with regard to SEC production in milk and in cheese made from unpasteurised milk. (C) 2014 Elsevier Ltd. All rights reserved.
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