Staphylococcus aureus Growth and Thermostable Nuclease and Enterotoxin Production in Canned Salmon and Sardines

Autor:	N. Dickie, R. Szabo, A. K. Stersky, E. C. D. Todd, C. Thacker, M. Akhtar
Rok vydání:	2019
Předmět:	Atmospheric air Canned foods Chemistry Inoculation Staphylococcus aureus medicine Food science Thermostable Nuclease Enterotoxin medicine.disease_cause Microbiology Incubation Food Science
Zdroj:	Journal of food protection. 49(6)
ISSN:	1944-9097
Popis:	Staphylococcus aureus growth, thermostable nuclease (TNase) and enterotoxin production in inoculated canned salmon incubated at 22 ± 1°C for 4 d were dependent on the size of inoculum, and on the amount of oxygen present in the headspace; under nitrogen with an inoculum of 7 cfu/can, 102-103 cfu/g, no TNase and traces of enterotoxins (A, B, C2) were observed; under oxygen with the same inoculum ≥109 cfu/g, ≥6.0 μg TNase and up to 5.2 μg total enterotoxins (A, B, and C2)/100 g of salmon were observed. Values were intermediate under atmospheric air. After 1 week, 2 months and 4-24 months of incubation of salmon under nitrogen, S. aureus cfus were 108, 106 and 104-105 per g; TNase ranged from trace amounts to 20 μg/100 g and total enterotoxins from
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77f66fe56132c57056edecb65c3bd3f4 https://pubmed.ncbi.nlm.nih.gov/30959666 Zobrazit plný text záznamu