Growth characterisation of Staphylococcus aureus in milk: A quantitative approach

Czech Journal of Food Sciences

Volumn 27, Issue 6, 2009, Pages 443-453

  Medveďová, Alžbeta ^a   Valík, L'ubomír ^a   Sirotná, Zuzana ^b   Liptáková, Denisa ^a  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

^b Public Health Authority of the Slovak Republic   (Slovakia)

Author keywords

Predictive microbiology, growth parameters; Staphylococcus aureus

Indexed keywords

BACTERIA (MICROORGANISMS); STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 74549174088     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (43)

1. AKINEDEN Ö., HASSAN A. A., SCHNIEDER E., USLEBER E. (2008) : Enterotoxinogenic properties of Staphylococcus aureus isolated from goats' milk cheese. International Journal of Food Microbiology, 124: 211-216.
2. ASPERGER H., ZANGERL P. (2003) : Staphylococcus aureus, Encyclopaedia of Dairy Sciences. Academic Press, San Diego: 2563-2569.
3. BAIRD-PARKER T. C. (2000) : Staphylococcus aureus, The Microbiological Safety and Quality of Food. Aspen Publishers, Inc., Gaithersburg: 1317-1330.
4. BAIRD-PARKER T. C. (1990) : The staphylococci: an introduction. Journal of Applied Bacteriology, Symposium Supplement, 69: S1-S8.
5. BALABAN N., RASOOLY A. (2000) : Staphylococcal enterotoxins. International Journal of Food Microbiology, 61:1-10.
6. BARANYI J., ROBERTS T. A., MC CLURE P. (1993) : A nonautonomous differential equation to model bacterial growth. Food Microbiology, 10: 43-49.
7. BARANYI J., ROBERTS T. A. (1995) : Mathematics of predictive food microbiology. International Journal of Food Microbiology, 26:199-218.
8. BARANYI J., PIN C, ROSS T. (1999) : Validating and comparing predictive models. International Journal of Food Microbiology, 48:159-166.
9. BOYNUKARA B., GULHAN T., ALISARLI M., GURTUK K., SOLMAZ H. (2008) : Classical enterotoxinogenic characteristics of Staphylococcus aureus strains isolated form bovine subclinical mastitis in Van, Turkey. International Journal of Food Microbiology, 125: 209-211.
10. BREMER P. J., FLETCHER G. C., OSBORNE C. (2004) : Staphylococcus aureus. New Zealand Institute for Crop and Food Research Limited, Christchurch.
11. CHARLIER C, EVEN S., GAUTIER M., LE LOIR Y. (2008) : Acidification is not involved in the early inhibition of Staphylococcus aureus growth by Lactococcus lactis in milk. International Dairy Journal, 18: 197-203.
12. Commission Regulation (EC) No. 1441/2007 amending Regulation (EC) No. 2073/2005 on microbiological criteria for foodstuffs. Official Journal of the European Union, L322/12: 18.
13. DAUGHTRY B. K., DAVEY K. R., KING K. D. (1997) : Temperature dependence of growth kinetics of food bacteria. Food Microbiology, 14: 21-30.
14. DAVEY K. R. (1991) : Applicability of the Davey (linear Arrhenius) predictive model to the lag phase of microbial growth. Journal of Applied Bacteriology, 70: 253-257.
15. DELBES C, ALOMAR J., CHOUGUI N., MARTIN J.-F., MONTEL M.-CH. (2006) : Staphylococcus aureus growth and enterotoxin production during the manufacture of uncooked, semihard cheese from cows' raw milk. Journal of Food Protection, 69: 2161-2167.
16. DENGREMONT E., MEMBRÉ J. M. (1995) : Statistical approach for comparison of the growth rates of five strains of Staphylococcus aureus. Applied and Environmental Microbiology, 61: 4389-4395.
17. DENS E. J., BERNAERTS K., STANDAERT A. R., VAN IMPE J. F. (2005) : Cell division theory and individual-based modelling of microbial lag: Part I. The theory of cell division. International Journal of Food Microbiology, 101: 303-318.
18. FUJIKAWA H., MOROZUMI S. (2006) : Modeling Staphylococcus aureus growth and enterotoxin production in milk. Food Microbiology, 23: 260-267.
19. GARCÍA P., MADERA C., MARTINEZ B., RODRIGUEZ A. (2007) : Biocontrol of Staphylococcus aureus in curd manufacturing processes using bacteriophages. International Dairy Journal, 17: 1323-1239.
20. GIBSON A. M., BARANYI J., PITT J. I., EYLES M. J., ROBERTS T. A. (1994) : Predicting fungal growth: the effect of water activity on Aspergillus flavus and related species. International Journal of Food Microbiology, 23: 419-431.
21. HALPIN-DOHNALEK M. J., MARTH E. H. (1989) : Staphylococcus aureus: Production of extracellular compounds and behaviour in foods - a rewiev. Journal of Food Protection, 52: 267-282.
22. JAY J. M. (2000) : Staphylococcal gastroenteritis, Modern Food Microbiology. Aspen Publishers Inc., Gaithersburg, 23: 441-459.
23. KÉROUANTON A., HENNEKINNE J. A., LETERTRE C., PETIT L., CHENEAU O., BRISABOIS A., DE BUYSER M. L. (2007) : Characterization of Staphylococcus aureus strains associated with food poisoning outbreaks in France. International Journal of Food Microbiology, 115: 369-375.
24. LANCETTE G. A., TATINI S. R. (1992) : Staphylococcus aureus, Compendium of Methods for the Microbiological Examination of Foods. American Public Health Association, Washington: 533-550.
25. LINDQVIST R., SYLVÉN S., VÅGSHOLM I. (2002) : Quantitative microbial risk assessment by Staphylococcus aureus in unripened cheese made from raw milk. International Journal of Food Microbiology, 78:155-170.
26. MCMEEKIN T. A., OLLEY J. N., ROSS T., RATKOWSKY D. A. (1993) : Model validation. Model Comparison, Predictive Microbiology: Theory and Application. Research Studies Press, Ltd, Somerset: 59-70.
27. NORMANNO G., FLRINU A., VLRGILIO S., MULA G., DAMBROSIO A., POGGIU A., DECASTELLI L., MIONI R., SCUOTA S., BOLZONI G. (2005) : Coagulase-positive Staphylococci and Staphylococcus aureus in food products marked in Italy. International Journal of Food Microbiology, 98: 73-79.
28. NORMANNO G., LA SALANDRA G., QUAGLIA N. C., CORRENTE M., PARISI A., SANTAGADA G., FIRINU A., CRISETTI E., CELANO G. V. (2007) : Occurrence, characterization and antimicrobial resistence of enterotoxigenic Staphylococcus aureus isolated from meat and dairy products. International Journal of Microbiology, 115: 290-296.
29. NOTERMANS S., HEUVELMAN C. J. (1983) : Combined effect of water activity, pH and sub-optimal temperature on growth and enterotoxin production of Staphylococcus aureus. Journal of Food Science, 48: 1832-1840.
30. ONDROVČÍK P. (2003) : Staphylococcus aureus, Lékařská mikrobiologie speciální. Neptun, Brno: 100-107.
31. RATKOWSKY D. A., LOWRY R. K., MCM EEKIN T. A., STOKES A. N., CHANDLER R. E. (1983) : Model for bacterial Culture Growth Rate Throughout the Entire Biokinetic Temperature Range. Journal of Bacteriology, 154:1222-1226.
32. RATKOWSKY D. A., OLLEY J., MCMEEKIN T. A., BALL A. (1982) : Relationship between temperature and growth rate of bacterial culture. Journal of Bacteriology, 149: 1-5.
33. StatSoft Inc. (2006) : Statistica Cz (software for data analysis). Available at www.StatSoft.cz
34. STN ISO 6888-1 (1999) : Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species). Part 1: Technique using Baird-Parker agar medium. International Organization for Standardization, Geneva.
35. SUTHERLAND J. P., BAYLISS A. J., ROBERTS T. A. (1994) : Predictive modelling of growth of Staphylococcus aureus: the effects of temperature, pH and sodium chloride. International Journal of Food Microbiology, 21: 217-236.
36. TATINI S. R. (1973) : Influence of food environments on growth of Staphylococcus aureus and production of various enterotoxins. Journal of Milk and Food Technology, 36: 559-563.
37. VALÍK L'., MEDVEĎOVÁ A., BAJÚSOVÁ B., LIPTÁKOVÁ D. (2008) : Variability of growth parameters of Staphylococcus aureus in milk. Journal of Food and Nutrition Research, 47:18-22.
38. VALÍK L., GÖRNER E, SONNEVELD K., POLKA P. (2004) : Faktory ovplyvňujúce fermentáciu ovčieho hrudkového syra na salaši. In: Celostátní přehlídky sýrů, 2004: Výsledky přehlídek a sborník předná šek semináře M1éko a sýry 2004. Česká společnost chemická, Praha: 85-87.
39. VALÍK L'., PIECKOVÁ E. (2001) : Growth modelling of heat-resistant fungi: the effect of water activity. International Journal of Food Microbiology, 63: 11-17.
40. VALÍK L'., GöRNER F. (1993) : Growth of Staphylococcus aureus in pasta in relation to its water activity. International Journal of Food Microbiology, 20: 45-48.
41. VASIL' M., FOTTA M., ELEČKO J. (2005) : Výskyt a druhová špecifikácia Staphylococcus sp. izolovaných z prvovýroby ovčieho mlieka. Mliekarstvo, 36: 25-27.
42. ZÁRATE V., BELDA R, PÉREZ C., CARDELL E. (1997) : Changes in the microbial flora of tenerife goats' milk cheese during ripening. International Dairy Journal, 7: 635-641.
43. ZWIETERING M. H., DE KOOS J. T., HASENACK B. E., DE WITT J. C., VAN't RIET K. (1991) : Modelling of bacterial growth as a function of temperature. Applied and Environmental Microbiology, 57: 1094-1101.