Effect of pre-incubation conditions on growth and survival of Staphylococcus aureus in sliced cooked chicken breast

Abstract

In this work, the effect of pre-incubation conditions (temperature: 10, 15, 37°C; pH 5.5, 6.5 and water activity, aw: 0.997, 0.960) was evaluated on the subsequent growth, survival and enterotoxin production (SE) of Staphylococcus aureus in cooked chicken breast incubated at 10 and 20°C. Results showed the ability of S. aureus to survive at 10°C when pre-incubated at low aw (0.960) what could constitute a food risk if osmotic stressed cells of S. aureus which form biofilms survive on dried surfaces, and they are transferred to cooked meat products by cross-contamination. Regarding growth at 20°C, cells pre-incubated at pH 5.5 and aw 0.960 had a longer lag phase and a slower maximum growth rate. On the contrary, it was highlighted that pre-incubation at optimal conditions (37°C/pH 6.5/aw 0.997) produced a better adaptation and a faster growth in meat products what would lead to a higher SE production. These findings can support the adoption of management strategies and preventive measures in food industries leading to avoid growth and SE production in meat products.