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

  • 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.

Abstract

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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Published
2019-12-05
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Original Articles
Supporting Agencies
This work was funded by grants VEGA No. 1/0532/18
Keywords:
Secondary growth model, Salt addition, Cardinal temperature
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How to Cite
Medveďová, A., Havlíková, A., Lehotová, V., & Valík, Ľubomír. (2019). Staphylococcus aureus 2064 growth as affected by temperature and reduced water activity. Italian Journal of Food Safety, 8(4). https://doi.org/10.4081/ijfs.2019.8287