Evaluation of survival of Staphylococcus aureus and Clostridium botulinum in charqui meats

Charqui meats were prepared in laboratory conditions in order to carry out experiments to observe the possibility of development of enterotoxigenic Staphylococcus aureus and Clostridium botulinum proteolytic type B spores and their toxins. Results demonstrated that the harsh processing conditions, h...

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Bibliographic Details
Published in:	Meat science Vol. 65; no. 1; pp. 609 - 613
Main Authors:	Lara, J.A.F, Senigalia, S.W.B, Oliveira, T.C.R.M, Dutra, I.S, Pinto, M.F, Shimokomaki, M
Format:	Journal Article
Language:	English
Published:	Oxford Elsevier Ltd 01-09-2003 Elsevier
Subjects:	Biological and medical sciences Clostridium botulinum Food industries Food microbiology Fundamental and applied biological sciences. Psychology Hurdle technology Intermediate moisture meat product Meat and meat product industries Staphylococcus aureus South America Brazil America Clostridium botulinum Intermediate moisture meat product Staphylococcus aureus Hurdle technology Microorganism growth Brine Clostridiales Meat product Traditional food stuff Toxin Water activity Quality Clostridiaceae Pathogen strain Enterotoxin Bacteria Micrococcales Micrococcaceae Beef Biological contamination
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Summary:	Charqui meats were prepared in laboratory conditions in order to carry out experiments to observe the possibility of development of enterotoxigenic Staphylococcus aureus and Clostridium botulinum proteolytic type B spores and their toxins. Results demonstrated that the harsh processing conditions, high salt concentration, relative high temperature, a w values, inhibited the growth of both bacteria. Under our experimental conditions, S. aureus would survive throughout the sequence of salting steps i.e. brine followed by rock salting and the sunshine drying step. However, at final a w value of 0.70–0.75 would create conditions to inhibit its development. The other experiment revealed that C. botulinum spores germination also was impaired because of these low a w values. Under these conditions, charqui meats revealed to be safe products in relation to toxins from both enterotoxigenic S. aureus and C. botulinum.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0309-1740 1873-4138
DOI:	10.1016/S0309-1740(02)00254-1