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 and Katerina BOGDANOVICOVA

Basic information

Original name

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

Authors

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

Edition

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

Other information

Language

English

Type of outcome

Article in a journal

Country of publisher

Czech Republic

Confidentiality degree

is not subject to a state or trade secret

References:

URL

Marked to be transferred to RIV

Yes

RIV identification code

RIV/00216224:14310/22:00127452

Organization

Přírodovědecká fakulta – Repository – Repository

Keywords in English

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

Links

EF17_043/0009632, research and development project. 857560, interní kód Repo. RECETOX RI, large research infrastructures.

Changed: 14/6/2025 00:50, RNDr. Daniel Jakubík

Abstract

In the original language

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.

Files attached

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

Cite

NECIDOVA, Lenka; Sarka BURSOVA; Danka HARUŠTIAKOVÁ and 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, vol. 91, No 4, p. 417-425. ISSN 0001-7213. Available from: 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 and 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, vol.~91, No~4, p.~417-425. ISSN~0001-7213. Available from: https://doi.org/10.2754/avb202291040417.

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