The modeling of time to enterotoxin detection of Staphylococcus aureus in chicken meat

This study was aimed to model the Time to Enterotoxin Detection (TED) in chicken meat as a function of temperature and salt concentration (NaCl) using a polynomial response surface model. The standard strain of Staphylococcus (ATCC 13565) as the producer of enterotoxin A producer was inoculated into...

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Bibliographic Details
Published in:Journal of food safety 2017-11, Vol.37 (4), p.n/a
Main Authors: Chaves, Rafael D., Silva, Alessandra R., Alvarenga, Verônica O., Pereira, José L., Mousavi Khaneghah, Amin
Format: Article
Language:English
Subjects:
Experimental design
Food safety
Meat
Meat products
pH effects
Salt
Salts
Sodium chloride
Staphylococcal enterotoxin A
Temperature effects
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Summary:This study was aimed to model the Time to Enterotoxin Detection (TED) in chicken meat as a function of temperature and salt concentration (NaCl) using a polynomial response surface model. The standard strain of Staphylococcus (ATCC 13565) as the producer of enterotoxin A producer was inoculated into 25 g of chicken meat sample. The samples were prepared according to proposed combinations of NaCl concentration, pH, and temperature with consider to the experimental design. At intervals of time, (1–24 hours), the approved enterotoxin extraction protocol and Staphylococcal Enterotoxin (SE) detection techniques (mini VIDAS, BioMérieux) were applied. Four hours was determined as the lowest detection time among the experiments at 37 and 41 °C treated with 0.8 or 1% and 1% salt, respectively. Following the linear and quadratic temperature patterns, the temperature often found in kitchen (tropical countries) is able to reduce TED even in high concentrations of salt. Practical applications The proposed models could be applied to calculate the Time to Enterotoxin Detection (TED) in similar chicken meat products with consider to defined variables. An acceptable prediction for TED (R2 = 0.83, bias = 0.81) was provided by the established model as the result of variations in salt concentration and temperature. Hence, the introduced model can be approached to guaranty the proposed level of food safety.
ISSN:0149-6085
1745-4565
DOI:10.1111/jfs.12342