{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,28]],"date-time":"2026-04-28T19:40:43Z","timestamp":1777405243743,"version":"3.51.4"},"reference-count":24,"publisher":"Cambridge University Press (CUP)","issue":"3","license":[{"start":{"date-parts":[[2009,5,15]],"date-time":"2009-05-15T00:00:00Z","timestamp":1242345600000},"content-version":"unspecified","delay-in-days":7105,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":["journals.cambridge.org"],"crossmark-restriction":true},"short-container-title":["Epidemiol. Infect."],"published-print":{"date-parts":[[1989,12]]},"abstract":"<jats:title>SUMMARY<\/jats:title><jats:p>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<jats:italic>Staphylococcus aureus<\/jats:italic>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<jats:italic>Staph. aureus<\/jats:italic>could not be isolated. Subsequent detailed examination of milk, yoghurt and cheese from the same producer revealed that contamination with<jats:italic>Staph. aureus<\/jats:italic>was associated with post-infection carriage as well as clinical illness in ewes on the farm. Strains producing enterotoxin 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.<\/jats:p>","DOI":"10.1017\/s0950268800030855","type":"journal-article","created":{"date-parts":[[2009,5,15]],"date-time":"2009-05-15T09:24:37Z","timestamp":1242379477000},"page":"449-458","update-policy":"https:\/\/doi.org\/10.1017\/policypage","source":"Crossref","is-referenced-by-count":47,"title":["Staphylococcal food poisoning from sheep milk cheese"],"prefix":"10.1017","volume":"103","author":[{"given":"F. J.","family":"Bone","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"D.","family":"Bogie","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"S. C.","family":"Morgan-Jones","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"56","published-online":{"date-parts":[[2009,5,15]]},"reference":[{"key":"S0950268800030855_ref024","doi-asserted-by":"publisher","DOI":"10.1136\/bmj.291.6493.463"},{"key":"S0950268800030855_ref022","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-47.7.546"},{"key":"S0950268800030855_ref014","unstructured":"14.Department of Agriculture and Fisheries, Scotland (1985). Code of Practice on the Hygienic Control of Sheep Milk."},{"key":"S0950268800030855_ref008","first-page":"497","article-title":"Staphylococci in cheese: some public health aspects","volume":"50","author":"Thatcher","year":"1959","journal-title":"Can J Public Health"},{"key":"S0950268800030855_ref006","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-45.14.1282"},{"key":"S0950268800030855_ref005","doi-asserted-by":"crossref","first-page":"264","DOI":"10.1128\/AEM.35.2.264-268.1978","article-title":"Identification of enterotoxigenic staphylococci from sheep and sheep cheese","volume":"35","author":"Hajek","year":"1978","journal-title":"Appl Environ Microb"},{"key":"S0950268800030855_ref003","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1128\/AEM.39.1.17-19.1980","article-title":"Accelerated procedure for the enumeration and identification of food-borne Staphylococcus aureus","volume":"39","author":"Lachica","year":"1980","journal-title":"Appl Environ Microbiol"},{"key":"S0950268800030855_ref009","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(68)87047-X"},{"key":"S0950268800030855_ref001","doi-asserted-by":"publisher","DOI":"10.1016\/0168-1605(87)90020-1"},{"key":"S0950268800030855_ref016","doi-asserted-by":"publisher","DOI":"10.4315\/0022-2747-30.12.363"},{"key":"S0950268800030855_ref012","first-page":"227","article-title":"Survival of Staph aureus in Ras cheese","volume":"6","author":"Naguib","year":"1979","journal-title":"Archiv f\u00fcr Lebensmittelhygiene"},{"key":"S0950268800030855_ref002","unstructured":"2.Statutory Instrument No. 253 (S11) (1965). Food and drugs. The Milk (Special Designations) (Scotland) Order 1965. London: HMSO."},{"key":"S0950268800030855_ref023","doi-asserted-by":"publisher","DOI":"10.1017\/S0022172400061106"},{"key":"S0950268800030855_ref013","unstructured":"13.Department of Agriculture and Fisheries, Scotland (1984). Code of Practice on the Hygienic Control of Goat's Milk."},{"key":"S0950268800030855_ref021","first-page":"3","article-title":"Influence of salting and ripening on the survival of Enterobacteriaceae in raw sheep milk cheese","volume":"55","author":"Gaya","year":"1983","journal-title":"J Appl Bacteriol"},{"key":"S0950268800030855_ref019","first-page":"3","article-title":"Survival of Staph. aureus in raw sheep milk manchego cheeses ripened at different temperatures","volume":"57","author":"Gaya","year":"1984","journal-title":"J Appl Bacteriol"},{"key":"S0950268800030855_ref004","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-40.6.411"},{"key":"S0950268800030855_ref015","volume-title":"The Staphylococci, Zentralblatt f\u00fcr Bakteriologie, Microbiologie und Hygiene. I. Abteilung","author":"De Buyser","year":"1985"},{"key":"S0950268800030855_ref017","doi-asserted-by":"crossref","first-page":"1382","DOI":"10.1128\/AEM.15.6.1382-1387.1967","article-title":"Serological identification of enteropathogenic staphylococci from cheese","volume":"15","author":"Donnelly","year":"1967","journal-title":"Appl Microbiol"},{"key":"S0950268800030855_ref018","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-44.3.172"},{"key":"S0950268800030855_ref007","doi-asserted-by":"crossref","first-page":"342","DOI":"10.4315\/0022-2747-24.11.342","article-title":"The incidence of potentially pathogenic staphylococci in dairy products at the consumer level. II. Cheese","volume":"24","author":"Mickelsen","year":"1961","journal-title":"J Milk Food Technol"},{"key":"S0950268800030855_ref010","doi-asserted-by":"publisher","DOI":"10.4315\/0022-2747-33.11.516"},{"key":"S0950268800030855_ref020","first-page":"208","article-title":"Detection of staphylococcal enterotoxin in sheep milk cheese","volume":"34","author":"Petras","year":"1985","journal-title":"Cs Epidem"},{"key":"S0950268800030855_ref011","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-44.3.177"}],"container-title":["Epidemiology and Infection"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.cambridge.org\/core\/services\/aop-cambridge-core\/content\/view\/S0950268800030855","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2020,5,18]],"date-time":"2020-05-18T05:08:38Z","timestamp":1589778518000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.cambridge.org\/core\/product\/identifier\/S0950268800030855\/type\/journal_article"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[1989,12]]},"references-count":24,"journal-issue":{"issue":"3","published-print":{"date-parts":[[1989,12]]}},"alternative-id":["S0950268800030855"],"URL":"https:\/\/doi.org\/10.1017\/s0950268800030855","relation":{},"ISSN":["0950-2688","1469-4409"],"issn-type":[{"value":"0950-2688","type":"print"},{"value":"1469-4409","type":"electronic"}],"subject":[],"published":{"date-parts":[[1989,12]]},"assertion":[{"value":"Cambridge University Press 1989","name":"license","label":"License","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}}]}}