Evaluation of Staphylococcus aureus growth and staphylococcal
enterotoxin production in delicatessen and fine bakery products
br

Přehled o publikaci

J 2022

Evaluation of Staphylococcus aureus growth and staphylococcal enterotoxin production in delicatessen and fine bakery products br

NECIDOVA, Lenka; Sarka BURSOVA; Danka HARUŠTIAKOVÁ a Katerina BOGDANOVICOVA

Základní údaje

Originální název

Evaluation of Staphylococcus aureus growth and staphylococcal enterotoxin production in delicatessen and fine bakery products br

Autoři

NECIDOVA, Lenka; Sarka BURSOVA; Danka HARUŠTIAKOVÁ a Katerina BOGDANOVICOVA

Vydání

Acta veterinaria (Brno), Brno, University of Veterinary and Pharmaceutical Sciences Brno, 2022, 0001-7213

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Stát vydavatele

Česká republika

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL

Označené pro přenos do RIV

Ano

Kód RIV

RIV/00216224:14310/22:00127452

Organizace

Přírodovědecká fakulta – Masarykova univerzita – Repozitář

Klíčová slova anglicky

Food safety; bacterial toxins; predictive microbiology; Baranyi-Roberts model; linear model

Návaznosti

EF17_043/0009632, projekt VaV. 857560, interní kód Repo. RECETOX RI, velká výzkumná infrastruktura.

Změněno: 14. 6. 2025 00:50, RNDr. Daniel Jakubík

Anotace

V originále

Staphylococcal food poisoning is one of the most prevalent causes of foodborne intoxication worldwide. Sandwiches and desserts are susceptible to contamination by S. aureus due to the high proportion of manual work during their production. Our study aimed to evaluate the impact of storage conditions on staphylococcal enterotoxin production in sandwiches and buttercream puffs. Foods were inoculated with different S. aureus strains capable of producing type A, B, and C staphylococcal enterotoxins and incubated at 15, 25, and 30 degrees C. During the storage, samples were analysed for S. aureus counts and for staphylococcal enterotoxins. An enzyme-linked fluorescence assay was used to detect staphylococcal enterotoxins. The influence of inappropriate storage on S. aureus growth and staphylococcal enterotoxin production was evaluated. No staphylococcal enterotoxins were detected in sandwiches stored for 72 h at any of the tested temperatures. In buttercream puffs, enterotoxins type A, B, and C were detected within 24 h of storage at 25 degrees C.

Přiložené soubory

https://is.muni.cz/publication/2239782/2239782.pdf

Citovat

NECIDOVA, Lenka; Sarka BURSOVA; Danka HARUŠTIAKOVÁ a Katerina BOGDANOVICOVA. Evaluation of Staphylococcus aureus growth and staphylococcal enterotoxin production in delicatessen and fine bakery products br. Acta veterinaria (Brno). Brno: University of Veterinary and Pharmaceutical Sciences Brno, 2022, roč. 91, č. 4, s. 417-425. ISSN 0001-7213. Dostupné z: https://doi.org/10.2754/avb202291040417.

@article{53150,
   author = {Necidova, Lenka and Bursova, Sarka and Haruštiaková, Danka and Bogdanovicova, Katerina},
   article_location = {Brno},
   article_number = {4},
   doi = {https://doi.org/10.2754/avb202291040417},
   keywords = {Food safety; bacterial toxins; predictive microbiology; Baranyi-Roberts model; linear model},
   language = {eng},
   issn = {0001-7213},
   journal = {Acta veterinaria (Brno)},
   title = {Evaluation of Staphylococcus aureus growth and staphylococcal enterotoxin production in delicatessen and fine bakery products br},
   url = {https://actavet.vfu.cz/91/4/0417/},
   volume = {91},
   year = {2022}
}

TY  - JOUR
ID  - 53150
AU  - Necidova, Lenka - Bursova, Sarka - Haruštiaková, Danka - Bogdanovicova, Katerina
PY  - 2022
TI  - Evaluation of Staphylococcus aureus growth and staphylococcal enterotoxin production in delicatessen and fine bakery products br
JF  - Acta veterinaria (Brno)
VL  - 91
IS  - 4
SP  - 417-425
EP  - 417-425
PB  - University of Veterinary and Pharmaceutical Sciences Brno
SN  - 0001-7213
KW  - Food safety
KW  - bacterial toxins
KW  - predictive microbiology
KW  - Baranyi-Roberts model
KW  - linear model
UR  - https://actavet.vfu.cz/91/4/0417/
N2  - Staphylococcal food poisoning is one of the most prevalent causes of foodborne intoxication worldwide. Sandwiches and desserts are susceptible to contamination by S. aureus due to the high proportion of manual work during their production. Our study aimed to evaluate the impact of storage conditions on staphylococcal enterotoxin production in sandwiches and buttercream puffs. Foods were inoculated with different S. aureus strains capable of producing type A, B, and C staphylococcal enterotoxins and incubated at 15, 25, and 30 degrees C. During the storage, samples were analysed for S. aureus counts and for staphylococcal enterotoxins. An enzyme-linked fluorescence assay was used to detect staphylococcal enterotoxins. The influence of inappropriate storage on S. aureus growth and staphylococcal enterotoxin production was evaluated. No staphylococcal enterotoxins were detected in sandwiches stored for 72 h at any of the tested temperatures. In buttercream puffs, enterotoxins type A, B, and C were detected within 24 h of storage at 25 degrees C.
ER  -

NECIDOVA, Lenka; Sarka BURSOVA; Danka HARUŠTIAKOVÁ a Katerina BOGDANOVICOVA. Evaluation of Staphylococcus aureus growth and staphylococcal enterotoxin production in delicatessen and fine bakery products br. \textit{Acta veterinaria (Brno)}. Brno: University of Veterinary and Pharmaceutical Sciences Brno, 2022, roč.~91, č.~4, s.~417-425. ISSN~0001-7213. Dostupné z: https://doi.org/10.2754/avb202291040417.

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