INFLUENCE OF WATER ACTIVITY ON GROWTH AND ENTEROTOXIN FORMATION BY Staphylococcus aureus IN FOODS

Troller, John A.; Stinson, J. V.

doi:10.1111/j.1365-2621.1975.tb00561.x

Cited by 37 publications

(15 citation statements)

References 14 publications

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“…2005). Generally recognized minimum A w for growth of S. aureus is about 0.86 (ICMSF 1980); however, under otherwise ideal conditions, its growth has been demonstrated at as low A w as 0.83 (Tfoller and Stinson 1975). In our studies, S. aureus was absent in processed products in both the packaging materials.…”

Section: Resultsmentioning

confidence: 99%

“…1967). But there are reports that production of staphylococcal enterotoxin in food slurries have not been observed below A w of 0.93 (Tfoller and Stinson 1975). As can be seen from Table 4, the fresh burfi sample had S. aureus count of 1.0 × 10 3 CFU/g as against the requirement of absence of Staphylococcus .…”

Section: Resultsmentioning

confidence: 99%

“…Keeping these aspects in view, storage studies were conducted on coconut burfi in spite of staphylococci being +ve in the product procured since heavy initial microbial load also causes loss of shelf life of the product (Chakraborty et al 2005). Generally recognized minimum A w for growth of S. aureus is about 0.86 (ICMSF 1980); however, under otherwise ideal conditions, its growth has been demonstrated at as low A w as 0.83 (Tfoller and Stinson 1975).…”

Section: Microbial Quality Changes In Burfi During Storagementioning

confidence: 99%

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SHELF LIFE ENHANCEMENT OF COCONUT BURFI – AN INDIAN TRADITIONAL SWEET

Gupta¹,

Vijayalakshmi²,

Ashwini³

et al. 2010

Journal of Food Quality

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Coconut burfi is a popular traditional sweet of south India. The high percentage of saturated fat present in the product makes it susceptible to hydrolytic rancidity. The resulting increase in free fatty acid content coupled with mold growth limit its shelf life to 7–10 days in unpacked condition. Studies have been carried out on packaging and storage aspects of coconut burfi to extend its shelf life. The samples were packed in flexible pouches of multilayer films consisting of (1) polyester/polyethylene; and (2) polyester/aluminum foil/polypropylene under the following conditions: (1) normal packing; (2) 99% vacuum packaging; and (3) in‐package heat processing, and were stored at 27C temperature and 65% relative humidity and periodically withdrawn to monitor changes in chemical, microbiological and sensory qualities. A maximum of 75 days shelf life was obtained for heat‐processed samples as against <15 and 45 days for air and vacuum packed samples respectively in both packaging materials. PRACTICAL APPLICATIONS By this study, the shelf life of coconut burfi has been extended to two and a half months, which enables to increase the marketability and sale of the product and make the nutritious product conveniently available for everybody.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Microbial Quality Changes In Burfi During Storagementioning

confidence: 99%

See 1 more Smart Citation

SHELF LIFE ENHANCEMENT OF COCONUT BURFI – AN INDIAN TRADITIONAL SWEET

Gupta¹,

Vijayalakshmi²,

Ashwini³

et al. 2010

Journal of Food Quality

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show abstract

“…As can be seen from Table 3, the bacteria can grow at a minimum a w of 0.83-0.86 (equivalent to about 20% NaCl; Troller & Stinson, 1975) provided that all other conditions are optimal. As can be seen from Table 3, the bacteria can grow at a minimum a w of 0.83-0.86 (equivalent to about 20% NaCl; Troller & Stinson, 1975) provided that all other conditions are optimal.…”

Section: Water Activity (A W )mentioning

confidence: 99%

Staphylococcus aureusand its food poisoning toxins: characterization and outbreak investigation

2012

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Staphylococcal food poisoning (SFP) is one of the most common food-borne diseases and results from the ingestion of staphylococcal enterotoxins (SEs) preformed in food by enterotoxigenic strains of Staphylococcus aureus. To date, more than 20 SEs have been described: SEA to SElV. All of them have superantigenic activity whereas half of them have been proved to be emetic, representing a potential hazard for consumers. This review, divided into four parts, will focus on the following: (1) the worldwide story of SFP outbreaks, (2) the characteristics and behaviour of S. aureus in food environment, (3) the toxinogenic conditions and characteristics of SEs, and (4) SFP outbreaks including symptomatology, occurrence in the European Union and currently available methods used to characterize staphylococcal outbreaks.

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“…A characteristic feature that distinguishes S. aureus from other pathogenic bacteria is its high tolerance of low water activity values and NaCl concentrations up to 20% (Sutherland et al 1994). Generally it is reported, that the minimal water activity for the S. aureus growth is in the range from 0.83 to 0.86 a w (Troller & Stinson 1975), but those values dependent on the pH, temperature, humectants and atmospheric conditions (Sutherland et al 1994;Baird-Parker 2000). With respect to enterotoxins production requirements, values of water activity for their production are mostly in the same range as for the growth of producer.…”

mentioning

confidence: 99%

The effect of temperature and water activity on the growth of Staphylococcus aureus

Medveďová¹,

Valı́k²,

Studeničová³

2009

Czech J. Food Sci.

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Abstract:The growth responses of Staphylococcus aureus 2064 as affected by water activity and incubation temperature were studied in two different laboratory media. Growth parameters at temperatures from 7 to 51°C and a w in the range from 1.0 to 0.86 were fitted using Ratkowsky models. The effect of temperature within its whole range on the specific growth rate was modelled by the extended model under the following equation: √µ = 0.0456The water activity values of tested media were adjusted by sodium chloride in the range from a w = 1.0 to 0.86 and experiments were conducted at 15 and 18°C. The growth responses of S. aureus on water activity at 15°C and 18°C in PCA broth and BHI broth was described by simplified Ratkowsky model in the form: √µ = b × a w . Validation of the found relationships confirmed sound fitting of the data and thus the referred results of the isolate originated from ewes' cheese can be used in the growth prediction of S. aureus, reliably.

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INFLUENCE OF WATER ACTIVITY ON GROWTH AND ENTEROTOXIN FORMATION BY Staphylococcus aureus IN FOODS

Cited by 37 publications

References 14 publications

SHELF LIFE ENHANCEMENT OF COCONUT BURFI – AN INDIAN TRADITIONAL SWEET

SHELF LIFE ENHANCEMENT OF COCONUT BURFI – AN INDIAN TRADITIONAL SWEET

Staphylococcus aureusand its food poisoning toxins: characterization and outbreak investigation

The effect of temperature and water activity on the growth of Staphylococcus aureus

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