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Multiplication of Coagulase-Positive Staphylococci in Grade a Raw Milk Samples^1,2,

Department of Dairy and Food Industry, Iowa Agricultural and Home Economics Experiment Station, Ames

ABSTRACT

Coagulase-positive staphylococci could be recovered from all samples of raw milk examined. The initial counts ranged from 25 to 3,300 per milliliter.

Coagulase-positive staphylococci did not multiply in naturally infected milk held at 4°C. for seven days. In milk held at 10°C. for seven days, these organisms did multiply. The extent of multiplication varied from sample to sample and was 1,000-fold in the sample where the greatest percentage increase occurred. The greatest staphylococcus count obtained was 360,000 per milliliter.

At the 4 and 10°C. holding temperatures, the Standard plate count increased much more than the count of coagulase-positive staphylococci. Particularly at 10°C, the milk usually became unpalatable because of microbial activity before the staphylococcus population became high enough to be of positive concern as a cause of food poisoning.

¹ Journal Paper No. J-3929 of the Iowa Agricultural and Home Economics Experiment Station, Ames, Iowa. Project 1421.

² This investigation was supported in part by research grant RG-5502, National Advisory Health Council, Public Health Service.

³ Dairy Industrial Research Fellow, supported by Dairy Industries Supply Assoc, Inc.

⁴ Present address: Department of Dairy Science, University of Arizona, Tucson.