Growth kinetic of Staphylococcus aureus during cod (Gadus morhua) rehydration

Sonia Pedro; Ireneu Batista; Maria Leonor Nunes

Growth kinetic of Staphylococcus aureus during cod (Gadus morhua) rehydration

In: Seafood research from fish to dish

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Sonia Pedro

Sonia Pedro Departamento de Inovação Tecnotógica e Valorização dos Produtos da Pesca INIAP/IPIMAR, Avenida de Brasilia, 1449-006 Lisboa, Portugal

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Ireneu Batista

Ireneu Batista Departamento de Inovação Tecnotógica e Valorização dos Produtos da Pesca INIAP/IPIMAR, Avenida de Brasilia, 1449-006 Lisboa, Portugal

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Maria Leonor Nunes

Maria Leonor Nunes Departamento de Inovação Tecnotógica e Valorização dos Produtos da Pesca INIAP/IPIMAR, Avenida de Brasilia, 1449-006 Lisboa, Portugal

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Type:: Chapter

Pages:: 359–364

DOI:: https://doi.org/10.1163/9789086865819_036

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Abstract

Staphylococcus aureus is able to produce thermostable staphylococcal enterotoxins leading to food poisoning. It has been identified as the main contaminant of dried/wet salted cod products and unsafe levels have been detected in samples desalted at 20 °C. So, growth trials with different inocula were performed in nutrient broth, cod juice and rehydrated dried salted cod, at three temperatures and growth curves calculated in order to evaluate S. aureus response during cod desalting. Levels of approximately 10⁶ S. aureus/g could be reached after desalting at 20 °C for periods usually necessary to obtain a palatable product. These findings should be considered in the implementation of HACCP plans for desalting units.

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

E-Book ISBN:: 9789086865819

Publisher:: Wageningen Academic

Print Publication Date:: 01 Jan 2006

Subjects
- Life Sciences

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Growth kinetic of Staphylococcus aureus during cod (Gadus morhua) rehydration

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Citation Info

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

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