Evaluation of Staphylococcus aureus growth and staphylococcal enterotoxin production in delicatessen and fine bakery products
نویسندگان
چکیده
Staphylococcal food poisoning is one of the most prevalent causes foodborne intoxication worldwide. Sandwiches and desserts are susceptible to contamination by S. aureus due high proportion manual work during their production. Our study aimed evaluate impact storage conditions on staphylococcal enterotoxin production in sandwiches buttercream puffs. Foods were inoculated with different strains capable producing type A, B, C enterotoxins incubated at 15, 25, 30 °C. During storage, samples analysed for counts enterotoxins. An enzyme-linked fluorescence assay was used detect The influence inappropriate growth evaluated. No detected stored 72 h any tested temperatures. In puffs, within 24 25
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ژورنال
عنوان ژورنال: Acta Veterinaria Brno
سال: 2022
ISSN: ['1801-7576', '0001-7213']
DOI: https://doi.org/10.2754/avb202291040417