Effect of preservation techniques and food additives on staphylococcal thermonuclease.
Staphylococcal TNase was found to retain its activity fully even after exposure to chilling and refrigeration temperatures for 24 h. It was not inhibited by p-hydroxy benzoic acid, sorbic acid, methylpropyl p-benzoic acid and sodium nitrite in the concentration range of 0.04 to 0.5%, whereas it was inhibited by 100 ppm of butylated hydroxy anisole (BHA), 200 ppm of butylated hydroxy toluene (BHT), and 300 ppm of propyl gallate. There was not complete inhibition of S. aureus and TNase by tocopherol (TP) and ascorbic acid (AA) even at concentration of 300 ppm. These results indicate that TNase can be used as an index of potentially enterotoxin producing S. aureus contamination in foods subjected to chilling, refrigeration as well as in foods containing common preservatives and antioxidants.
Kumar
J K
JK
University of Mumbai, Department of Chemical Technology, Mumbai, India.
Sharma
A K
AK
Kulkarni
P R
PR
D000818:Animals; D000975:Antioxidants; D003470:Culture Media; D005503:Food Additives / Q000494:pharmacology*; D005516:Food Microbiology; D005519:Food Preservation; D005520:Food Preservatives; D008460:Meat / Q000382:microbiology; D008836:Micrococcal Nuclease / Q000032:analysis / Q000378:metabolism*; D008892:Milk / Q000382:microbiology; D013211:Staphylococcus aureus / Q000187:drug effects / Q000201:enzymology* / Q000254:growth & development; D013552:Swine; D013696:Temperature
D000975:Antioxidants; D003470:Culture Media; D005503:Food Additives; D005520:Food Preservatives; D008836:Micrococcal Nuclease