Development of a reference material for Staphylococcus aureus enterotoxin A in cheese: feasibility study, processing,...

Area of Science:

• Food Science and Technology
• Analytical Chemistry
• Microbiology

Background:

• Staphylococcal food poisoning results from enterotoxins produced by staphylococci bacteria.
• European Commission Regulation 1441/2007 sets limits for these toxins in foodstuffs.
• Accurate detection and quantification of staphylococcal enterotoxins are vital for food safety compliance.

Purpose of the Study:

• To report on the development of reference materials (RMs) for Staphylococcal enterotoxin A (SEA) specifically in cheese.
• To establish reliable measurement standards for enforcing food safety legislation.
• To support the implementation of accurate analytical methods for SEA detection in dairy products.

Main Methods:

• A feasibility study determined an optimal processing method for cheese-based RMs.
• Blank cheese material was prepared through cutting, grinding, freeze-drying, and milling.
• Spiked material involved creating a cheese-water slurry, adding SEA, freeze-drying, and diluting with blank material to achieve target concentrations.

Main Results:

• Batches of blank, low-SEA, and high-SEA concentration cheese materials were successfully processed.
• The developed materials demonstrated sufficient homogeneity.
• Stability testing showed no degradation of SEA in the materials after four weeks of storage at ambient temperature.

Conclusions:

• The study successfully established a viable processing procedure for creating SEA reference materials in cheese.
• These findings provide a strong foundation for the certification of RMs for SEA in cheese.
• The availability of these RMs will enhance the reliability of measurements and support regulatory enforcement.