Hostname: page-component-848d4c4894-tn8tq Total loading time: 0 Render date: 2024-06-24T10:14:01.413Z Has data issue: false hasContentIssue false

Studies on the growth and survival of Staphylococcus aureus in corned beef

Published online by Cambridge University Press:  19 October 2009

J. M. Mansfield
Affiliation:
Union International Research Centre, Old London Road, St Albans, Herts AL1 1PX
G. Farkas
Affiliation:
Union International Research Centre, Old London Road, St Albans, Herts AL1 1PX
Antonnette A. Wieneke
Affiliation:
Food Hygiene Laboratory, Central Public Health Laboratory, London NW9 5HT
R. J. Gilbert
Affiliation:
Food Hygiene Laboratory, Central Public Health Laboratory, London NW9 5HT
Rights & Permissions [Opens in a new window]

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The growth of an enterotoxin A producing strain of Staphylococcus aureus in corned beef was investigated. In the inoculated 6 lb. canned product the bacteria spread throughout the meat and attained high numbers. The rate of spread of the organisms was related to the temperature and length of storage of the cans and the numbers of bacteria inoculated. Cans which had been stored for more than four months showed high counts of the bacteria throughout the meat. It was noted that with the long term contaminated product counts of S. aureus on some selective media may give falsely low results.

Numbers of S. aureus on meat inoculated by handling after removal from the can were initially extremely variable. More uniform distribution and higher counts were attained only if the meat was exposed for some hours at ambient temperature or above. The significance of the results to the investigation of outbreaks of food poisoning suspected of being associated with canned corned beef is discussed.

Type
Research Article
Copyright
Copyright © Cambridge University Press 1983

References

REFERENCES

Baird-Parker, A. C. & Davenport, E. (1905). Effect of recovery medium on the isolation of S. aureus after heat treatment and after the storage of frozen or dried cells. Journal of Applied Bacteriology 28, 390402.CrossRefGoogle Scholar
Busta, F. F. & Jezeski, J. J. (1963). Effect of sodium chloride concentration in an agar medium on growth of heat-shocked Staphylococcus aureus. Applied Microbiology 11, 404407.CrossRefGoogle Scholar
de Saxe, M., Coe, A. W. & Wieneke, A. A. (1982). The use of phage typing in the investigation of food poisoning caused by Staphylococcus aureus enterotoxins. In Isolation and Identification Methods for Food Poisoning Organisms (ed. Corry, J. E. L., Roberts, D. and Skinner, F. L.), pp. 173197. Society for Applied Bacteriology Technical Series no. 17. London: Academic Press.Google Scholar
Erwin, D. G. & Haight, R. D. (1973). Lethal and inhibitory effects of sodium chloride on thermally stressed Staphylococcus aureus. Journal of Bacteriology 116, 337340.CrossRefGoogle ScholarPubMed
Gilbert, R. J. (1983). Foodborne infections and intoxications – recent trends and prospects for the future. In Advances and Prospects in Food Microbiology. Society for Applied Bacteriology Symposium Series no. 11. London: Academic Press. (In the Press.)Google Scholar
Gilbert, R. J., Kolvin, J. L. & Roberts, D. (1982). Canned foods – the problems of food poisoning and spoilage. Health and Hygiene 4, 4147.Google Scholar
Gilbert, R. J. & Wieneke, A. A. (1973). Staphylococcal food poisoning with special reference to the detection of enterotoxin in food. In The Microbiological Safety of Food (ed. Hobbs, B. C. and Christian, J. H. B.), pp. 273285. London: Academic Press.Google Scholar
Gray, R. J. H., Gaske, M. A. & Ordal, Z. J. (1974). Enumeration of thermally stressed Staphylococcus aureus MF–31. Journal of Food Science 39, 884886.CrossRefGoogle Scholar
Hurst, A., Hughes, A. & Collins-Thompson, D. L. (1974). The effects of sub lethal heating on Staphylococcus aureus at different physiological ages. Canadian Journal of Microbiology 20, 765768.CrossRefGoogle Scholar
Jackson, H. (1974). Loss of viability and metabolic injury of Staphylococcus aureus resulting from storage at 5 °C. Journal of Applied Bacteriology 37, 5964.CrossRefGoogle Scholar
Jones, A. & Richards, T. (1952). Night blue and Victoria blue as indicators in lipolysis media. Proceedings of the Society of Applied Bacteriology 15, 82.CrossRefGoogle Scholar
Kilsby, D. C. & Pugh, M. E. (1981). The relevance of the distribution of micro-organisms within batches of food to the control of microbiological hazards from foods. Journal of Applied Bacteriology 51, 345354.CrossRefGoogle Scholar
Lachica, R. V. F., Genigeorgis, C. & Hoeprich, P. D. (1971). Metachromatic agar – diffusion methods for detecting Staphylococcal nuclease activity. Applied Microbiology 21, 485487.CrossRefGoogle ScholarPubMed
Smolka, L. R., Nelson, D. E. & Kelley, L. M. (1974). Interaction of pH and NaCl on enumeration of heat-stressed Staphylococcus aureus. Applied Microbiology 27, 443447.CrossRefGoogle ScholarPubMed
Stersky, A., Todd, E. & Pivnick, H. (1980). Food poisoning associated with post-process leakage (PPL) in canned foods. Journal of Food Protection 43, 465476.CrossRefGoogle ScholarPubMed