MILK BASICS. Chemical components. Milk composition. LIPIDS. Organised into globules (1-10 μ m ) having membranes of phospholipid-protein complexes 200 kinds of fatty acids
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The incidence of staphylococcal mastitis is increasing (as incidence of streptococcal mastitis decreasing). About 1-1.5 million staphylococci per gram of food must be present for producing sufficient amount of enterotoxin required to induce symptoms in man.
Below 10 °C, no growth and no toxin production take place.
The toxin is heat-stable.
Symptomless humans carry the causative in the nose, and skin but the udder and skin of dairy animal is also infected (human origin). Milkworkers with cuts, boils and other lesions on hand should not be allowed to handle milk or milk products.
The main-line of protection, however, is to prevent the growth of staphylococci by cooling below 8 ° C as soon as possible.