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Staphylococcus aureus Growth and Toxin Production in Imitation Cheeses
Author(s) -
BENNETT R. W.,
AMOS W. T.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb05057.x
Subject(s) - enterotoxin , staphylococcus aureus , toxin , food science , microbiology and biotechnology , inoculation , chemistry , serotype , biology , bacteria , biochemistry , escherichia coli , genetics , immunology , gene
The ability of eleven imitation (or substitute) cheeses to support the growth and toxin production of Staphylococcus aureus at 26°C was evaluated. All established enterotoxin serotypes were tested by inoculating suspensions of the requisite strains into 100‐g samples of cheese (about 30 staphylococci/g). Water activity (a w ) of the cheese samples ranged from 0.942–0.973; pH values ranged from 5.33–6.14. Seven cheeses supported extensive growth of S. aureus; one or more serotypes of enterotoxin were produced in six cheeses. Enterotoxin in the cheese was detected in 4 days at 3 × 10 6 staphylococci/g. However, the ability of some cheeses to support growth and toxin production of S. aureus could not be correlated with pH, a w , or product formulation.