Staphylococcus aureus survival, staphylococcal enterotoxin production and shelf stability of country-cured hams manufactured under different processing procedures

Susana M. Portocarrero; Melissa Newman; Benjy Mikel

doi:10.1016/S0309-1740(02)00026-8

Staphylococcus aureus survival, staphylococcal enterotoxin production and shelf stability of country-cured hams manufactured under different processing procedures

Susana M. Portocarrero, Melissa Newman, Benjy Mikel

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

30 Scopus citations

Abstract

Fresh hams were inoculated with Staphylococcus aureus, cured, equalized, cold smoked or non-smoked, and aged. Initial S. aureus populations of 8.57 and 8.12 Log₁₀ CFU/cm² for salt and salt + NO₂hams decreased to below the levels of detection after the fourth month of aging. S. aureus was detected following enrichment for 75% of the inoculated and 62% of the control hams at the end of the aging period. Staphylococcal enterotoxin was detected in 40% of the inoculated and 50% of the control hams following the aging period. The NaCl content of these hams with or without nitrite were 4.45/3.37% and a_w values 0.94/0.91. Country-cured ham products obtained from retail stores in Kentucky were all negative for S. aureus enterotoxin. These results indicate that higher salt content and lower a_w values on country-cured hams play an important role in controlling the growth and toxin production of S. aureus.

Original language	English
Pages (from-to)	267-273
Number of pages	7
Journal	Meat Science
Volume	62
Issue number	2
DOIs	https://doi.org/10.1016/S0309-1740(02)00026-8
State	Published - Oct 2002

Bibliographical note

Funding Information:
Special acknowledgment is made of the National Pork Producers Council for partial support of this research. Thanks to Katherine Akers for technical assistance and advice.

Keywords

Country-cured hams
Staphylococcal enterotoxin
Staphylococcus aureus

ASJC Scopus subject areas

Food Science

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10.1016/S0309-1740(02)00026-8

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title = "Staphylococcus aureus survival, staphylococcal enterotoxin production and shelf stability of country-cured hams manufactured under different processing procedures",

abstract = "Fresh hams were inoculated with Staphylococcus aureus, cured, equalized, cold smoked or non-smoked, and aged. Initial S. aureus populations of 8.57 and 8.12 Log10 CFU/cm2 for salt and salt + NO2hams decreased to below the levels of detection after the fourth month of aging. S. aureus was detected following enrichment for 75% of the inoculated and 62% of the control hams at the end of the aging period. Staphylococcal enterotoxin was detected in 40% of the inoculated and 50% of the control hams following the aging period. The NaCl content of these hams with or without nitrite were 4.45/3.37% and aw values 0.94/0.91. Country-cured ham products obtained from retail stores in Kentucky were all negative for S. aureus enterotoxin. These results indicate that higher salt content and lower aw values on country-cured hams play an important role in controlling the growth and toxin production of S. aureus.",

keywords = "Country-cured hams, Staphylococcal enterotoxin, Staphylococcus aureus",

author = "Portocarrero, {Susana M.} and Melissa Newman and Benjy Mikel",

note = "Funding Information: Special acknowledgment is made of the National Pork Producers Council for partial support of this research. Thanks to Katherine Akers for technical assistance and advice.",

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AU - Portocarrero, Susana M.

AU - Newman, Melissa

AU - Mikel, Benjy

N1 - Funding Information: Special acknowledgment is made of the National Pork Producers Council for partial support of this research. Thanks to Katherine Akers for technical assistance and advice.

PY - 2002/10

Y1 - 2002/10

N2 - Fresh hams were inoculated with Staphylococcus aureus, cured, equalized, cold smoked or non-smoked, and aged. Initial S. aureus populations of 8.57 and 8.12 Log10 CFU/cm2 for salt and salt + NO2hams decreased to below the levels of detection after the fourth month of aging. S. aureus was detected following enrichment for 75% of the inoculated and 62% of the control hams at the end of the aging period. Staphylococcal enterotoxin was detected in 40% of the inoculated and 50% of the control hams following the aging period. The NaCl content of these hams with or without nitrite were 4.45/3.37% and aw values 0.94/0.91. Country-cured ham products obtained from retail stores in Kentucky were all negative for S. aureus enterotoxin. These results indicate that higher salt content and lower aw values on country-cured hams play an important role in controlling the growth and toxin production of S. aureus.

AB - Fresh hams were inoculated with Staphylococcus aureus, cured, equalized, cold smoked or non-smoked, and aged. Initial S. aureus populations of 8.57 and 8.12 Log10 CFU/cm2 for salt and salt + NO2hams decreased to below the levels of detection after the fourth month of aging. S. aureus was detected following enrichment for 75% of the inoculated and 62% of the control hams at the end of the aging period. Staphylococcal enterotoxin was detected in 40% of the inoculated and 50% of the control hams following the aging period. The NaCl content of these hams with or without nitrite were 4.45/3.37% and aw values 0.94/0.91. Country-cured ham products obtained from retail stores in Kentucky were all negative for S. aureus enterotoxin. These results indicate that higher salt content and lower aw values on country-cured hams play an important role in controlling the growth and toxin production of S. aureus.

KW - Country-cured hams

KW - Staphylococcal enterotoxin

KW - Staphylococcus aureus

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JO - Meat Science

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Staphylococcus aureus survival, staphylococcal enterotoxin production and shelf stability of country-cured hams manufactured under different processing procedures

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

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