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Effect of Temperature on the Production of Staphylococcal Enterotoxin and Thermal Inactivation Kinetics of S taphylococcus aureus in Selected Ready‐to‐Eat ( RTE ) Foods in K orea
Author(s) -
Min KyungJin,
Jung YangJin,
Kwon KyungYoon,
Kim JuHui,
Hwang InGyun,
Yoon KiSun
Publication year - 2013
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/jfs.12018
Subject(s) - enterotoxin , staphylococcus aureus , food science , chemistry , matrix (chemical analysis) , microbiology and biotechnology , kinetics , chromatography , biology , bacteria , biochemistry , escherichia coli , physics , genetics , quantum mechanics , gene
This study quantitatively analyzed staphylococcal enterotoxins ( SE s) produced by S taphylococcus aureus in contaminated ready‐to‐eat kimbabs and sandwiches stored at 17 to 30C. To detect a TECRA SE, visual immunoassay kit and an enzyme‐linked immunosorbent assay reader was used. The amount of SE in the kimbab was positively correlated with the growth of S . aureus at all storage temperatures except for 17C. The maximum amount of SE in the sandwich did not exceed 0.5 ng/g, regardless of storage temperature. The maximum amounts of SE in the kimbabs and sandwiches were 1.8 ng/g and 0.15 ng/g after 30.5 and 52 h at 30C, respectively, indicating that SE production was dependent on the types of food matrix. In addition, the thermal inactivation of staphylococcal enterotoxin D ( SED ) producing S . aureus in the kimbabs and broth was determined at temperatures 51 to 63C, and the D ‐ and z ‐values were calculated. Significant differences in the D ‐values between the kimbab and broth were observed at 51 to 63C, but the z ‐value was not significantly affected by the model medium. Practical Application Staphylococcal enterotoxin production is dependent on the types of food matrix and storage temperature, regardless of the growth of S . aureus in food. Thermal inactivation kinetics of S . aureus , which was obtained in this study, can be used in designing thermal times and temperatures of ready‐to‐eat food during heat processing.