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Summary - Two lots of Moroccan Iben (skimmed fermented milk) were prepared from raw milk inoculated with 2 levels of an enterotoxigenic Staphylococcus aureus strain (103 and 10s/ml; type C toxin) and spontaneous fermentation at room temperature (24-25 OC) for 72 h. With an inoculum level of 1 x 103/ml, S aureus reached a maximum of 7.2 and 8.3 x 104/ml within 24 h with no accumulation of thermonuclease (TNase). With the higher initial inoculum of 1 x 1aS/ml, S aureus attained a maximum level of 1.8 and 3.4 x 107/ml with accumulation of detectable TNase and enterotoxin within 24 h. S aureus level declined between 24 and 72 h in Iben, whereas both TNase and enterotoxin C persisted. TNase was first detected between 8 and 12 h with an S aureus level = 2 x 106/ml and no enterotoxin C, whereas both TNase and toxin were detected later (between 12 and 24 h) with an S aureus level of 4.9 x 106/ml in one lot and 3.4 x 107/ml in the other. Control of initial S aureus level to 1a3/ml in milk and detection of TNase as a screening test for enterotoxin presence in Iben should help to reduce the public health hazards of staphylococcal food poisoning.

Behavior of an enterotoxigenic Staphylococcus aureus strain du ring manufacture of the Moroccan fermented milk "Iben"