Abstract
Staphylococcus aureus is a common pathogen contaminating milk-related environments where it is able to produce thermostable enterotoxins that can cause gastrointestinal diseases. The aim of this study was to investigate production of enterotoxin C (SEC) in milk. SEC production decreased significantly (P < 0.0001) in milk compared with production in a laboratory media. Different types of milk varying in fat content or heat treatment (powdered, pasteurised and ultrahigh temperature treated milk) did not influence SEC production. Minor variances were observed when milk of different origins was used (cows', goats' and ewes' milk). Sub-optimal growth temperature reduced SEC production. At 10 °C the production was almost ceased. Overall, SEC production in milk environments was very low. Under common storage conditions (25 and 10 °C), none of the fourteen tested strains were able to produce amounts of SEC that would be sufficient to cause food poisoning.
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