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A Study on the Growth Potential of Staphylococcus aureus In Boletus edulis , A Wild Edible Mushroom, Prompted by a Food Poisoning Outbreak
Author(s) -
LINDROTH S.,
STRANDBERG E.,
PESSA A.,
PELLINEN M.J.
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.tb14851.x
Subject(s) - staphylococcus aureus , mushroom , food science , enterotoxin , food poisoning , outbreak , inoculation , microbiology and biotechnology , biology , edible mushroom , horticulture , bacteria , escherichia coli , virology , biochemistry , gene , genetics
A dish of Boletus edulis , a wild edible mushroom, in vinegar caused staphylococcal food poisoning in 13 of 35 diners in a restaurant. Enterotoxicosis was confirmed by detection of toxins A and D in the dish. Staphylococcus aureus growth potential in B. edulis was studied by inoculating fresh and frozen and thawed bolete with S. aureus strains VTTE 530, 757, 793 and 805 and storing for 3 days at 15 and/or 21°C. Essentially no staphylococcal growth was observed in frozen and thawed mushrooms contaminated with strains 530, 793 or 805 and stored at 15 or 21°C. In fresh B. edulis the same strains showed slight growth at 21°C. Frozen and thawed bolete inoculated with strains 530 and 757 (isolated from mushroom soup, nonenterotoxigenic) supported staphylococcal growth in 2 days at 21°C from a level of 4.8±10 4 and 5.4±10 3 to 2.0±10 6 and 7.0±10 7 cfu/g, respectively. Enterotoxin was not detected in these samples.