PMID- 30959666
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20230308
IS  - 1944-9097 (Electronic)
IS  - 0362-028X (Linking)
VI  - 49
IP  - 6
DP  - 1986 Jun
TI  - Staphylococcus aureus Growth and Thermostable Nuclease and Enterotoxin Production 
      in Canned Salmon and Sardines.
PG  - 428-435
LID - 10.4315/0362-028X-49.6.428 [doi]
AB  - Staphylococcus aureus growth, thermostable nuclease (TNase) and enterotoxin 
      production in inoculated canned salmon incubated at 22 +/- 1 degrees C for 4 d were 
      dependent on the size of inoculum, and on the amount of oxygen present in the 
      headspace; under nitrogen with an inoculum of 7 cfu/can, 10(2)-10(3) cfu/g, no 
      TNase and traces of enterotoxins (A, B, C(2)) were observed; under oxygen with 
      the same inoculum >/=10(9) cfu/g, >/=6.0 mug TNase and up to 5.2 mug total enterotoxins 
      (A, B, and C(2))/100 g of salmon were observed. Values were intermediate under 
      atmospheric air. After 1 week, 2 months and 4-24 months of incubation of salmon 
      under nitrogen, S. aureus cfus were 10(8), 10(6) and 10(4)-10(5) per g; TNase 
      ranged from trace amounts to 20 mug/100 g and total enterotoxins from <1.0 mug to 
      6.2 mug/100 g. In canned sardines stored from 1 d to 12 months at 22 +/- 1 degrees C, levels 
      were 10(9) cfu/g and 3.7-3.9 mug total enterotoxins/100 g; after 1 week, counts 
      declined to 10(5) cfu/g but total enterotoxins remained relatively stable in some 
      cans with up to 6.2 mug/100 g of sardines after 12 months. TNase varied from <1.0 
      mug to 20 mug/100 g of salmon with 10(9) and 10(5) cfu/g, respectively. In 
      sardines, similar variation in TNase was observed and there was no correlation 
      between TNase, enterotoxins and cfu/g. After 2 d to 24 months, carbon dioxide, an 
      acidic smell and unacceptable odors were detectable over the headspace of S. 
      aureus contaminated salmon and sardines, but not all persons who sniffed the 
      contaminated products could recognize off-odors that would warn them against 
      consuming the food. To prevent canned foods from causing staphylococcal illness, 
      the conditions allowing post-process contamination should be eliminated by the 
      producer and distributor of the products.
FAU - Stersky, A K
AU  - Stersky AK
AD  - Microbiology Research Division, Food Directorate, Health Protection Branch, 
      Health and Welfare Canada, Ottawa, Ontario, Canada K1A 0L2.
FAU - Szabo, R
AU  - Szabo R
AD  - Microbiology Research Division, Food Directorate, Health Protection Branch, 
      Health and Welfare Canada, Ottawa, Ontario, Canada K1A 0L2.
FAU - Todd, E C D
AU  - Todd ECD
AD  - Microbiology Research Division, Food Directorate, Health Protection Branch, 
      Health and Welfare Canada, Ottawa, Ontario, Canada K1A 0L2.
FAU - Thacker, C
AU  - Thacker C
AD  - Microbiology Research Division, Food Directorate, Health Protection Branch, 
      Health and Welfare Canada, Ottawa, Ontario, Canada K1A 0L2.
FAU - Dickie, N
AU  - Dickie N
AD  - Microbiology Research Division, Food Directorate, Health Protection Branch, 
      Health and Welfare Canada, Ottawa, Ontario, Canada K1A 0L2.
FAU - Akhtar, M
AU  - Akhtar M
AD  - Microbiology Research Division, Food Directorate, Health Protection Branch, 
      Health and Welfare Canada, Ottawa, Ontario, Canada K1A 0L2.
LA  - eng
PT  - Journal Article
PL  - United States
TA  - J Food Prot
JT  - Journal of food protection
JID - 7703944
EDAT- 1986/06/01 00:00
MHDA- 1986/06/01 00:01
CRDT- 2019/04/10 06:00
PHST- 2019/04/10 06:00 [entrez]
PHST- 1986/06/01 00:00 [pubmed]
PHST- 1986/06/01 00:01 [medline]
AID - S0362-028X(23)00074-1 [pii]
AID - 10.4315/0362-028X-49.6.428 [doi]
PST - ppublish
SO  - J Food Prot. 1986 Jun;49(6):428-435. doi: 10.4315/0362-028X-49.6.428.