Evaluation of <i>Staphylococcus aureus</i> growth and staphylococcal enterotoxin production in delicatessen and fine bakery products

Necidová, Lenka; Bursová, Šárka; Haruštiaková, Danka; Bogdanovičová, Kateřina

doi:10.2754/avb202291040417

Acta Veterinaria > Archive > 2022, Vol. 91 > Issue 4 > Evaluation of Staphylococcus…

Acta Vet. Brno 2022, 91: 417-425

https://doi.org/10.2754/avb202291040417

Evaluation of Staphylococcus aureus growth and staphylococcal enterotoxin production in delicatessen and fine bakery products

Lenka Necidová¹, Šárka Bursová¹, Danka Haruštiaková^2,3, Kateřina Bogdanovičová¹

¹University of Veterinary Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Animal Origin Food and Gastronomic Sciences, Brno, Czech Republic
²Masaryk University, Faculty of Medicine, Institute of Biostatistics and Analyses, Brno, Czech Republic
³Masaryk University, Faculty of Science, RECETOX, Brno, Czech Republic

Received February 28, 2022
Accepted October 10, 2022

Staphylococcal food poisoning is one of the most prevalent causes of foodborne intoxication worldwide. Sandwiches and desserts are susceptible to contamination by S. aureus due to the high proportion of manual work during their production. Our study aimed to evaluate the impact of storage conditions on staphylococcal enterotoxin production in sandwiches and buttercream puffs. Foods were inoculated with different S. aureus strains capable of producing type A, B, and C staphylococcal enterotoxins and incubated at 15, 25, and 30 °C. During the storage, samples were analysed for S. aureus counts and for staphylococcal enterotoxins. An enzyme-linked fluorescence assay was used to detect staphylococcal enterotoxins. The influence of inappropriate storage on S. aureus growth and staphylococcal enterotoxin production was evaluated. No staphylococcal enterotoxins were detected in sandwiches stored for 72 h at any of the tested temperatures. In buttercream puffs, enterotoxins type A, B, and C were detected within 24 h of storage at 25 °C.

Keywords

Food safety, bacterial toxins, predictive microbiology, Baranyi-Roberts model, linear model.

Funding

This study was supported by grant No. 223/2019/FVHE from the Internal Grant Agency of the University of Veterinary and Pharmaceutical Sciences Brno. Further support was provided by the RECETOX research infrastructure (the Czech Ministry of Education, Youth and Sports; LM2018121) and CETOCOEN EXCELLENCE Teaming 2 project (Horizon 2020; 857560) and the Czech Ministry of Education, Youth and Sports; CZ.02.1.01/0.0/0.0/17_043/0009632.