title: Risk evaluation for staphylococcal food poisoning in processed milk produced with skim milk powder.
abstract: The growth of S. aureus and the production of staphylococcal enterotoxin A (SEA) in skim milk concentrates stored at inappropriate temperatures in a recovery milk tank (tank for excess concentrated skim milk) used in the manufacture of skimmed milk powder were investigated. Also, it was estimated if a possible outbreak of food poisoning would occur if the contaminated skimmed milk powder was used in the manufacture of processed milk. Skim milk concentrates with milk solid content of 15, 25, and 35% were inoculated with S. aureus at 1-2 log CFU/ml and incubated at 15, 25, or 35 degrees C for 0 to 24 h with or without shaking. Bacterial growth and the level of SEA production were measured. At 35 degrees C with shaking, there was a significant difference (p<0.05) in one way layout analysis of variance, and it was demonstrated that the growth of S. aureus and SEA production could be milk solid content-dependent. Shaking accelerated the growth of S. aureus and SEA production at 35 degrees C. Generally, skim milk powder is produced by mixing a set percentage of skim milk concentrates (recovery milk) from the recovery milk tank into raw milk. If recovery milk contaminated with S. aureus at levels of 1-2 log CFU/ml is kept at 15 to 35 degrees C due to a power failure, it was estimated that processed milk consumption of 670-1200 ml, 420-1500 ml and 18-83 ml would trigger the onset of food poisoning symptoms when skim milk concentrates (recovery milk) are stored at 25 degrees C for 24 h, 35 degrees C for 10 h, and 35 degrees C for 24 h, respectively, during the production of the skim milk powder. Based on these consumption levels, it was concluded that, if recovery milk cannot be refrigerated and is stored at room temperature (25 to 35 degrees C), it must be used within 8 h and preferably within 6 h.
authors.affiliation: Analytical Research Center, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 228-8583, Japan. t_soezim@morinagamilk.co.jp
authors.forename: T
authors.initials: T
authors.lastname: Soejima
authors.forename: E
authors.initials: E
authors.lastname: Nagao
authors.forename: Y
authors.initials: Y
authors.lastname: Yano
authors.forename: H
authors.initials: H
authors.lastname: Yamagata
authors.forename: H
authors.initials: H
authors.lastname: Kagi
authors.forename: K
authors.initials: K
authors.lastname: Shinagawa
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial; D004768:Enterotoxins / Q000032:analysis / Q000096:biosynthesis*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D006801:Humans; D008892:Milk / Q000382:microbiology*; D018570:Risk Assessment; D013202:Staphylococcal Food Poisoning / Q000453:epidemiology / Q000209:etiology / Q000382:microbiology*; D013211:Staphylococcus aureus / Q000254:growth & development* / Q000378:metabolism*; D013696:Temperature; D013997:Time Factors
chemical_list: D004768:Enterotoxins; C026066:enterotoxin A, Staphylococcal