The effect of temperature and Pasteurization time on Staphylococcus aureus isolates from dairy products

Staphylococcus aureus is a potential pathogenic bacterial cause of disease in humans and animals due to the ability of adhesion to epithelial tissue. Many cases of food poisoning are caused by S. aureus bacteria. Therefore, the purpose of this study was to determine the effect of temperature and tim...

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Bibliographic Details
Main Authors: Yaniarti, Maria Nia, Amarantini, Charis, Budiarso, Tri Yahya
Format: Conference Proceeding
Language:English
Subjects:
Dairy products
Gram-positive bacteria
Milk
Pasteurization
Pathogens
Temperature
Temperature effects
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Summary:Staphylococcus aureus is a potential pathogenic bacterial cause of disease in humans and animals due to the ability of adhesion to epithelial tissue. Many cases of food poisoning are caused by S. aureus bacteria. Therefore, the purpose of this study was to determine the effect of temperature and time on the growth of S. aureus isolates from milk products. The samples are derived from previous research namely pasteurized milk, street vendor and café milk, milk powder, and sweetened condensed milk products. The treatment temperatures and times studied were temperature 60 °C, 65 °C, 70 °C, 75 °C, 80 °C, and 30, 35, 40, 45, 50, 55, and 60 minutes. The results show that at temperatures of 60 °C and 65 °C, S. aureus isolates did not grow at 60 minutes. All isolates of S. aureus died when the temperatures were increased to 70 °C and 80 °C, at 50 and 20 minutes, respectively.
ISSN:0094-243X
1551-7616
DOI:10.1063/1.5012727