Comparision of sampling locations of sausage during maturation for survival and enterotoxin production of Staphylococcus aureus

초록

The present study was aimed at determining the influence of different sampling locations on raw sausage with artificially contaminated strains of S. aureus. The growth characteristics and enterotoxin production of S. aureus during the drying step of this product with and without added sodium nitrite were evaluated. Three strains of S. aureus were grown to stationary phase and inoculated (4 log CFU/g) into sausage ingredients. In control sausage with no S. aureus, aerobic plate counts increased by 5.5-6 log CFU/g during the 10 d drying period, and coliforms increased by 4-4.8g CFU/g. The addition of sodium nitrite or increased salt to sausage limited the growth of coliform bacteria (P < 0.05). S. aureus numbers increased approximately 2 log CFU/g during the drying step, regardless of sampling locations or additional salt or nitrite. Additional salt or nitrite had no effect on S. aureus growth (P > 0.05) with different sampling locations. Staphylococcal enterotoxin was not detected in air-dried sausages at any sampling location and time. The results suggested that the addition of sodium nitrite or high amount of salt did not effect on growing S. aureus or aerobic bacteria but these agents effected on coliform bacteria.