Production of staphylococcal enterotoxin in mixed cultures

Noleto, A L; Junior, Lucon; Bergdoll, Merlin S.

doi:10.1128/aem.53.10.2271-2274.1987

Cited by 20 publications

(9 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…aureus counts exceeding 7 log cfu g −1 (Tatini et al 1971(Tatini et al , 1973Van Schouwenburg et al 1979); in some cheeses, enterotoxin production may even occur at 6·80 log cfu g −1 (Tatini et al 1973). Despite the high levels of staphylococci found in this study, no enterotoxins were detected in Batch R. This may have been due to the microflora present as this Batch was elaborated with raw milk (Noleto et al 1987).…”

Section: ------------------------------------------------------------mentioning

confidence: 53%

The effect of a commercial starter culture addition on the ripening of an artisanal goat's cheese (Cameros cheese)

et al. 2000

View full text Add to dashboard Cite

D P. TO R RE . 2000. The evolution of physicochemical parameters, and the most important microbial groups, were determined for the following three batches of 'Cameros' goat's milk cheese during ripening: Batch R elaborated with raw milk, Batch RS elaborated with raw milk and with the addition of a starter culture, and Batch PS elaborated with pasteurized milk and with the addition of the same culture. No differences in total solids (TS) or in the content of NaCl, fat and total nitrogen (expressed as percentages of TS) were found during the ripening. The pH, fat acidity and non-protein nitrogen (NPN, expressed as a percentage of TN) showed significant differences between the batches. The inoculated batches showed the fastest drop in pH at the beginning of the ripening period, but the cheeses of Batch R showed a higher degree of lipolysis and proteolysis. The addition of a starter influenced the microbiological quality of the cheeses. Differences in the counts of Enterobacteriaceae and faecal coliforms were found between Batches R and RS after 15 days. Staphylococcus aureus increased in number during the early period of ripening and attained a population above 6 log cfu g −1 in Batch R in the period from 5 to 10 days. However, enterotoxins were not detected in this Batch. Batch R showed lower values of lactic acid bacteria at the beginning of the ripening period, but no significant differences were found between batches in the period from 5 to 15 days of ripening. At the beginning of the ripening, Lactococcus was the main lactic acid bacteria, with L. lactis lactis being predominant. After 15 days, the lactic acid bacteria counts decreased in the three batches, especially in the cheeses of Batch PS (only 2·2 log cfu g −1 was found at 60 days), as lactococci (the only lactic acid bacteria present in Batch PS) are incapable of growing under the conditions found in cheeses at the end of their ripening period. At this time, Lactobacillus was the predominant genus in Batches R and RS, with L. plantarum predominant. No lactococci were found from day 30 in Batch R and from day 40 in Batch RS. The cheeses of Batch RS received the most favourable scores from the tasting panel for all attributes judged: cut appearance, colour, aroma, taste, texture and general acceptance.

show abstract

Section: ------------------------------------------------------------mentioning

confidence: 53%

The effect of a commercial starter culture addition on the ripening of an artisanal goat's cheese (Cameros cheese)

et al. 2000

View full text Add to dashboard Cite

show abstract

“…Other researchers had reported estimated levels of SEA in contaminated chocolate milk and canned mushrooms ranging from 0.4 to 79 ng/g (Evenson et al, 1988, Anderson, 1996. The rapid production of SE under the conditions studied may be due to the lack of competing microflora (Noleto et al, 1987). The blanching treatments essentially eliminated the background microflora to < 10 CFU/g (data not shown).…”

Section: Foodmentioning

confidence: 76%

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

Doan¹,

Davidson

1999

Journal of Food Science

View full text Add to dashboard Cite

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.

show abstract

“…Following sixth hour storage, storage in the refrigerator had a significantly lower S. aureus count than in the room storage (P < 0.01, P < 0.001). The growth of S. aureus in foods is affected by various factors that influence the potential risk such as pH, the initial level of S. aureus, storage conditions, salt amount, moisture and competitive flora (Noleto et al, 1987;Samelis & Metaxopoulos, 1998;Sagun et al, 2003). This study indicated that S. aureus count did not increase in the refrigerator storage because of temperature.…”

Section: Resultsmentioning

confidence: 99%

Determination of changes occurred in the microflora of cig kofte (raw meat balls) at different storage temperatures

Ardıç¹,

Durmaz

2008

Int J of Food Sci Tech

View full text Add to dashboard Cite

The aim of this study was to investigate the effect of different storage temperatures on the microbiological characteristics and pH values of cig kofte during storage. Storage temperature affected significantly total aerobic mesophilic bacteria (TAMB), coliforms, yeasts and moulds, lactic acid bacteria (LAB) and Staphylococcus aureus counts of cig kofte which had lower counts in refrigerator storage than in room storage following sixth hour for TAMB (P < 0.001), coliform (P < 0.01, P < 0.001), S. aureus (P < 0.01, P < 0.001) and LAB (P < 0.001) and at the end of storage for yeasts and moulds (P < 0.001). Listeria and Salmonella spp. could not be detected at both refrigerator temperature and room temperature storage. In order to minimise the contamination level of cig kofte, use of best microbial quality minced meat and ingredients as well as good personnel hygiene is required and preserved. In addition, Cig kofte should be kept in refrigerator when leftovers remain for additional meals.

show abstract

Production of staphylococcal enterotoxin in mixed cultures

Cited by 20 publications

References 14 publications

The effect of a commercial starter culture addition on the ripening of an artisanal goat's cheese (Cameros cheese)

The effect of a commercial starter culture addition on the ripening of an artisanal goat's cheese (Cameros cheese)

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

Determination of changes occurred in the microflora of cig kofte (raw meat balls) at different storage temperatures

Contact Info

Product

Resources

About