Incidence, growth and enterotoxin production of Staphylococcus aureus in insufficiently dried traditional beef ham 鈥済ovedja pr拧uta鈥?under different storage conditions
- 作者：Andreja Rajkovica ; b ; andreja.rajkovic@UGent.be ; arajkovic@agrif.bg.ac.rs
- 关键词：Staphylococcus aureus ; Enterotoxin ; Dried ; Cured ; Ham
- 刊名：Food Control
- 出版年：2012
- 期刊代码：49_09567135
- 类别：abs
- 出版时间：October, 2012
- 卷：27
- 期：2
- 页码：369-373
- 文件大小：139 K
摘要
Market pressures for shorter product turnover and faster selling result in modified production practices of Serbian traditional dry, cured beef ham known as 鈥済ovedja pr拧uta鈥? These are mainly characterized by incomplete maturation and drying of the hams, resulting in higher water activity levels of products that require correctly chosen intrinsic and extrinsic factors to control foodborne pathogens. An incidence of almost 90%has been found after the enrichment of Staphylococcus aureus in 20 tested samples produced by five different producers and marketed in different parts of Serbia. Although important these findings do not completely surprise due to known high prevalence of S.聽aureus. However, combined with market-driven shorter and incomplete maturation and drying of the products this high prevalence of low聽numbers resulted in growth and staphylococcal enterotoxin (SE) production in 35%of samples tested (7/20). Results of the analysis showed that enumerable S.聽aureus counts were found only in four out of twenty samples, but with counts ranging from 2.8 to 3.7聽log聽CFU/g suggesting that actual outgrowth and toxin production perhaps occurred earlier in the production stages. Nevertheless, inoculation of enterotoxigenic isolates in the same type of product, previously found negative on the presence of S.聽aureus and SE, showed that both growth and SE production can occur even in the final product at 22聽掳C and 37聽掳C, but not at 12聽掳C, regardless of whether vacuum or aerobic packaging of the product was applied.