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BEHAVIOR OF STREPTOCOCCUS PYOGENES IN MASHED POTATOES
Author(s) -
TRUJILLO FAUSTO TEJEDA,
ESCARTÍN EDUARDO FERNÁNDEZ,
CEREZO SILVIA GIONO
Publication year - 2004
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2004.tb00381.x
Subject(s) - streptococcus pyogenes , microbiology and biotechnology , biology , bacteria , genetics , staphylococcus aureus
Streptococcus pyogenes is widely recognized as a human pathogen. Whereas person‐to‐person transmission is the most common transmission mechanism for this pathogen, some outbreaks of S. pyogenes disease have been reported to occur in association with consumption of contaminated foods such as shrimp or potato salads. In this study, the behavior of S. pyogenes was studied in mashed potatoes as a function of storage temperature, types and amount of background biota and type of ingredients. Combined mashed potatoes (potatoes, butter, milk, egg and table salt) or plain mashed potatoes (potatoes only) were inoculated with a 5‐strain cocktail of S. pyogenes and stored at 7, 25, 35 or 37C. At intervals during storage, samples were collected for counting S. pyogenes in blood agar plates or blood agar added with sodium azide, polymyxin and crystal violet. Mashed potatoes obtained from fast‐food restaurants were used to determine the fate of S. pyogenes as affected by changes in aerobic mesophiles, coliform and lactic acid bacteria counts. S. pyogenes was able to survive in mashed potatoes stored at 7C and to grow in mashed potatoes stored at 25 or 37C with lag phase lengths of 3 and 2 h and generation times of 26.0 and 25.3 min, respectively. The generation time of S. pyogenes in plain mashed potatoes was 30.7 min at 35 C. Presence of active background biota at 2–3 log 10 CFU/g concentrations did not prevent growth of S. pyogenes when stored at 35C. These results contribute to a better understanding of the potential for S. pyogenes to cause foodborne outbreaks.