Relationship of some biochemical characteristics of Staphylococcus aureus to enterotoxin production

Minced cod and pasteurized minced cod, with and without 0.5% potassium sorbate, were subjected to abusive storage temperatures of 7 and 15°C. Staphylococcus aureus FRI 100 was inoculated into the cod before storage. Total aerobic plate counts (20 and 35°C), pH changes, S. aureus counts and the presence of thermonuclease were monitored throughout the studies. With the unpasteurized minced cod, potassium sorbate caused slightly lower aerobic plate counts (at 20 and 35°C) in the 7°C study over an 11-day storage period. Psychrotrophic organisms were inhibited to a slightly greater extent than were mesophilic organisms. Inoculated S. aureus was quickly outgrown by the normal microflora without or with sorbate. Similar results were obtained at the still more abusive temperature of 15°C over a storage period of 5 d, but the inhibitory effect of sorbate was less evident. Pasteurized minced cod, inoculated with S. aureus and stored at 15°C, showed a considerable difference in growth of S. aureus with and without sorbate. Potassium sorbate resulted in a markedly slower rate of growth of the pathogen and a substantial delay of several days in production of detectable levels of thermonuclease. This delay in nuclease production is indicative of a similar delay in enterotoxin production.

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Impact of co-cultivation with Enterococcus faecalis over growth, enterotoxin production and gene expression of Staphylococcus aureus in broth and fresh cheeses

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2019.108291 ◽

2019 ◽

Vol 308 ◽

pp. 108291 ◽

Cited By ~ 3

Author(s):

Gabriela Nogueira Viçosa ◽

Clarisse Vieira Botelho ◽

Cristian Botta ◽

Marta Bertolino ◽

Antônio Fernandes de Carvalho ◽

...

Keyword(s):

Gene Expression ◽

Staphylococcus Aureus ◽

Enterococcus Faecalis ◽

Enterotoxin Production

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Enterotoxin production by Staphylococcus aureus: An outbreak at a Barcelona sports club in July 2011

Food Control ◽

10.1016/j.foodcont.2013.01.014 ◽

2013 ◽

Vol 33 (1) ◽

pp. 114-118 ◽

Cited By ~ 13

Author(s):

Rubén Solano ◽

Sara Lafuente ◽

Sara Sabate ◽

Cecilia Tortajada ◽

Patricia García de Olalla ◽

...

Keyword(s):

Staphylococcus Aureus ◽

Enterotoxin Production ◽

Sports Club

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Relationship of Relapsing Hip Prosthesis Infection by Staphylococcus aureus with Gamma Interferon Deficiency

Journal of Clinical Microbiology ◽

10.1128/jcm.41.11.5344-5346.2003 ◽

2003 ◽

Vol 41 (11) ◽

pp. 5344-5346 ◽

Cited By ~ 2

Author(s):

A. Honstettre ◽

J.-L. Mege ◽

G. Lina ◽

J.-M. Aubaniac ◽

M. Drancourt

Keyword(s):

Staphylococcus Aureus ◽

Hip Prosthesis ◽

Gamma Interferon ◽

Prosthesis Infection ◽

Relationship Of

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Growth of Staphylococcus aureus and Enterotoxin Production in Homemade Mayonnaise Prepared with Different pH Values

Journal of Food Protection ◽

10.4315/0362-028x-50.10.872 ◽

1987 ◽

Vol 50 (10) ◽

pp. 872-875 ◽

Cited By ~ 17

Author(s):

ESPERANZA GOMEZ-LUCIA ◽

JOAQUIN GOYACHE ◽

JOSE L. BLANCO ◽

JOSE F. F. GARAYZABAL ◽

JOSE A. ORDEN ◽

...

Keyword(s):

Staphylococcus Aureus ◽

Ph Values ◽

Enterotoxin Production ◽

Initial Ph

The ability of Staphylococcus aureus to grow and produce enterotoxins in homemade mayonnaise prepared at different pH values was studied. Ten enterotoxigenic strains, producing one or two enterotoxin types (A, B, C, or D) were inoculated into mayonnaise samples with pH adjusted to values ranging between 4.0 and 5.8, and incubated at 37°C for 7 d. Counts were made on days 1, 3, 5, and 7 and extracts were prepared on day 7 to detect enterotoxin by ELISA. An important difference was seen between those samples prepared with pH below or equal to 4.9 and those over or equal to 5.0; in the range of pH between 4.0 and 4.9 the average of staphylococcal population was 100 CFU/g; at pH 5.0 it was 1.6 × 105, and at pH 5.15 and above it was at least 8 × 106 CFU/g. Enterotoxin was detected only at initial pH over 5.15 and when final pH was not less than 4.7. The highest amount of enterotoxin corresponded to 157.8 ng of SEB/100 g of mayonnaise.

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