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Staphylococcal food poisoning from sheep milk cheese

Published online by Cambridge University Press:  15 May 2009

F. J. Bone ,
D. Bogie  and
S. C. Morgan-Jones
F. J. Bone
Affiliation:
Area Department of Bacteriology, Dumfries and Galloway Royal Infirmary, Dumfries DG1 4AP,
D. Bogie
Affiliation:
Department of Environmental Health, Annandale and Eskdale District Council,
S. C. Morgan-Jones
Affiliation:
Department of Agriculture and Fisheries for Scotland
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Summary

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Cheese made from sheep milk was implicated in food-poisoning incidents in December 1984 and January 1985. Bacteriological examination of batches of cheese failed to reveal a viable pathogen but enterotoxin A produced by Staphylococcus aureus was present. This was the first time that enterotoxin was detected in a food produced in the UK which was associated with poisoning and from which viable Staph. aureus could not be isolated. Subsequent detailed examination of milk, yoghurt and cheese from the same producer revealed that contamination with Staph. aureus was associated with post-infection carriage as well as clinical illness in ewes on the farm. Strains producing enterotoxin A were still intermittently present in the bulk milk used for cheese production nearly 2 years afterwards, apparently in the absence of clinical illness in the sheep. The possible effects of heat treatment are discussed. Any changes in legislation should cover all non-human mammalian milk used for human consumption.

Type
Research Article
Information
Epidemiology & Infection , Volume 103 , Issue 3 , December 1989 , pp. 449 - 458
Copyright
Copyright © Cambridge University Press 1989

References

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