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Staphylococcus aureus : modélisation des limites de son développement pour les besoins de l'évaluation des risques.

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

Auteurs : STEWART C. M., COLE M. B., LEGAN J. D., et al.

Type d'article : Article

Résumé

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 relative humidity (RH) values. In this study, glycerol was used to investigate the effects of a glass-forming nonionic humectant to avoid specific metabolic aspects of membrane ion transport. The experiments were designed to produce a growth boundary model as a tool for risk assessment. The statistical effects and interactions of RH (84 to 95% adjusted by glycerol), initial pH (4.5 to 7.0 adjusted by HCl), and potassium sorbate (0, 500, or 1000 ppm) or calcium propionate (0, 500, or 1000 ppm) on the aerobic growth at 37 °C of a five-strain S. aureus cocktail in brain heart infusion broth were explored. Growth was monitored by turbidity during a 24-week period. Toxin production was explored by enterotoxin assay. All studied parameters significantly affected the growth responses of S. aureus with interactions between RH and pH. The resulting growth/no growth boundary is presented.

Détails

  • Titre original : Modeling the growth boundary of Staphylococcus aureus for risk assessment purposes.
  • Identifiant de la fiche : 2002-0188
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 64 - n. 1
  • Date d'édition : 01/2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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