Growth characterisation of Staphylococcus aureus in milk: a quantitative approach
Staphylococcus aureus is a pathogenic bacterium that induces several of human illnesses. The staphylococcal enterotoxin (SE) production as the results of previous growth of toxigenic strains is the most crucial problem which may lead to the staphylococcal food poisoning outbreaks in humans. That is...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2009-12-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200906-0006_growth-characterisation-of-staphylococcus-aureus-in-milk-a-quantitative-approach.php |
| _version_ | 1797899843336667136 |
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| author | Alžbeta Medveďová Ľubomír Valík Zuzana Sirotná Denisa Liptáková |
| author_facet | Alžbeta Medveďová Ľubomír Valík Zuzana Sirotná Denisa Liptáková |
| author_sort | Alžbeta Medveďová |
| collection | DOAJ |
| description | Staphylococcus aureus is a pathogenic bacterium that induces several of human illnesses. The staphylococcal enterotoxin (SE) production as the results of previous growth of toxigenic strains is the most crucial problem which may lead to the staphylococcal food poisoning outbreaks in humans. That is why the growth of three strains of Staphylococcus aureus was characterised in milk and modelled in dependence of temperature. For the lag phase duration of S. aureus 2064, the Davey model was used with the following result: ln(1/lag) = 1.973 - 87.92/T + 285.09/T2 (R2 = 0.962). The dependence of the growth rate on incubation temperature was modelled by the Ratkowsky square root model and Gibson in sub-optimal and whole temperature range, respectively. The validation of both models showed high significance of the growth rate data fitting. The optimal temperature of Topt = 38.5°C was resulted from Gibson model for the S. aureus 2064 growth in milk. For practical purpose, the time necessary for the increase of S. aureus by 3 log counts was also calculated within the growth temperature range. These data may provide useful information e.g. for the producers using raw milk in their artisanal cheese practice as the specific strains were used in this study. |
| first_indexed | 2024-04-10T08:35:16Z |
| format | Article |
| id | doaj.art-cc32e7b77df14974ada11bb25f888e9e |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:35:16Z |
| publishDate | 2009-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-cc32e7b77df14974ada11bb25f888e9e2023-02-23T03:27:31ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172009-12-0127643345310.17221/24/2009-CJFScjf-200906-0006Growth characterisation of Staphylococcus aureus in milk: a quantitative approachAlžbeta Medveďová0Ľubomír Valík1Zuzana Sirotná2Denisa Liptáková3Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak RepublicDepartment of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak RepublicPublic Health Authority of Slovak Republic, Bratislava, Slovak RepublicDepartment of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak RepublicStaphylococcus aureus is a pathogenic bacterium that induces several of human illnesses. The staphylococcal enterotoxin (SE) production as the results of previous growth of toxigenic strains is the most crucial problem which may lead to the staphylococcal food poisoning outbreaks in humans. That is why the growth of three strains of Staphylococcus aureus was characterised in milk and modelled in dependence of temperature. For the lag phase duration of S. aureus 2064, the Davey model was used with the following result: ln(1/lag) = 1.973 - 87.92/T + 285.09/T2 (R2 = 0.962). The dependence of the growth rate on incubation temperature was modelled by the Ratkowsky square root model and Gibson in sub-optimal and whole temperature range, respectively. The validation of both models showed high significance of the growth rate data fitting. The optimal temperature of Topt = 38.5°C was resulted from Gibson model for the S. aureus 2064 growth in milk. For practical purpose, the time necessary for the increase of S. aureus by 3 log counts was also calculated within the growth temperature range. These data may provide useful information e.g. for the producers using raw milk in their artisanal cheese practice as the specific strains were used in this study.https://cjfs.agriculturejournals.cz/artkey/cjf-200906-0006_growth-characterisation-of-staphylococcus-aureus-in-milk-a-quantitative-approach.phpstaphylococcus aureus; predictive microbiologygrowth parameters |
| spellingShingle | Alžbeta Medveďová Ľubomír Valík Zuzana Sirotná Denisa Liptáková Growth characterisation of Staphylococcus aureus in milk: a quantitative approach Czech Journal of Food Sciences staphylococcus aureus; predictive microbiology growth parameters |
| title | Growth characterisation of Staphylococcus aureus in milk: a quantitative approach |
| title_full | Growth characterisation of Staphylococcus aureus in milk: a quantitative approach |
| title_fullStr | Growth characterisation of Staphylococcus aureus in milk: a quantitative approach |
| title_full_unstemmed | Growth characterisation of Staphylococcus aureus in milk: a quantitative approach |
| title_short | Growth characterisation of Staphylococcus aureus in milk: a quantitative approach |
| title_sort | growth characterisation of staphylococcus aureus in milk a quantitative approach |
| topic | staphylococcus aureus; predictive microbiology growth parameters |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200906-0006_growth-characterisation-of-staphylococcus-aureus-in-milk-a-quantitative-approach.php |
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