The effect of protective cultures on Staphylococcus aureus growth and enterotoxin production

2020 ◽  
Vol 91 ◽  
pp. 103541
Author(s):  
Sulaiman F. Aljasir ◽  
Dennis J. D'Amico
Keyword(s):  
Staphylococcus Aureus ◽  
Enterotoxin Production ◽  
Protective Cultures

Effect of tea tree oil on Staphylococcus aureus growth and enterotoxin production

Food Control ◽  
2016 ◽  
Vol 62 ◽  
pp. 257-263 ◽  
Author(s):  
Ce Shi ◽  
Xingchen Zhao ◽  
Haiyang Yan ◽  
Rizeng Meng ◽  
Yan Zhang ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Tea Tree Oil ◽  
Tea Tree ◽  
Enterotoxin Production

Effects of Potassium Sorbate on Normal Flora and on Staphylococcus aureus Added to Minced Cod

1982 ◽  
Vol 45 (9) ◽  
pp. 824-828 ◽  
Author(s):  
DONALD J. LYNCH ◽  
NORMAN N. POTTER
Keyword(s):  
Staphylococcus Aureus ◽  
Storage Period ◽  
Inhibitory Effect ◽  
Potassium Sorbate ◽  
Normal Flora ◽  
Ph Changes ◽  
Normal Microflora ◽  
Enterotoxin Production ◽  
Plate Counts ◽  
Storage Temperatures

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.

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

2019 ◽  
Vol 308 ◽  
pp. 108291 ◽  
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

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

Food Control ◽  
2013 ◽  
Vol 33 (1) ◽  
pp. 114-118 ◽  
Author(s):  
Rubén Solano ◽  
Sara Lafuente ◽  
Sara Sabate ◽  
Cecilia Tortajada ◽  
Patricia García de Olalla ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Enterotoxin Production ◽  
Sports Club

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

1987 ◽  
Vol 50 (10) ◽  
pp. 872-875 ◽  
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.

Atypical Toxigenic Staphylococcus and Non-Staphylococcus aureus Species on the Horizon? An Update†

1996 ◽  
Vol 59 (10) ◽  
pp. 1123-1126 ◽  
Author(s):  
REGINALD W. BENNETT
Keyword(s):  
Staphylococcus Aureus ◽  
Food Poisoning ◽  
Staphylococcal Enterotoxin ◽  
Foodborne Illness ◽  
Coagulase Negative Staphylococci ◽  
Rapid Methods ◽  
Staphylococcal Species ◽  
Enterotoxin Production

Staphylococcal food poisoning is a commonly reported illness caused by the ingestion of preformed staphylococcal enterotoxin in foods, With some exceptions, enterotoxin production is associated with coagulase-positive rather than coagulase-negative staphylococci. Of the coagulase-positive staphylococcal species, S. aureus was historically thought to be exclusively implicated in human foodborne illness. More recently, however, other coagulase-positive and some coagulase-negative staphylococcal species have been associated with foodborne intoxication, Coagulase activity has been used to indicate pathogenicity of a foodborne isolate, and thermostable nuclease is being suggested as a more reliable indictor of enterotoxigenicity. Evidence suggests that the metabolic expressions that are the bases of the tests may not be reliable indicators of pathogenicity. A more useful approach to determine the pathogenicity of a Staphylococcus species is to test directly for enterotoxigenicity with one of the new rapid methods. None of the conventional ancillary identification tests has been conclusively associated with enterotoxin synthesis. Furthermore, evidence exists that enterotoxin production is a characteristic of several species in the genus Staphylococcus.

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