Original Articles
Vol. 8 No. 4 (2019)
https://doi.org/10.4081/ijfs.2019.8287

Staphylococcus aureus 2064 growth as affected by temperature and reduced water activity

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Received: 16 May 2019
Published: 5 December 2019
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Secondary growth model, Salt addition, Cardinal temperature

Authors

Alžbeta Medveďová
alzbeta.medvedova@stuba.sk
Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského, Slovakia.
Adriana Havlíková
Military Institute of Hygiene and Epidemiology, Ministry of Defense, Bratislava, Slovakia.
Veronika Lehotová
Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského, Slovakia.
Ľubomír Valík
Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského, Slovakia.

Based on 247 growth data, the growth of S. aureus 2064 in dependence on temperatures (8-50°C) and aw values (0.999-0.83) was described. Optimal values of aw at all studied temperatures were determined by using Gibson model. Its compatibility was confirmed by several statistical indices, e.g. root mean square errors (RMSE 0.003-0.138), standard errors of prediction (%SEP 0.6-17.5). Cardinal values for S. aureus growth (Tmin=7.7°C, Topt=40.6°C, Tmax=46.7°C, awmin=0.808, awopt=0.994, μopt=1.97 1/h) were determined by using CM model with indices RMSE=0.071, SEP=17.5%. Our findings can provide relevant growth information that can be used in S. aureus exposure assessment or in validation of other data regarding the growth of this opportunistic pathogen in foods.

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Supporting Agencies

This work was funded by grants VEGA No. 1/0532/18

How to Cite



1.
Staphylococcus aureus 2064 growth as affected by temperature and reduced water activity. Ital J Food Safety [Internet]. 2019 Dec. 5 [cited 2026 May 10];8(4). Available from: https://www.pagepressjournals.org/ijfs/article/view/8287

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