A meta‐analysis of the global growth and thermal inactivation parameters of Staphylococcus aureus for dairy products

Abstract

SummaryStaphylococcus aureus is a prominent foodborne pathogen causing Staphylococcal food poisoning (SFP) in dairy products. This study estimated S. aureus growth and thermal inactivation kinetic parameters and variability in various dairy products by conducting a meta‐analysis. Cheese exhibited a lower theoretical minimum temperature (Tmin), indicating favourable conditions for S. aureus growth even at lower temperatures. Tmin values for other matrices ranged from 5.0 to 7.2 °C, providing insights for production parameter formulation. Meanwhile, significant variations in the maximum population density (Ymax) are among dairy products at the same temperature. Keeping temperatures below 0 °C in pasteurised milk, raw milk and cheese limited Ymax to approximately 102–4 CFU mL−1, below the international toxicity threshold. Factors influencing D values were smaller than strain variability, and NaCl concentration emerged as a significant factor affecting S. aureus growth. These parameters can serve as references for quality control, safety and production optimisation in dairy product processes.