Incidence, growth and enterotoxin production of Staphylococcus aureus in insufficiently dried traditional beef ham “govedja pršuta” under different storage conditions

Rajković, Andreja

doi:10.1016/j.foodcont.2012.03.028

Cited by 19 publications

(15 citation statements)

References 28 publications

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“…The information concerning the microbiological quality of traditional cured meat products available in scientific literature is not always satisfactory. The results of studies on the presence of various pathogens in traditional cured meat products obtained by authors from different countries confirm that products of that type may sometimes be the cause of serious diseases in humans (Abrahim et al, 1998;Moore, 2004;Chevallier et al, 2006;Ferreira et al, 2006;Ferreira et al, 2007;Gounadaki et al, 2008;Mhlambi et al, 2010;Naidoo and Lindsay, 2010;Shale and Malebo, 2011;Rajkovic, 2012).…”

Section: Introductionmentioning

confidence: 71%

“…The methods of making them, depending on the country and region of origin, are poles apart from the methods applied in production of their industrially produced equivalents. That specificity applies to the recipe, choice of raw material, spices and production conditions applicable in case of traditional cured meat products that, depending on the hygienic regimes applied may influence the microbiological quality, and conesquently their health safety, significantly (Abrahim et al, 1998;Moore, 2004;Chevallier et al, 2006;Ferreira et al, 2006;Ferreira et al, 2007;Gounadaki et al, 2008;Mhlambi et al, 2010;Naidoo and Lindsay, 2010;Martin et al, 2011;Shale and Malebo, 2011;Rajkovic, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Specificity of the production of traditional meat products and their safety using polish traditional cured meat products as example

Migowska-Calik

Gomółka-Pawlicka

Uradziński

et al. 2014

Afr. J. Microbiol. Res.

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Traditional meat products, particularly cured meat products, represent a specific group of products with large consumers in many countries of the world. The methods of producing them, depending on the country and region from which they originate, make them significantly different from their industrially produced equivalents; they may influence the microbiological quality of such products, making their health safety significant. The aim of this study is to determine the microbiological quality of polish traditional cured meat products manufactured in the North-eastern part of Poland (Warmia and Mazury, Pomerania and Podlasie). Nine types of cured meat products manufactured by four producers were investigated. In total, 90 samples of cured meat products were tested. The tests did not reveal the presence of Staphylococcus aureus, Escherichia coli or Salmonella species in the cured meat products. In one of the products tested (Szynka Wędzona z Mazurskiej Masarni -raw), the presence of Listeria monocytogenes was detected, and in two of the products tested (Szynka Wędzona z Mazurskiej Masarni -raw and Kindziuk from Puńsk), Staphylococcus xylosus was detected. The total count of mesophilic aerobic microorganisms (TVC) ranged between 2.48 log cfu/g in Polędwica Wędzona z MazurskiejMasarni to 6.45 log cfu/g in Wątrobianka, with the average values ranging from 2.99 to 5.56 log cfu/g (depending on the type of product tested). Own studies indicate that polish traditional meat products have no significance as a source of food borne pathogens; however, maintaining sanitary regimes seems to be essential for assuring quality and safety of these special products.

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Section: Introductionmentioning

confidence: 71%

Section: Introductionmentioning

confidence: 99%

Specificity of the production of traditional meat products and their safety using polish traditional cured meat products as example

Migowska-Calik

Gomółka-Pawlicka

Uradziński

et al. 2014

Afr. J. Microbiol. Res.

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“…Surprisingly, despite the high S. aureus count in raw milk, the presence of staphylococcal enterotoxin was not found in the sampled cheeses. This is to be expected considering that the S. aureus counts in cheeses were less than 5 log 10 CFU mL −1 , and the production of the associated toxin has only been detected in populations that surpass this number . However, the population of S. aureus could potentially increase during storage and commercialization, and, as a consequence, its toxin could be subsequently found, especially if the temperature is not controlled.…”

Section: Resultsmentioning

confidence: 99%

“…This is to be expected considering that the S. aureus counts in cheeses were less than 5 log 10 CFU mL −1 , and the production of the associated toxin has only been detected in populations that surpass this number. 46 However, the population of S. aureus could potentially increase during storage and commercialization, and, as a consequence, its toxin could be subsequently found, especially if the temperature is not controlled. In this instance, thermal processing may have no influence, since staphylococcal enterotoxin is highly resistant to high temperatures and requires thermal treatments of 121 ∘ C for at least 30 min to ensure its complete inactivation.…”

Section: Microbiological Qualitymentioning

confidence: 99%

Artisanal Sonoran cheese (Cocido cheese): an exploration of its production process, chemical composition and microbiological quality

et al. 2017

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This study provides more information on one of the most popular artisanal cheeses with high cultural value and economic impact in northwestern Mexico. In view of the foregoing, good manufacturing practices need to be implemented for the manufacture of Cocido cheese. Also, it is of utmost importance to make sure that the heat treatment applied for cooking the curd ensures a phosphatase-negative test, otherwise it would be necessary to pasteurize milk. Nevertheless, since Cocido cheese is a non-ripened, high-moisture product, it is a highly perishable product that could present a health risk if not properly handled. © 2017 Society of Chemical Industry.

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“…The combined contributing factors such as temperature and composition of food appeared to be critical in the development of S. aureus and subsequent enterotoxin production during food processing operations and conservation. Previous publications stated that the temperatures for enterotoxin production were over a wider range (10 to 37 °C) at the end of exponential phase (Rajkovic ; Rodriguez‐Caturla and others ). However, our results reveal that the SEA production was not observed for S. aureus inoculated on cooked fish paste at 12 and 15 °C although the S. aureus count was >6 log CFU/g at 15 °C at the end of storage.…”

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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Incidence, growth and enterotoxin production of Staphylococcus aureus in insufficiently dried traditional beef ham “govedja pršuta” under different storage conditions

Cited by 19 publications

References 28 publications

Specificity of the production of traditional meat products and their safety using polish traditional cured meat products as example

Specificity of the production of traditional meat products and their safety using polish traditional cured meat products as example

Artisanal Sonoran cheese (Cocido cheese): an exploration of its production process, chemical composition and microbiological quality

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

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