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  • 标题:Staphylococcus aureus
  • 本地全文:下载
  • 作者:Necidová L. ; Šťástková Z. ; Pospíšilová M.
  • 期刊名称:Czech Journal of Food Sciences
  • 印刷版ISSN:1212-1800
  • 电子版ISSN:1805-9317
  • 出版年度:2009
  • 卷号:27
  • 期号:2
  • 页码:127-133
  • DOI:10.17221/131/2008-CJFS
  • 出版社:Czech Academy of Agricultural Sciences
  • 摘要:The aim of this study was to monitor S. aureus growth and toxin production in soft cheese during the technological processing. In model experiments, raw milk was inoculated separately with five S. aureus strains isolated from milk and milk products. All the strains were producers of staphylococcal enterotoxins (SEs) of types A, B, or C. SEs were detected by the enzyme-linked fluorescence assay (ELFA) performed in the MiniVIDAS device. This study has shown that the amount of SEs varied with the tested strains and stages of the technological process. SEs were detected in soft cheese made from pasteurised milk inoculated with 2.9 × 105 CFU/g of S. aureus . The prevention of S. aureus contamination and multiplication during the cheese making process is a prerequisite for the production of safe soft cheese. The most important enterotoxin dose build-up factor can be overcome by strict compliance with the cooling requirements during the manufacture, distribution and storage of the product.
  • 关键词:dairy products; enterotoxin; bacteria; soft cheese processing; growth curve download PDF Impact factor (Web of Science – Thomson Reuters) 2017: 0.868 5-Year Impact Factor: 1.107
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