About: Staphylococcal enterotoxin production in model samples of milk and fresh cheese

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Goats' milk, ewes' milk, cows' milk and fresh cheese made from different milk types was inoculated with a Staphylococcus aureus strain. Growth of Staph. aureus was quantified by plate method on Baird-Parker agar and staphylococcal enterotoxin C production was determined by enzyme-linked immunofluorescent assay (ELFA) using an automated miniVIDAS instrument (BioMérieux, Marcy l'Étoile, France). The influence of inappropriate storage conditions (15 °C, 22 °C) and milk type on growth of Staph. aureus in dairy products were evaluated. Results of the model experiments linked the dependence of Staph. aureus multiplication and subsequent production of staphylococcal enterotoxins to the storage temperature and type of milk. In fresh cheese and in raw milk stored at 15 °C, no enterotoxin production was detected during the entire storage period. It is noteworthy that, in raw milk and fresh cheese, Staph. aureus growth and production of enterotoxins can be suppressed by competitive microflora. With the other samples, enterotoxin was detected within the first 24 h or 48 h of storage. Results of our study underscore the importance of cold chain maintenance from production through the retail sale to ensure safety of dairy products. Goats' milk, ewes' milk, cows' milk and fresh cheese made from different milk types was inoculated with a Staphylococcus aureus strain. Growth of Staph. aureus was quantified by plate method on Baird-Parker agar and staphylococcal enterotoxin C production was determined by enzyme-linked immunofluorescent assay (ELFA) using an automated miniVIDAS instrument (BioMérieux, Marcy l'Étoile, France). The influence of inappropriate storage conditions (15 °C, 22 °C) and milk type on growth of Staph. aureus in dairy products were evaluated. Results of the model experiments linked the dependence of Staph. aureus multiplication and subsequent production of staphylococcal enterotoxins to the storage temperature and type of milk. In fresh cheese and in raw milk stored at 15 °C, no enterotoxin production was detected during the entire storage period. It is noteworthy that, in raw milk and fresh cheese, Staph. aureus growth and production of enterotoxins can be suppressed by competitive microflora. With the other samples, enterotoxin was detected within the first 24 h or 48 h of storage. Results of our study underscore the importance of cold chain maintenance from production through the retail sale to ensure safety of dairy products. (en)
Title	Staphylococcal enterotoxin production in model samples of milk and fresh cheese Staphylococcal enterotoxin production in model samples of milk and fresh cheese (en)
skos:prefLabel	Staphylococcal enterotoxin production in model samples of milk and fresh cheese Staphylococcal enterotoxin production in model samples of milk and fresh cheese (en)
skos:notation	RIV/62157124:16270/14:43872913!RIV15-MSM-16270___
http://linked.open...avai/riv/aktivita	S
http://linked.open...avai/riv/aktivity	S
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Janštová, Bohumíra Necidová, Lenka Janštová, Bohdana Skočková, Alena
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Veterinární a farmaceutická univerzita Brno / Fakulta veterinární hygieny a ekologie
http://linked.open...dnocenehoVysledku	47212
http://linked.open...ai/riv/idVysledku	RIV/62157124:16270/14:43872913
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	fresh cheese; pasteurized milk; raw milk; Staphylococcus aureus (en)
http://linked.open.../riv/klicoveSlovo	fresh cheese Staphylococcus aureus raw milk pasteurized milk
http://linked.open...odStatuVydavatele	SK - Slovenská republika
http://linked.open...ontrolniKodProRIV	[1990605852E9]
http://linked.open...i/riv/nazevZdroje	Journal of Food and Nutrition Research
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2014
http://linked.open...v/svazekPeriodika	53
http://linked.open...iv/tvurceVysledku	Janštová, Bohumíra Necidová, Lenka Janštová, Bohdana Skočková, Alena
http://linked.open...ain/vavai/riv/wos	000347503600010
issn	1336-8672
number of pages	4 (xsd:int)
http://localhost/t...ganizacniJednotka	16270

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