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.

Funding

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.

Funders	Funder number
National Pork Producers Council

Keywords

Country-cured hams
Staphylococcal enterotoxin
Staphylococcus aureus

ASJC Scopus subject areas

Food Science

Access to Document

10.1016/S0309-1740(02)00026-8

Cite this

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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.",

year = "2002",

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doi = "10.1016/S0309-1740(02)00026-8",

language = "English",

volume = "62",

pages = "267--273",

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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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SN - 0309-1740

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JO - Meat Science

JF - Meat Science

IS - 2

ER -

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

Abstract

Bibliographical note

Funding

Keywords

ASJC Scopus subject areas

Access to Document

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