Modeling the growth boundary of Staphylococcus aureus for risk assessment purposes.

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Stewart, C.M.; Cole, M.B.; Legan, J.D.; Slade, L.; Vandeven, M.H.; Schaffner, D.W.


2001


Journal Article


Journal of Food Protection


64


1


51-57


Knowing the precise boundary for growth of Staphylococcus aureus is critical for food safety risk assessment, especially in the formulation of safe, shelf-stable foods with intermediate RH values. To date, most studies and resulting models, which have focussed on growth kinetics using NaCl as the humectant, have led to the presumption that S. aureus is osmotolerant. In this study, glycerol was used as the humectant. Growth boundary models were produced as tools for risk assessment based on the statistical effects and interactions of RH (84-95% adjusted by glycerol), initial pH (4.5-7.0 adjusted by HCl), and preservatives (0, 500 and 1000 ppm potassium sorbate or calcium propionate) on the aerobic growth of a 5-strain S. aureus cocktail in brain heart infusion broth (10-3 cfu/ml). Inoculated broths were distributed into microtitre plates and incubated at 37 degree C over appropriate saturated salt slurries to maintain RH. Growth was monitored by turbidity during a 24-wk period, and toxin production was examined by enterotoxin assay. The resulting 1280 data points were analysed by SAS LIFEREG procedures, which showed that all parameters studied significantly affected the growth responses of S. aureus. 2 models are presented which describe the resulting growth/no growth boundary for S. aureus with respect to glycerol-controlled RH, pH and preservatives.


Food Science Australia; Food-Safety/ Glycerol-/ Humidity-/ Ph-/ Preservatives-/ Staphylococcus-/ Modelling-/ Rh-/ Risks-Assessment/ Staphylococcus-Aureus


https://doi.org/10.4315/0362-028X-64.1.51


English


0362-028X


procite:e77496d6-6914-49de-9634-396fdec028b5


Stewart, C.M.; Cole, M.B.; Legan, J.D.; Slade, L.; Vandeven, M.H.; Schaffner, D.W. Modeling the growth boundary of Staphylococcus aureus for risk assessment purposes.. Journal of Food Protection. 2001; 64(1):51-57. https://doi.org/10.4315/0362-028X-64.1.51



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