Document azBBrE2b7xRGee0y1544RjqR

A 7V, rI if/l s 123812b Factort Influencing the production of staphylococ cal enterofokm A in milk. Tatini. S. R~: Tezeski. t. \ - olwn, ]. u., Jr.; dtsttian, si. P. (Dep. Food Sci. Ind., Univ. Minne sota, St. Paul, Minn.). J. Dairy Sci. 1971, 54(3), 312-20 (Eng). The influences of the initial bacterial count and heat treatment of raw whole milk and the initial pH of sterile recon stituted nonfat dry milk on growth and entertoxln A production by Staphylococcus aureus were evaluated. In milk relatively free from competing microorganisms, an 5. aureus population of 2 to 3 million per milliliter was assocd. with detectable enterotoxin A. It was detected after 4 to 6 hr in low-count raw milk or sterile reconstituted nonfat dry milk inoculated initially with 10J to 10s 5. aureus/ml. Though S. aureus reached 2 to 3 X 10*/ml in com. raw milks, no enterotoxin A was detected. Growth inhibition of 5. aureus in raw milks may or may not always result in simultaneous inhibition of enterotoxin A production. Good growth and detectable enterotoxin A resulted in heat treated raw milk (pasteurized or heated at C5.6 for 10 sec). Enterotoxin A was produced in sterile reconstituted nonfat dry milk at initial pH's of 4.5 to 0.5 (adjusted with HC1). At pH 4.5 lactic acid was bactericidal to S. aureus. "' DSW 379438 STLCOPCB4100210