39. <i>Staphylococcus aureus</i>and Staphylococcal Enterotoxins

Bennett, Reginald W.; Hait, Jennifer; Tallent, Sandra M.

doi:10.2105/mbef.0222.044

Cited by 11 publications

(10 citation statements)

References 120 publications

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“…aureus (Bennett et al . ). Therefore, it is important to develop predictive models using pork products which contain low levels of natural microflora.…”

Section: Discussionmentioning

confidence: 97%

“…; Bennett et al . ). Surprisingly, the high salt concentrations in cured meat might favour the selective increased of Staph.…”

Section: Discussionmentioning

confidence: 97%

“…aureus and the subsequent production of enterotoxins (Bennett et al . ). Currently, improvement in the microbiological safety of food for the consumer is commonly based on results of challenge tests which have been realized in the food industry.…”

Section: Introductionmentioning

confidence: 97%

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An experimental validated in silico model to assess Staphylococcus aureus growth kinetics on different pork products

Tango

Park

2016

J Appl Microbiol

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“…aureus (Bennett et al . ). Therefore, it is important to develop predictive models using pork products which contain low levels of natural microflora.…”

Section: Discussionmentioning

confidence: 97%

“…; Bennett et al . ). Surprisingly, the high salt concentrations in cured meat might favour the selective increased of Staph.…”

Section: Discussionmentioning

confidence: 97%

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An experimental validated in silico model to assess Staphylococcus aureus growth kinetics on different pork products

Tango

Park

2016

J Appl Microbiol

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“…Several authors suggested that interactions between microorganisms should be taken into account for pathogenic growth experiments (Le Marc and others ). Bennett and others () reported that the level of background microorganisms has a significant effect on the growth of S. aureus . Additionally, at an optimum pH of 6.0 to 7.0 and a w of 0.91 to 0.92 at which the competitive flora is inhibited and favoring the growth of S. aureus (Martinez and others ; Schmitt and others ).…”

Section: Discussionmentioning

confidence: 99%

Assessment of Enterotoxin Production and Cross‐Contamination of Staphylococcus aureus between Food Processing Materials and Ready‐To‐Eat Cooked Fish Paste

Tango

Hong²,

Wang

et al. 2015

Journal of Food Science

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This study evaluated Staphylococcus aureus growth and subsequent staphylococcal enterotoxin A production in tryptone soy broth and on ready-to-eat cooked fish paste at 12 to 37 °C, as well as cross-contamination between stainless steel, polyethylene, and latex glove at room temperature. A model was developed using Barany and Roberts's growth model, which satisfactorily described the suitable growth of S. aureus with R(2)-adj from 0.94 to 0.99. Except at 12 °C, S. aureus cells in TSB presented a lag time lower (14.64 to 1.65 h), grew faster (0.08 to 0.31 log CFU/h) and produced SEA at lower cell density levels (5.65 to 6.44 log CFU/mL) compare to those inoculated on cooked fish paste with data of 16.920 to 1.985 h, 0.02 to 0.23 log CFU/h, and 6.19 to 7.11 log CFU/g, respectively. Staphylococcal enterotoxin type A (SEA) visual immunoassay test showed that primary SEA detection varied considerably among different storage temperature degrees and media. For example, it occurred only during exponential phase at 30 and 37 °C in TSB, but in cooked fish paste it took place at late exponential phase of S. aureus growth at 20 and 25 °C. The SEA detection test was negative on presence of S. aureus on cooked fish paste stored at 12 and 15 °C, although cell density reached level of 6.12 log CFU/g at 15 °C. Cross-contamination expressed as transfer rate of S. aureus from polyethylene surface to cooked fish paste surface was slower than that observed with steel surface to cooked fish paste under same conditions. These results provide helpful information for controlling S. aureus growth, SEA production and cross-contamination during processing of cooked fish paste.

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“…Thermotolerant coliform and E. coli counts were determined by the most probable number (MPN) method, according to Kornacki, Gurtler, and Stawick [23]. S. aureus counts were determined following the method of Bennett, Hait, and Tallent [24]. Catalase, coagulase, and DNAse tests were used for biochemical screening.…”

Section: Determination Of Thermotolerant Coliforms Escherichia Coli A...mentioning

confidence: 99%

Presence of Staphylococcus aureus and staphylococcal enterotoxin A Production and Inactivation in Brazilian Cheese Bread

Campos

Silva

Teixeira

et al. 2022

Braz. arch. biol. technol.

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Ingesting food contaminated by pathogens and/or their toxins can cause foodborne illness. In this sense, this study investigated the occurrence of enterotoxigenic S. aureus in frozen cheese bread dough and assessed the production and thermosensitivity of SEA in artificially contaminated cheese dough. E. coli counts were determined by MPN. Confirmation of the presence of S. aureus was carried out by biochemical and molecular identification. The detection of the genes sea, seb, sec, and sed was performed using the PCR. The detection of SEA in artificially contaminated cheese dough, before and after baking at 180 ºC for 35 minutes was performed using the RPLA. All samples contaminated with E. coli had NMP < 5.0×10 2 CFU / g. None of the isolated S. aureus strains expressed the classical enterotoxin genes sea, seb, sec, and sed. However, as there are 23 serologically distinct staphylococcal enterotoxins, we cannot rule out the HIGHLIGHTS• The study shows the S. aureus counts of the 100 frozen cheese bread samples analyzed.• 27 samples (27.0%) had S. aureus counts greater than 5.0 × 10 3 CFU/g.• None of the 62 S. aureus strains isolated carried the genes sea, seb, sec, or sed.• Heat treatment at 180 °C for 35 minutes was not sufficient to inactivate SEA.

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39. Staphylococcus aureusand Staphylococcal Enterotoxins

Cited by 11 publications

References 120 publications

An experimental validated in silico model to assess Staphylococcus aureus growth kinetics on different pork products

An experimental validated in silico model to assess Staphylococcus aureus growth kinetics on different pork products

Assessment of Enterotoxin Production and Cross‐Contamination of Staphylococcus aureus between Food Processing Materials and Ready‐To‐Eat Cooked Fish Paste

Presence of Staphylococcus aureus and staphylococcal enterotoxin A Production and Inactivation in Brazilian Cheese Bread

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