Evaluation of Staphylococcus aureus growth and staphylococcal enterotoxin production in delicatessen and fine bakery products br

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Publikace nespadá pod Filozofickou fakultu, ale pod Přírodovědeckou fakultu. Oficiální stránka publikace je na webu muni.cz.
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NECIDOVA Lenka BURSOVA Sarka HARUŠTIAKOVÁ Danka BOGDANOVICOVA Katerina

Rok publikování 2022
Druh Článek v odborném periodiku
Časopis / Zdroj Acta veterinaria (Brno)
Fakulta / Pracoviště MU

Přírodovědecká fakulta

Citace
www https://actavet.vfu.cz/91/4/0417/
Doi http://dx.doi.org/10.2754/avb202291040417
Klíčová slova Food safety; bacterial toxins; predictive microbiology; Baranyi-Roberts model; linear model
Přiložené soubory
Popis Staphylococcal food poisoning is one of the most prevalent causes of foodborne intoxication worldwide. Sandwiches and desserts are susceptible to contamination by S. aureus due to the high proportion of manual work during their production. Our study aimed to evaluate the impact of storage conditions on staphylococcal enterotoxin production in sandwiches and buttercream puffs. Foods were inoculated with different S. aureus strains capable of producing type A, B, and C staphylococcal enterotoxins and incubated at 15, 25, and 30 degrees C. During the storage, samples were analysed for S. aureus counts and for staphylococcal enterotoxins. An enzyme-linked fluorescence assay was used to detect staphylococcal enterotoxins. The influence of inappropriate storage on S. aureus growth and staphylococcal enterotoxin production was evaluated. No staphylococcal enterotoxins were detected in sandwiches stored for 72 h at any of the tested temperatures. In buttercream puffs, enterotoxins type A, B, and C were detected within 24 h of storage at 25 degrees C.
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