Effect of pre-incubation conditions on growth and survival of Staphylococcus aureus in sliced cooked chicken breast

Rodriguez-Caturla, Magdevis Y.; Díaz, Antonio Valero; Vallejo, Juan Luis Reyes; Garcı́a-Gimeno, Rosa Marı́a; Cosano, G. Zurera

doi:10.1016/j.meatsci.2012.05.003

Cited by 19 publications

(7 citation statements)

References 33 publications

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“…The obtained results also revealed that incubation temperature at 37 °C had a strong effect on S. aureus growth in TSB broth. Such finding was in harmony with Lanciotti et al (2001) and Rodriguez-Caturla et al (2012), who found that incubation temperature had a robust influence on S. aureus growth in BHI broth. 2.…”

Section: Calibration Curve Of S Aureus Growth Estimating the Linear R...supporting

confidence: 82%

Application of Predictive Microbiology in Monitoring S. aureus Growth in Raw Chicken Meat

Ahmed¹,

Kassem²,

Rodríguez³

et al. 2022

AAVS

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The frequent outbreaks of foodborne illness owing to Staphylococcus aureus require to deepen into the pathogen's response to different food environments and conditions. This study was conducted to quantify the growth behavior of S. aureus in Tryptone Soya Broth (TSB) using turbidity and plate count methods as well as monitoring and modelling its potential growth in chicken breast and thigh meats at room temperature (25 °C) and refrigeration temperature (4 °C). The calibration curve showed a linear relationship between the turbidity measurement and bacterial cell count in TSB. Moreover, the coefficient of determination index (R 2 ) was 0.8789 which indicates that the linear function was acceptable for reflecting the relationship between them. The growth kinetics of S. aureus obtained from Baranyi model indicated that the maximum growth rate was non-significantly different between turbidity and plate count methods and the primary models fit well (R 2 ; 0.83 vs 0.93) in the two methods, respectively that indicating a good model fitting to our experimental data. The potential growth of S. aureus in raw chicken breast and thigh meats at room and refrigeration temperatures showed that regardless of meats type, S. aureus counts were significantly higher at room temperature than their counts at the refrigeration temperature. In conclusion, predictive food microbiology could be a valuable tool for understanding the growth behavior of S. aureus in artificially inoculated TSB broth and chicken meat.

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Section: Calibration Curve Of S Aureus Growth Estimating the Linear R...supporting

confidence: 82%

Application of Predictive Microbiology in Monitoring S. aureus Growth in Raw Chicken Meat

Ahmed¹,

Kassem²,

Rodríguez³

et al. 2022

AAVS

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“…Therefore, the previous physiological state of cells is of critical importance for the effectiveness of preservation techniques, as it can affect the response of the pathogen towards the used preservatives. For example, in a study by Rodriguez-Caturla et al [ 19 ], pre-incubation of S. aureus cells at low a w increased their survival capacity in cooked chicken breast stored at 10 °C. Cebrián et al [ 20 ], demonstrated that S. aureus was able to increase its acid resistance if previously exposed to sub-lethal acidic pH.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Potential Effects of NaCl and Sorbic Acid on Staphylococcal Enterotoxin A Formation

2015

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The prophage-encoded staphylococcal enterotoxin A (SEA) is recognized as the main cause of staphylococcal food poisoning (SFP), a common foodborne intoxication disease, caused by Staphylococcus aureus. Studies on the production of SEA suggest that activation of the SOS response and subsequent prophage induction affect the regulation of the sea gene and the SEA produced, increasing the risk for SFP. The present study aims to evaluate the effect of NaCl and sorbic acid, in concentrations relevant to food production, on SOS response activation, prophage induction and SEA production. The impact of stress was initially evaluated on steady state cells for a homogenous cell response. NaCl 2% was found to activate the SOS response, i.e., recA expression, and trigger prophage induction, in a similar way as the phage-inducer mitomycin C. In contrast, sorbic acid decreased the pH of the culture to a level where prophage induction was probably suppressed, even when combined with NaCl stress. The impact of previous physiological state of the bacteria was also addressed on cells pre-exposed to NaCl, and was found to potentially affect cell response upon exposure to further stress. The results obtained highlight the possible SFP-related risks arising from the use of preservatives during food processing.

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“…Only if the water activity reached 0.855, the decline of S. aureus was observed with rate μ = −0.025 h −1 . It grew at 37°C much faster compared to strain ATCC 13565 in BHI broth [42]. Specific growth rates of isolate 14733 and strain ATCC 13565 at a w = 0.997 were 1.796 h −1 and 0.970 h −1 , respectively.…”

Section: Effect Of Temperature and Water Activity On The Growth Dynam...mentioning

confidence: 90%

Staphylococcus aureus Enterotoxin Production in Relation to Environmental Factors

Medveďová¹,

Havlíková²,

Valı́k³

2017

The Rise of Virulence and Antibiotic Resistance in ≪i>Staphylococcus Aureus

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Staphylococcal enterotoxins (SEs) and SE-like toxins (SEls) are the most notable virulence factors associated with Staphylococcus aureus. They are involved in food poisoning, toxic shock syndrome and staphylococcal infectious diseases in human. In dairy practise, the initial numbers of S. aureus play an important role especially at the beginning of the milk fermentation within the first 6 h or in 24-h-old cheese. As we presented in our previous works, one of the most effective tools to inhibit S. aureus growth is by adding a sufficient amount of active dairy starters, which are able to produce lactic acid very rapidly. Thus, by inhibiting the growth of S. aureus the production of SEs may be reached. Based on this study focusing on the effect of temperature, pH, water activity and initial numbers of lactic acid bacteria on the growth and the ability of S. aureus 14733 to produce SED, we consider it as a strong SED producer. The SED production was not limited with the incubation temperatures and the NaCl addition related to traditional cheese manufacture. As this isolate comes originally from such an artisanal cheese production, we can expect that other strong SE producer could be present in milk or environment. Besides strict prerequisites approach in production hygiene, it is necessary to add the starters ensuring the initial dominance of lactic acid bacteria (LAB) and supporting the growth of the natural LAB present in raw milk.

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Effect of pre-incubation conditions on growth and survival of Staphylococcus aureus in sliced cooked chicken breast

Cited by 19 publications

References 33 publications

Application of Predictive Microbiology in Monitoring S. aureus Growth in Raw Chicken Meat

Application of Predictive Microbiology in Monitoring S. aureus Growth in Raw Chicken Meat

Evaluation of Potential Effects of NaCl and Sorbic Acid on Staphylococcal Enterotoxin A Formation

Staphylococcus aureus Enterotoxin Production in Relation to Environmental Factors

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