A study on the factors affecting the growth of Staphylococus aureus strains and enterotoxin production in cream pastries

ALISARLI M., Sagun E., ALEMDAR S., AKKAYA L.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.26, sa.3, ss.535-542, 2002 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 26 Sayı: 3
  • Basım Tarihi: 2002
  • Dergi Adı: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.535-542
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet

Özet

In this study, the growth and enterotoxin production abilities of enterotoxigenic S. aureus strains In cream pastries were investigated. The cream was inoculated with enterotoxigenic S. aureus strains, which produce A (SEA 10652 FDA 196E), B (SEB 10654 FDA 243), C (SEC 10655 137) and D (SED 10656 494) type toxins as mixtures at 10(3), 10(4) and 10(5) cfu/g levels. Cream pastry samples produced with these cream mixtures were stored at 4degreesC, 10degreesC, 18degreesC, room temperature (23-26degreesC) and 30degreesC for 48 hours. The samples taken after 2, 6, 12, 24 and 48 hours during this experiment were analysed microbiologically, physicochemically and serologically.