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Study on the Growth and Enterotoxin Production by Staphylococcus aureus in Canned Meat before Retorting

Possible contamination by Staphylococcus aureus of the production environment and of the meat of a canned meat production factory was analysed. A total of 108 samples were taken from nine critical control points, 13 of them were positive for S. aureus. None of the isolates produced enterotoxins. To...

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Autores principales: Grispoldi, Luca, Popescu, Paul Alexanderu, Karama, Musafiri, Gullo, Vito, Poerio, Giusi, Borgogni, Elena, Torlai, Paolo, Chianese, Giuseppina, Fermani, Anna Giovanna, Sechi, Paola, Cenci-Goga, Beniamino
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6563289/
https://www.ncbi.nlm.nih.gov/pubmed/31126038
http://dx.doi.org/10.3390/toxins11050291
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author Grispoldi, Luca
Popescu, Paul Alexanderu
Karama, Musafiri
Gullo, Vito
Poerio, Giusi
Borgogni, Elena
Torlai, Paolo
Chianese, Giuseppina
Fermani, Anna Giovanna
Sechi, Paola
Cenci-Goga, Beniamino
author_facet Grispoldi, Luca
Popescu, Paul Alexanderu
Karama, Musafiri
Gullo, Vito
Poerio, Giusi
Borgogni, Elena
Torlai, Paolo
Chianese, Giuseppina
Fermani, Anna Giovanna
Sechi, Paola
Cenci-Goga, Beniamino
author_sort Grispoldi, Luca
collection PubMed
description Possible contamination by Staphylococcus aureus of the production environment and of the meat of a canned meat production factory was analysed. A total of 108 samples were taken from nine critical control points, 13 of them were positive for S. aureus. None of the isolates produced enterotoxins. To determine how much time can elapse between can seaming and sterilisation in the autoclave without any risk of enterotoxin production by S. aureus, the growth and enterotoxin production of three enterotoxin A producing strains of S. aureus (one ATCC strain and two field strains) in canned meat before sterilisation was investigated at three different temperatures (37, 20 and 10 °C). Two types of meat were used, one with and one without sodium nitrite. In the canned products, the spiked bacteria spread throughout the meat and reached high levels. Enterotoxin production was shown to start 10 hours after incubation at 37 °C and after 48 h after incubation at 20 °C; the production of enterotoxin was always detected in the transition between the exponential and the stationary growth phase. At 10 °C, the enterotoxin was never detected. The statistical analysis of the data showed that the difference between the two different types of meat was not statistically significant (p value > 0.05). Since it is well known that following heat treatment, staphylococcal enterotoxins, although still active (in in vivo assays), can be undetectable (loss of serological recognition) depending on the food matrix and pH, it is quite difficult to foresee the impact of heat treatment on enterotoxin activity. Therefore, although the bacteria are eliminated, the toxins may remain and cause food poisoning. The significance of the results of this study towards implementing good manufacturing practices and hazard analysis critical control points in a canned meat factory are discussed with reference to the management of pre-retorting steps after seaming.
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spelling pubmed-65632892019-06-17 Study on the Growth and Enterotoxin Production by Staphylococcus aureus in Canned Meat before Retorting Grispoldi, Luca Popescu, Paul Alexanderu Karama, Musafiri Gullo, Vito Poerio, Giusi Borgogni, Elena Torlai, Paolo Chianese, Giuseppina Fermani, Anna Giovanna Sechi, Paola Cenci-Goga, Beniamino Toxins (Basel) Communication Possible contamination by Staphylococcus aureus of the production environment and of the meat of a canned meat production factory was analysed. A total of 108 samples were taken from nine critical control points, 13 of them were positive for S. aureus. None of the isolates produced enterotoxins. To determine how much time can elapse between can seaming and sterilisation in the autoclave without any risk of enterotoxin production by S. aureus, the growth and enterotoxin production of three enterotoxin A producing strains of S. aureus (one ATCC strain and two field strains) in canned meat before sterilisation was investigated at three different temperatures (37, 20 and 10 °C). Two types of meat were used, one with and one without sodium nitrite. In the canned products, the spiked bacteria spread throughout the meat and reached high levels. Enterotoxin production was shown to start 10 hours after incubation at 37 °C and after 48 h after incubation at 20 °C; the production of enterotoxin was always detected in the transition between the exponential and the stationary growth phase. At 10 °C, the enterotoxin was never detected. The statistical analysis of the data showed that the difference between the two different types of meat was not statistically significant (p value > 0.05). Since it is well known that following heat treatment, staphylococcal enterotoxins, although still active (in in vivo assays), can be undetectable (loss of serological recognition) depending on the food matrix and pH, it is quite difficult to foresee the impact of heat treatment on enterotoxin activity. Therefore, although the bacteria are eliminated, the toxins may remain and cause food poisoning. The significance of the results of this study towards implementing good manufacturing practices and hazard analysis critical control points in a canned meat factory are discussed with reference to the management of pre-retorting steps after seaming. MDPI 2019-05-23 /pmc/articles/PMC6563289/ /pubmed/31126038 http://dx.doi.org/10.3390/toxins11050291 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Communication
Grispoldi, Luca
Popescu, Paul Alexanderu
Karama, Musafiri
Gullo, Vito
Poerio, Giusi
Borgogni, Elena
Torlai, Paolo
Chianese, Giuseppina
Fermani, Anna Giovanna
Sechi, Paola
Cenci-Goga, Beniamino
Study on the Growth and Enterotoxin Production by Staphylococcus aureus in Canned Meat before Retorting
title Study on the Growth and Enterotoxin Production by Staphylococcus aureus in Canned Meat before Retorting
title_full Study on the Growth and Enterotoxin Production by Staphylococcus aureus in Canned Meat before Retorting
title_fullStr Study on the Growth and Enterotoxin Production by Staphylococcus aureus in Canned Meat before Retorting
title_full_unstemmed Study on the Growth and Enterotoxin Production by Staphylococcus aureus in Canned Meat before Retorting
title_short Study on the Growth and Enterotoxin Production by Staphylococcus aureus in Canned Meat before Retorting
title_sort study on the growth and enterotoxin production by staphylococcus aureus in canned meat before retorting
topic Communication
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6563289/
https://www.ncbi.nlm.nih.gov/pubmed/31126038
http://dx.doi.org/10.3390/toxins11050291
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