consumer route, is ranged from 0 (5% percentile) to 0.26 (95%
percentile) ng/mL/h with a mean value of 0.04 ng/mL/h (data not
shown). Asao et al. (2003) reported that the amount of S. aureus
enterotoxins ranged 20e100 ng could cause staphylococcal food
poisoning. According to this toxin production model, our simulation
results showed that the amount of S. aureus enterotoxins
produced in the direct to consumer route ranged 0 (5% percentile)
to 28 (95% percentile) ng/day/person with a mean value of 4.23 ng/
day/person and standard deviation of 11.34. The probability of
S. aureus enterotoxin production in milk at the point of consumption
exceeding 20 ng/day/person in the route of direct to consumer
was 7.6%, while the chance of producing S. aureus enterotoxin
higher than 100 ng/day/person was only 0.1%. According to the
results, we found that the Chinese milk processed commercially
was relative safe since there was almost no S. aureus enterotoxin
produced in milk. On the contrary, the direct to consumer route
showed potential risk to consumer health caused by S. aureus
enterotoxin production. Although consumers would likely introduce
sufficient heat to the milk by boiling to successfully kill any
pathogens, delivery and storage practices are not well controlled,
and allowa possibility of enterotoxin production by S. aureus before
heat processing.