Mleko i produkty mleczne jako potencjalne źródło enterotoksyn gronkowcowych

• Autorzy: Wiśniewski Patryk , Chajęcka-Wierzchowska Wioleta

Identyfikatory

DOI

10.15199/65.2020.10.4

Warianty tytułu

EN

Milk and dairy products as a potential source of staphylococcal enterotoxins

• Języki publikacji: PL

Abstrakty

PL

Liczne doniesienia naukowe i epidemiologiczne wskazują na poważny problem dotyczący obecności Staphylococcus sp. w surowym mleku oraz w jego przetworach. Enterotoksyny gronkowcowe SEs (ang. Staphylococcal enterotoxins) charakteryzują się wysoką termostabilnością, dlatego też pozostają w produktach mlecznych nawet po zastosowaniu cieplnych metod ich utrwalania. Zrozumienie toksykologii enterotoksyn gronkowcowych niewątpliwie przyczynia się do poprawy bezpieczeństwa produktów mlecznych. Aby uzyskać jak najlepszą poprawę, konieczne jest prowadzenie dalszych badań nad opracowaniem odpowiednich sposobów ograniczenia zanieczyszczenia.

EN

Numerous scientific and epidemiologicalreports indicate a serious problem concerning the presence of Staphylococcus sp. in raw milk and dairy products. The staphylococcal enterotoxins (SEs) are characterized by high thermostability, therefore they remain in dairy products even after applying thermal methods of their preservation. Understanding the toxicology of staphylococcal enterotoxins undoubtedly contributes to improving the safety of dairy products. In order to achieve the best possible improvement, it is necessary to conduct further research on development of appropriate methods to reduce contamination.

Słowa kluczowe

PL

gronkowce koagulazo-ujemne; enterotoksyny gronkowcowe; mleko; produkty mleczne

EN

coagulase-negative staphylococci; staphylococcal enterotoxins; milk; dairy products

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2020
• Tom: T. 74, nr 10
• Strony: 24--27
• Opis fizyczny: Bibliogr. 56 poz.

Twórcy

autor

Wiśniewski Patryk

• Naukowe Koło Mikrobiologii, Katedra Mikrobiologii Przemysłowej i Żywności

autor

Chajęcka-Wierzchowska Wioleta

• Katedra Mikrobiologii Przemysłowej i Żywności, Wydział Nauki o Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie

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Uwagi

Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2020).