Influence of temperature of incubation on Staphylococcus aureus growth and enterotoxin production in homemade mayonnaise
Artículo de investigación publicado en Journal of Food Protection
1 de mayo de 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. y 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). |
