Validating the inhibition of Staphylococcus aureus in shelf-stable, ready-to-eat snack sausages with varying combinations of pH and water activity

Journal of Food Protection

Volumn 78, Issue 6, 2015, Pages 1215-1220

  Tilkens, Blair L ^a   King, Amanda M ^b   Glass, Kathleen A ^a   Sindelar, Effrey J ^b  

^a UNIVERSITY OF WISCONSIN   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

STAPHYLOCOCCUS AUREUS;

WATER;

ANIMAL; BACTERIAL COUNT; CHEMISTRY; FAST FOOD; FOOD CONTAMINATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; MEAT; MICROBIOLOGY; PH; POULTRY; POULTRY PRODUCT; PREVENTION AND CONTROL; PROCEDURES; STAPHYLOCOCCUS AUREUS; TEMPERATURE; TIME FACTOR; VALIDATION STUDY;

ANIMALS; COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; MEAT; MEAT PRODUCTS; POULTRY; POULTRY PRODUCTS; SNACKS; STAPHYLOCOCCUS AUREUS; TEMPERATURE; TIME FACTORS; WATER;

EID: 84930526974     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-14-559     Document Type: Article

References (17)

1. American Meat Institute Foundation. 1997. Good manufacturing practices for fermented dry & semi-dry sausage products. Available at: http://www.meathaccp. wisc.edu/assets/Heat-Treated-Shelf-Stable/AMIF-degreehours.pdf. Accessed 2 October 2014.
2. Argudín, M. Á., M. C. Mendoza, and M. R. Rodicio. 2010. Food poisoning and Staphylococcus aureus enterotoxins. Toxins 2:1751-1773.
3. Association of Official Analytical Chemists. 1990. 950.46: Moisture in meat; 973.31: Nitrites in cured meats; 991.36: Fat (crude) in meat and meat products. In K. Helrich, (ed.), Official methods of analysis, 15th ed. Association of Official Analytical Chemists, Arlington, VA.
4. Behling, R. G., J. Eifert, M. C. Erickson, J. B. Gurtler, J. L. Kornacki, E. Line, R. Radcliff, E. T. Ryser, B. Stawick, and Y. Zhinong. 2010. Selected pathogens of concern to industrial food processors: infectious, toxigenic, toxico-infectious, selected emerging pathogenic bacteria, p. 5-61. In J. L. Kornacki (ed.), Principles of microbial troubleshooting in the industrial food processing environment, food microbiology and food safety. Springer, New York.
5. Bennett, S. D., K. A. Walsh, and L. H. Gould. 2013. Foodborne disease outbreaks caused by Bacillus cereus, Clostridium perfringens, and Staphylococcus aureus-United States, 1998-2008. Clin. Infect. Dis. 57:425-433.
6. Borneman, D. L., S. C. Ingham, and C. Ane. 2009. Predicting growth-no growth of Staphylococcus aureus on vacuum-packaged ready-to-eat meats. J. Food Prot. 72:539-548.
7. Buchanan, R., and M. Solberg. 1974. Interaction of sodium nitrate, oxygen and pH on growth of Staphylococcus aureus. J. Food Sci. 27:81-85.
8. Genigeorgis, C. A. 1989. Present state of knowledge on staphylococcal intoxication. Int. J. Food Microbiol. 9:327-360.
9. Leistner, L., and W. Rodel. 1975. The significance of water activity for micro-organisms in meats, p. 309-323. In R. B. Duckworth (ed.), Water relations of foods. Academic Press Inc., New York.
10. Lücke, F. 2000. Utilization of microbes to process and preserve meat. Meat Sci. 56:105-115.
11. Roberts, T. A., A. C. Baird-Parker, and R. B. Tompkin. 1996. Microorganisms in foods 5: characteristics of microbial pathogens. Blackie Academic & Professional, London.
12. Stewart, C. M., M. B. Cole, J. D. Legan, L. Slade, M. H. Vandeven, and D. W. Schaffner. 2002. Staphylococcus aureus growth boundaries: moving towards mechanistic predictive models based on solute-specific effects. Appl. Environ. Microbiol. 68:1864-1871.
13. Toldra, F. (ed.). 2007. Handbook of fermented meat and poultry, 1st ed. Blackwell Publishing, Ames, IA.
14. U. S. Department of Agriculture. 2005. Food safety regulatory essentials: shelf-stable. Principles of preservation of shelf-stable dried meat products. Available at: http://www.meathaccp. wisc.edu/validation/assets/Principles%20for%20preservation.pdf. Accessed 2 October 2014.
15. U. S. Department of Agriculture-Food Safety Inspection Service. 2005. Food standards and labeling policy book. Available at: http://www.fsis.usda.gov/OPPDE/larc/Policies/Labeling-Policy-Book-082005.pdf. Accessed 2 October 2014.
16. U. S. Department of Agriculture-Food Safety Inspection Service. 2005. Meat and poultry hazards and controls guide. Available at: http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/5100.2/Meat-and-Poultry-Hazards-Controls-Guide-10042005.pdf. Accessed 2 October 2014.
17. Wenther, J. B. 2007. AAMPLIFIER Heat-treated, shelf-stable summer sausage & snack sticks-a review. American Association of Meat Processors. Available at: http://www.aamp.com/members2/aamplifier/documents/AAMPlifier-5-15-07.pdf. Accessed 2 October 2014