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• W2078761775 abstract "Staphylococcal food poisoning is caused by enterotoxins excreted into foods by strains of staphylococci. Commission Regulation 1441/2007 specifies thresholds for the presence of these toxins in foods. In this article we report on the progress towards reference materials (RMs) for Staphylococcal enterotoxin A (SEA) in cheese. RMs are crucial to enforce legislation and to implement and safeguard reliable measurements. First, a feasibility study revealed a suitable processing procedure for cheese powders: the blank material was prepared by cutting, grinding, freeze-drying and milling. For the spiked material, a cheese-water slurry was spiked with SEA solution, freeze-dried and diluted with blank material to the desired SEA concentration. Thereafter, batches of three materials (blank; two SEA concentrations) were processed. The materials were shown to be sufficiently homogeneous, and storage at ambient temperature for 4 weeks did not indicate degradation. These results provide the basis for the development of a RM for SEA in cheese." @default.
• W2078761775 created "2016-06-24" @default.
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• W2078761775 date "2015-02-01" @default.
• W2078761775 modified "2023-09-27" @default.
• W2078761775 title "Development of a reference material for Staphylococcus aureus enterotoxin A in cheese: Feasibility study, processing, homogeneity and stability assessment" @default.
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• W2078761775 doi "https://doi.org/10.1016/j.foodchem.2014.07.066" @default.
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