Influence of aw value and storage temperature on the multiplication and enterotoxin formation of staphylococci in dry-cured raw hams.
Growth and enterotoxin A production in dry-cured raw ham, with different aw and pH values, was investigated for Staphylococcus aureus strain FRJ-100 over a temperature range of 20-35 degrees C when stored for up to 7 days. Enterotoxin production took place at all temperatures tested in the meat of ham that was cured, but not dried (aw 0.95). In dry-cured raw ham with an aw-value of about 0.92, and stored at 20 degrees C, no enterotoxin production was detectable within the 7-day storage period, whereas enterotoxin was produced at the higher temperatures. In ham with an aw of about 0.89, enterotoxin was produced only when stored for 7 days at 35 degrees C. Critical points for S. aureus multiplication and enterotoxin-formation during production and storage of dry-cured raw ham are discussed.
Untermann
F
F
Institut für tierärztliche Lebensmittelhygiene, Universität Zürich, Switzerland.
Müller
C
C
D000818:Animals; D004768:Enterotoxins / Q000096:biosynthesis*; D005516:Food Microbiology; D005519:Food Preservation; D008460:Meat / Q000382:microbiology*; D013211:Staphylococcus aureus / Q000254:growth & development* / Q000378:metabolism; D013552:Swine; D013696:Temperature
D004768:Enterotoxins