Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/199180
Type: Artigo de periódico
Title: Behavior And Enterotoxin Production By Coagulase Negative Staphylococcus In Cooked Ham, Reconstituted Skimmed Milk, And Confectionery Cream.
Author: Oliveira, Ana Maria
Miya, Norma Teruko Nago
Sant'Ana, Anderson S
Pereira, José Luiz
Abstract: In this study, the behavior and enterotoxin production by 10 different coagulase negative Staphylococcus (CNS) strains inoculated in cooked ham, reconstituted skimmed milk, and confectionery cream in the presence or absence of background microbiota have been investigated. After inoculation (103 CFU/g), foods were incubated at 25, 30, and 37 °C and aerobic mesophilic and CNS counts were carried out at 12, 24, 48, and 72 h. Staphylococcal enterotoxins (SE) detection was performed by SET-RPLA (Oxoid, Basingstoke, U.K.) and mini-Vidas® (bioMérieux, La Balme les Grottes, France). CNS counts increased during incubation and approached 10⁶ to 10⁷ CFU/g after 12 h at 37 °C in the 3 foods studied. At 25 °C, counts reached 10⁶ to 10⁷ CFU/g only after 24 to 48 h. The interference of background microbiota on CNS behavior was only observed when they grew in sliced cooked ham, which presented a high initial total count (10⁵ CFU/g). Significantly higher counts of CNS isolated from raw cow's milk in comparison with food handlers isolates were found in reconstituted milk and confectionery cream. Although CNS strains were able to produce SEA, SEB, and SED in culture media, in foods, in the presence or absence of background microbiota S. chromogenes LE0598 was the only strain able to produce SEs. Despite the scarcity of reports on CNS involvement with foodborne disease outbreaks, the results found here support the CNS growth and SE production in foods even in the presence of background microbiota and may affect food safety.
Subject: Animals
Antibiosis
Colony Count, Microbial
Dairy Products
Enterotoxins
Fast Foods
Food Contamination
Gram-negative Aerobic Bacteria
Meat
Milk
Protein Isoforms
Species Specificity
Staphylococcus
Sus Scrofa
Temperature
Time Factors
Rights: fechado
Identifier DOI: 10.1111/j.1750-3841.2010.01754.x
Address: http://www.ncbi.nlm.nih.gov/pubmed/21535559
Date Issue: 2010
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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