The Effect of Different Storage Temperatures on the Growth and Enterotoxin Producing Characteristics of Stapyhlococcus aureus in Çiğ Köfte
The growing and toxin-producing ability of strains of Staphylococcus aureus producing enterotoxin A (SEA 10652 FDA 196E), B (SEB 10654 FDA 243), C (SEC 10655 137) and D (SED 10656 494) were investigated in çiğ köfte (a raw ball prepared by the hand-kneading of lean ground-beef, fine bulgur and a variety of spices). For this purpose, çiğ köfte samples prepared under experimental conditions (Group I containing enterotoxin A, Group II containing enterotoxin B, Group III containing enterotoxin C, Group IV containing enterotoxin D, and Group V (mix) containing enterotoxins A, B, C, and D) were separately contaminated by strains of S. aureus at the level of 105 cfu/g, and the samples were stored at 10 °C, at room temperature (21-23 °C) and at 30 °C. The counting of S. aureus colonies and enterotoxin determination in the samples was performed at the initiation of storage, and after 2, 4, 6, 12 and 24 h. There was no increase in the S. aureus count and toxin was not detected in the samples stored at 10 °C. Enterotoxin was only determined in Group I 24 h after storage among samples stored at room temperature. In all the groups stored at 30 °C, the S. aureus count increased until 12 h, but decreased between 12 and 24 h. At the same temperature, while enterotoxin was detected only in Groups I (enterotoxin A) and V (enterotoxin A and D) at 12 h; in addition to these groups, enterotoxin was detected in Groups II (enterotoxin B) and IV (enterotoxin D) 24 h after storage. In conclusion, çiğ köfte contaminated with S. aureus at the level of 105 cfu/g produced enterotoxin and caused a health risk while stored at room temperature (21-23 °C) for 24 h and 30 °C for 12 h.
The Effect of Different Storage Temperatures on the Growth and Enterotoxin Producing Characteristics of Stapyhlococcus aureus in Çiğ Köfte
The growing and toxin-producing ability of strains of Staphylococcus aureus producing enterotoxin A (SEA 10652 FDA 196E), B (SEB 10654 FDA 243), C (SEC 10655 137) and D (SED 10656 494) were investigated in çiğ köfte (a raw ball prepared by the hand-kneading of lean ground-beef, fine bulgur and a variety of spices). For this purpose, çiğ köfte samples prepared under experimental conditions (Group I containing enterotoxin A, Group II containing enterotoxin B, Group III containing enterotoxin C, Group IV containing enterotoxin D, and Group V (mix) containing enterotoxins A, B, C, and D) were separately contaminated by strains of S. aureus at the level of 105 cfu/g, and the samples were stored at 10 °C, at room temperature (21-23 °C) and at 30 °C. The counting of S. aureus colonies and enterotoxin determination in the samples was performed at the initiation of storage, and after 2, 4, 6, 12 and 24 h. There was no increase in the S. aureus count and toxin was not detected in the samples stored at 10 °C. Enterotoxin was only determined in Group I 24 h after storage among samples stored at room temperature. In all the groups stored at 30 °C, the S. aureus count increased until 12 h, but decreased between 12 and 24 h. At the same temperature, while enterotoxin was detected only in Groups I (enterotoxin A) and V (enterotoxin A and D) at 12 h; in addition to these groups, enterotoxin was detected in Groups II (enterotoxin B) and IV (enterotoxin D) 24 h after storage. In conclusion, çiğ köfte contaminated with S. aureus at the level of 105 cfu/g produced enterotoxin and caused a health risk while stored at room temperature (21-23 °C) for 24 h and 30 °C for 12 h.
