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Effect of pre-incubation conditions on growth and survival of Staphylococcus aureus in sliced cooked chicken breast

机译：预培养条件对切成薄片的鸡胸肉中金黄色葡萄球菌生长和存活的影响

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摘要

In this work, the effect of pre-incubation conditions (temperature: 10,15, 37 ℃; pH 5.5, 6.5 and water activity, a_w: 0.997, 0.960) was evaluated on the subsequent growth, survival and enterotoxin production (SE) of Staphylococcus aureus in cooked chicken breast incubated at 10 and 20 ℃. Results showed the ability of S. aureus to survive at 10 ℃ when pre-incubated at low a_w (0.960) what could constitute a food risk if osmotic stressed cells of S. aureus which form biofilms survive on dried surfaces, and they are transferred to cooked meat products by cross-contamination. Regarding growth at 20 ℃, cells pre-incubated at pH 5.5 and a_w 0.960 had a longer lag phase and a slower maximum growth rate. On the contrary, it was highlighted that pre-incubation at optimal conditions (37 ℃/pH 6.5/a_w 0.997) produced a better adaptation and a faster growth in meat products what would lead to a higher SE production. These findings can support the adoption of management strategies and preventive measures in food industries leading to avoid growth and SE production in meat products.
机译：在这项工作中，评估了预温育条件（温度：10,15，37℃； pH 5.5、6.5和水分活度，a_w：0.997，0.960）的影响，对随后的生长，存活和肠毒素产生（SE）煮熟的鸡胸中的金黄色葡萄球菌在10和20℃下孵育。结果表明，在低a_w（0.960）下预孵育时，金黄色葡萄球菌能够在10℃存活，如果形成生物膜的金黄色葡萄球菌的渗透压细胞在干燥的表面上存活并转移到煮熟的肉类产品受到交叉污染。关于在20℃下的生长，在pH 5.5和a_w 0.960下预孵育的细胞具有更长的延迟期和较慢的最大生长速率。相反，需要强调的是，在最佳条件下（37℃/ pH 6.5 / a_w 0.997）进行预培养可产生更好的适应性，并加快肉类产品的生长，从而提高SE产量。这些发现可以支持在食品行业中采用管理策略和预防措施，从而避免肉类产品的增长和SE生产。

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  • 来源
    《Meat Science》 |2012年第4期|p.409-416|共8页
  • 作者

    Magdevis Y. Rodriguez-Caturla; Antonio Valero Diaz; Juan Luis Reyes Vallejo; Rosa Ma; Garda-Gimeno; Gonzalo Zurera Cosano;

  • 作者单位

    Department of Food Science and Technology, University of Cordoba, Campus ofRabanales, International Campus of Excellence in the AgriFood Sector (ceiA3), Darwin building-14014, Spain;

    Department of Food Science and Technology, University of Cordoba, Campus ofRabanales, International Campus of Excellence in the AgriFood Sector (ceiA3), Darwin building-14014, Spain;

    Department of Food Science and Technology, University of Cordoba, Campus ofRabanales, International Campus of Excellence in the AgriFood Sector (ceiA3), Darwin building-14014, Spain;

    Department of Food Science and Technology, University of Cordoba, Campus ofRabanales, International Campus of Excellence in the AgriFood Sector (ceiA3), Darwin building-14014, Spain;

    Department of Food Science and Technology, University of Cordoba, Campus ofRabanales, International Campus of Excellence in the AgriFood Sector (ceiA3), Darwin building-14014, Spain;

    Department of Food Science and Technology, University of Cordoba, Campus ofRabanales, International Campus of Excellence in the AgriFood Sector (ceiA3), Darwin building-14014, Spain;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    cooked chicken breast; S. aureus; pre-incubation; growth; survival; enterotoxin;

    机译：煮熟的鸡胸肉;金黄色葡萄球菌;预孵育增长生存肠毒素;

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