Moon HJ, Min KJ, Park NY, Park HJ, Yoon KS. Survival of
Staphylococcus aureus in dried fish products as a function of temperature.
Food Sci Biotechnol 2017;
26:823-828. [PMID:
30263609 PMCID:
PMC6049567 DOI:
10.1007/s10068-017-0096-0]
[Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2016] [Revised: 02/23/2017] [Accepted: 03/02/2017] [Indexed: 10/19/2022] Open
Abstract
We evaluated the survival ability of Staphylococcus aureus and the production of Staphylococcal enterotoxin A (SEA) in dried filefishes and julienned squid at 10°, 24°, and 35 °C for 5 months. S. aureus survived longer at 10 °C than 24° and 35 °C, and better in dried julienned squid than dried filefishes. At 35 °C, the populations of S. aureus were rapidly diminished and undetectable in dried filefishes and julienned squid after 14 and 19 days, respectively. SEA production did not increase during the 5-month storage period, regardless of the temperature and type of dried fish products. Although it is advised to store dried fish products at 10 °C for quality control in retail markets, refrigerated temperature is more likely to facilitate the survival of S. aureus in dried fish products. Thus, dried fish products should be produced and stored under hygienic conditions.
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