The growth of Staphylococcus aureus and enterotoxin SEA production in meat products

The aim of this study was to determine the number of coagulase-positive staphylococci (Staphylococcus aureus) using the automated TEMPO STA system on samples of the Vysočina- type of heat-treated dry salami stored at 2 different temperatures and to detect the presence of SEA with the MiniVIDAS device. These samples were inoculated with a known strain of S. aureus that produces SEA (representing a potential secondary contamination of the meat product). A first sensory change (change of smell) was recorded for the samples stored at room temperature on day 5 of incubation. The production of SEA was recorded on day 4, the same day on which the highest number of S. aureus (3.1×108  CFU·g-1) was determined. The S. aureus count in samples stored at a deliberately chosen higher refrigerator temperature (around 11 ºC) showed no significant changes. The highest number was recorded on days 3 and 4; production of the toxin was not recorded during the entire storage period. In addition, the samples of salami stored at cooler temperatures showed no sensory changes. Our results show that meat products, especially in cases of improper storage, can be a good medium for the growth of S. aureus and toxin production, which can cause food-borne intoxication in consumers.