Staphylococcus aureus survival, staphylococcal enterotoxin production and shelf stability of country-cured hams manufactured under different processing procedures

Portocarrero, Susana; Newman, Melissa C.; Mikel, Benjy

doi:10.1016/s0309-1740(02)00026-8

Cited by 31 publications

(16 citation statements)

References 21 publications

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“…Staphylococcus aureus was demonstrated in dairy products (Martin & Marshall 1995;Iurlina & Fritz 2004). Enterotoxins involved in food poisoning are produced by approximately one-third of the coagulase positive strains of S. aureus (Portocarrero et al 2002). Enterotoxin A and Enterotoxin D of Staphylococcus are associated with many foodborne diseases.…”

Section: Resultsmentioning

confidence: 99%

Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation

Karagözlü¹,

Karagözlü²,

Ergönül³

2007

Czech J. Food Sci.

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In this research, the growth and survival of E. coli O157:H7, Salmonella typhimurium and Staphylococcus aureus were investigated during kefir fermentation. Two different levels of inoculation of the strains were conducted; the levels of 102 CFU/ml (EC-1, SA-1 and S-1) and 103 CFU/ml (EC-2, SA-2 and S-2). At 0, 2, 6, 12, and 24 hours of kefir fermentation at 23 ± 1°C, samples were taken and the counts of E. coli O157:H7, S. typhimurium, and S. aureus were determined. EC-1 grew from 2.29 ± 0.02 log CFU/ml to 4.13 ± 0.18 log CFU/ml whereas EC-2 grew from 3.22 ± 0.04 log CFU/ml to 6.78 ± 0.99 log CFU/ml. Both S-1 and S-2 viable populations grew during the fermentation period, where sample S-1 grew from 2.37 ± 0.20 log CFU/ml to 4.64 ± 0.67 log CFU/ml and sample S-2 grew from 3.52 ± 0.07 log CFU/ml to 5.60 ± 0.10 log CFU/ml. SA-2 strains grew from 3.06 log CFU/ml to 3.64 log CFU/ml, SA-1 strains grew from 2.28 log CFU/ml to 2.66 log CFU/ml. According to the findings, E. coli O157:H7, S. typhimurium, and S. aureus can survive in kefir during fermentation.

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Section: Resultsmentioning

confidence: 99%

Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation

Karagözlü¹,

Karagözlü²,

Ergönül³

2007

Czech J. Food Sci.

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“…Portocarrero, Newman and Mikel (2002) pointed out that higher salt content and lower water activity values on country-cured hams play an important role in controlling the growth and toxin production of Staphylococcus aureus. In this work no increases were found in S. aureus counts along the 8 weeks of storage in none of the studied conditions and values of water activity were always lower than 0.8.…”

Section: Microbiologycal Qualitymentioning

confidence: 99%

Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological quality

2004

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Slices of dry-cured hams (Biceps femoris muscle) were stored during 8 weeks under vacuum and modified atmospheres (100% N 2 and a mixture of 20% CO 2 and 80% N 2 ) in order to study the modifications on colour, texture and microbial counts during that period. Luminosity was found to be more stable when samples were stored with 20% CO 2 and 80% N 2 without statistical differences between vacuum and 100% N 2 . A slight whiteness was observed in the vacuum packed samples. Yellowness increased during time in vacuum packed samples, although no differences were found among the three conditions at the end of the study. Redness values were not affected by time nor by the packaging system. With regard to texture, values found for all samples were within the normal range for this type of products, although it was observed that modified atmosphere packaging preserved better samples from hardening than vacuum packaging. No safety problems were detected in relation to the microbial quality in any case. In general, no clear differences were found among the three packaging systems for colour, texture and microbial quality in the storage conditions studied.

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“…Presence of coagulase-positive staphylococci (CPS) was detected in 33 . According to FDA (19), in foods with such high counts of CPS the presence of staphylococcal enterotoxin is likely.…”

mentioning

confidence: 99%

Ocurrence of Staphylococcus aureus and multiplex pcr detection of classic enterotoxin genes in cheese and meat products

Pelisser

Klein

Ascoli

et al. 2009

Braz. J. Microbiol.

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Staphylococcus aureus survival, staphylococcal enterotoxin production and shelf stability of country-cured hams manufactured under different processing procedures

Cited by 31 publications

References 21 publications

Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation

Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation

Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological quality

Ocurrence of Staphylococcus aureus and multiplex pcr detection of classic enterotoxin genes in cheese and meat products

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