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Influence of temperature of incubation on Staphylococcus aureus growth and enterotoxin production in homemade mayonnaise

Homemade mayonnaise, in which pH had been adjusted to a range between 5.0 and 5.8 by the addition of vinegar, was inoculated with eight Staphylococcus aureus strains known to be enterotoxigenic. They were incubated for a maximum of 7 days at 22, 28, 37, and 44 degrees C. Periodically, staphylococcal...

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Bibliographic Details
Published in:Journal of food protection 1990-05, Vol.53 (5), p.386-391
Main Authors: Gomez-Lucia, E. (Universidad Complutense, Madrid, Spain), Goyache, J, Orden, J.A, Domenech, A, Hernandez, F.J, Ruiz-Santa-Quiteria, J.A, Suarez, G
Format: Article
Language:English
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Summary:Homemade mayonnaise, in which pH had been adjusted to a range between 5.0 and 5.8 by the addition of vinegar, was inoculated with eight Staphylococcus aureus strains known to be enterotoxigenic. They were incubated for a maximum of 7 days at 22, 28, 37, and 44 degrees C. Periodically, staphylococcal growth and pH were determined. Mayonnaise samples were examined on d 7 for the presence of enterotoxins A, B, C, and D. Staphylococcal growth was higher at 22 degrees C (average log10 7.21 cfu/g), than at the other temperatures tested (log10 7.15, 6.77, and 5.93 cfu/g, respectively for 28, 37, and 44 degrees C), suggesting a better growth in mayonnaise at low room temperature. Enterotoxin synthesis took place mainly at 28 degrees C, as 33.3% of the total enterotoxins produced were detected at this temperature. However, some strains synthesized high amounts of enterotoxin even at 22 degrees C
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028x-53.5.386