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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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Published in: | Journal of food protection 1990-05, Vol.53 (5), p.386-391 |
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Main Authors: | , , , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that cite this one |
Online Access: | Get full text |
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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 |
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ISSN: | 0362-028X 1944-9097 |
DOI: | 10.4315/0362-028x-53.5.386 |