Staphylococci in a whey powder plant environment: an ecological survey as a contribution to HACCP studies

摘要: Abstract One of the necessary steps in a HACCP study is listing all potential hazards associated with certain production line. Staphylococci may be listed as such when their presence final product unacceptable for public health reasons. Moreover, opportunities growth line or environment and possibilities recontamination after an effective heat treatment can also regarded hazards. As insufficient data concerning staphylococci spray dryer dairy plant were available, whey powder was examined. A total 358 samples (Rodac plates, Biotest air agar strips, swabs residues) taken at various places analysed. Staphylococcus aureus found four only two main areas sampled. S. saprophyticus xylosus predominant ‘open’ areas. In ‘closed’, dry area, where personnel entrance other circulation restricted, haemolyticus most frequently isolated species. Before started, incidentally to contaminated few specific phage type, which not related any isolate environment. isolates, 8 months later from site previously contaminated, different types. hygienically operated lines, should much concern. An in-depth should, however, carried out determine whether critical control points exist how they could controlled.