Influence of temperature of incubation on Staphylococcus aureus growth and enterotoxin production in homemade mayonnaise
Investigation article published in Journal of Food Protection
May 1st, 1990
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 8 S. aureus strs known to be enterotoxigenic. They were incubated for a max. of 7 d at 22, 28, 37 and 44°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° (av. log10 7.21 cfu/g), than at the other temp. tested (log10 7.15, 6.77, and 5.93 cfu/g, respectively for 28, 37 and 44°), suggesting a better growth in mayonnaise at low room temp. Enterotoxin synthesis took place mainly at 28°, as 33.3% of the total enterotoxins produced were detected at this temp. However, some strs synthesized high amounts of enterotoxin even at 22°.
Gomez-Lucia E., Goyache J., Orden JA., Domenech A., Hernandez FJ., Ruiz JA. and Suarez G.
 | Departamento de Sanidad Animal. Facultad de Veterinaria. Universidad Complutense (UCM). |
| Servicio de Zoonosis Emergentes, de Baja Prevalencia y Agresivos Biológicos (NED). Centro de Vigilancia Sanitaria Veterinaria (VISAVET). Universidad Complutense (UCM). |
