Growth and Production of Enterotoxin A by Staphylococcus aureus on “Home‐style” French Fries

Abstract

Staphylococcus aureus strains were inoculated onto freshcut oil-blanched potato strips stored at 21 or 26.7 °C for up to 9 h to determine if the microorganism was capable of growth and staphylococcal enterotoxin (SE) production. Potato strips were assayed for SE using a commercial ELISA kit prior to and following finish frying. S. aureus increased by 2.5 to 2.8 log CFU/g over 9 h at 26.7 °C, and SE was detected after 5 h. SE remained serologically detectable following finish frying of the potato strips. It is recommended that oil-blanched potato strips stored at 26.7 °C be finish fried and served, or discarded, within 3 to 4 h to prevent possible production of SE.

Toxigenicity and genetic diversity of Staphylococcus aureus isolated from Vietnamese ready-to-eat foods

“…(Arkoudelos, Samaras, & Tassou, 2003;Inatsu, Bari, Kawasaki, & Isshiki, 2004;Vora, Senecal, & Schaffner, 2003). It has been demonstrated that for detectable SE production in food samples between 10 5 and 10 7 CFU/g S. aureus population is required (Doan & Davidson, 1999;Fujikawa & Morozumi, 2006). Specific quantification of SEs from the raw food products using molecular tools (e.g., real time immuno-PCR, enzyme immunoassay, etc.)…”

Detection of Enterotoxigenic Staphylococcus aureus in Raw Milk and Dairy Products by Multiplex PCR

“…According to the U.S. Food and Drug Administration (FDA), ≥10 5 CFU/g S. aureus is capable of causing staphylococcal intoxication. It has been demonstrated that for detectable SE production in food samples, a S. aureus population between 10 5 and 10 7 CFU/g is required (Doan and Davidson 1999; Fujikawa and Morozumi 2006; Huong and others 2010). The CPS counts were above the maximum tolerable microbiological limit (10 3 CFU/g‐mL) for some of the dairy products evaluated in this study according to the Turkish Food Codex (Anonymous 2011).…”

Effect of Temperature on the Production of Staphylococcal Enterotoxin and Thermal Inactivation Kinetics of Staphylococcus aureus in Selected Ready‐to‐Eat (RTE) Foods in Korea

“…The TECRA kit came with a color card that was used to match the green color that developed in individual wells. The optical density of the developed color in each well according to the concentration of SEs was measured at 414 nm using an ELISA reader, and then the optical density was compared to a standard curve to determine the concentration of SEs in each sample (Doan and Davidson ; Min et al . ).…”