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. 1989 Dec;103(3):449–458. doi: 10.1017/s0950268800030855

Staphylococcal food poisoning from sheep milk cheese.

F J Bone 1, D Bogie 1, S C Morgan-Jones 1
PMCID: PMC2249553  PMID: 2691265

Abstract

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 enterotoxon. 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.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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