우유의 저장 온도가 황색포도상구균의 성장과 독소 생성에 미치는 영향

Effect of Storage Temperature on Growth and Toxin Production of Staphylococcus aureus in Milk

  • 김기환 (농촌진흥청 국립축산과학원) ;
  • 박범영 (농촌진흥청 국립축산과학원) ;
  • 오미화 (농촌진흥청 국립축산과학원) ;
  • 김현욱 (농촌진흥청 국립축산과학원)
  • 투고 : 2014.11.25
  • 심사 : 2014.12.02
  • 발행 : 2014.12.31

초록

Food borne pathogens are a growing concern for human health and food safety throughout the world. Milk and dairy products are commonly associated with spoilage or contamination from a wide variety of physical, microbial, and chemical hazards. Milk was inoculated with Staphylococcus aureus and stored at 5, 10, 15, 25, and $35^{\circ}C$ for 7 days, and we monitored the growth change and the variance of toxin production. The growth rate of S. aureus was suppressed in low temperature. We confirmed that growth rate and toxin production were accelerated when the storage temperature was increased. S. aureus began to produce toxins when the number of bacteria was higher than $10^5CFU/mL$. Therefore, managing the storage temperature of milk is important to inhibit the growth and the toxin production of S. aureus.

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