Effect of pre-incubation conditions on growth and survival of Staphylococcus aureus in sliced cooked chicken breast.
In this work, the effect of pre-incubation conditions (temperature: 10, 15, 37 °C; pH 5.5, 6.5 and water activity, a(w): 0.997, 0.960) was evaluated on the subsequent growth, survival and enterotoxin production (SE) of Staphylococcus aureus in cooked chicken breast incubated at 10 and 20 °C. Results showed the ability of S. aureus to survive at 10 °C when pre-incubated at low a(w) (0.960) what could constitute a food risk if osmotic stressed cells of S. aureus which form biofilms survive on dried surfaces, and they are transferred to cooked meat products by cross-contamination. Regarding growth at 20 °C, cells pre-incubated at pH 5.5 and a(w) 0.960 had a longer lag phase and a slower maximum growth rate. On the contrary, it was highlighted that pre-incubation at optimal conditions (37 °C/pH 6.5/a(w) 0.997) produced a better adaptation and a faster growth in meat products what would lead to a higher SE production. These findings can support the adoption of management strategies and preventive measures in food industries leading to avoid growth and SE production in meat products.
Department of Food Science and Technology, University of Cordoba, Campus of Rabanales, International Campus of Excellence in the AgriFood Sector (ceiA3), Darwin building-14014, Spain.
Magdevis Y
MY
Rodriguez-Caturla
Antonio
A
Valero Díaz
Juan Luis Reyes
JL
Vallejo
Rosa Ma
RM
García-Gimeno
Gonzalo Zurera
GZ
Cosano
D000818:Animals; D002645:Chickens; D015169:Colony Count, Microbial; D004768:Enterotoxins / Q000032:analysis / Q000096:biosynthesis; D057140:Fast Foods / Q000032:analysis / Q000382:microbiology*; D005511:Food Handling; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D008460:Meat / Q000032:analysis / Q000382:microbiology*; D050296:Microbial Viability; D008954:Models, Biological; D013202:Staphylococcal Food Poisoning / Q000517:prevention & control; D013211:Staphylococcus aureus / Q000254:growth & development* / Q000302:isolation & purification / Q000378:metabolism; D013696:Temperature; D014867:Water / Q000032:analysis
D004768:Enterotoxins; D014867:Water; C026066:enterotoxin A, Staphylococcal