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