The ability of Staphylococcus aureus to grow and produce enterotoxins in homemade mayonnaise prepared at different pH values was studied. Ten enterotoxigenic strains, producing one or two enterotoxin types (A, B, C, or D) were inoculated into mayonnaise samples with pH adjusted to values ranging between 4.0 and 5.8, and incubated at 37°C for 7 d. Counts were made on days 1, 3, 5, and 7 and extracts were prepared on day 7 to detect enterotoxin by ELISA. An important difference was seen between those samples prepared with pH below or equal to 4.9 and those over or equal to 5.0; in the range of pH between 4.0 and 4.9 the average of staphylococcal population was 100 CFU/g; at pH 5.0 it was 1.6 × 105, and at pH 5.15 and above it was at least 8 × 106 CFU/g. Enterotoxin was detected only at initial pH over 5.15 and when final pH was not less than 4.7. The highest amount of enterotoxin corresponded to 157.8 ng of SEB/100 g of mayonnaise.
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Research Article|
October 01 1987
Growth of Staphylococcus aureus and Enterotoxin Production in Homemade Mayonnaise Prepared with Different pH Values
ESPERANZA GOMEZ-LUCIA;
ESPERANZA GOMEZ-LUCIA
Depanamento de Patologia Animal I (Sanidad Animal), Unidad de Microbiologia, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
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JOAQUIN GOYACHE;
JOAQUIN GOYACHE
Depanamento de Patologia Animal I (Sanidad Animal), Unidad de Microbiologia, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
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JOSE L. BLANCO;
JOSE L. BLANCO
Depanamento de Patologia Animal I (Sanidad Animal), Unidad de Microbiologia, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
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JOSE F. F. GARAYZABAL;
JOSE F. F. GARAYZABAL
Depanamento de Patologia Animal I (Sanidad Animal), Unidad de Microbiologia, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
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JOSE A. ORDEN;
JOSE A. ORDEN
Depanamento de Patologia Animal I (Sanidad Animal), Unidad de Microbiologia, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
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GUILLERMO SUAREZ
GUILLERMO SUAREZ
Depanamento de Patologia Animal I (Sanidad Animal), Unidad de Microbiologia, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
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J Food Prot (1987) 50 (10): 872–875.
Article history
Received:
February 18 1987
Citation
ESPERANZA GOMEZ-LUCIA, JOAQUIN GOYACHE, JOSE L. BLANCO, JOSE F. F. GARAYZABAL, JOSE A. ORDEN, GUILLERMO SUAREZ; Growth of Staphylococcus aureus and Enterotoxin Production in Homemade Mayonnaise Prepared with Different pH Values. J Food Prot 1 October 1987; 50 (10): 872–875. doi: https://doi.org/10.4315/0362-028X-50.10.872
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