Abstract
Changes in the viable counts and enterotoxin production of Staphylococcus aureus during fermentation of sausages were investigated. By smoking at 37°C for 6h, staphylococcal growth and enterotoxin production on the surface of sausages were inhibited, even if lactic starter was not added. On the other hand lactic starter could inhibit S. aureus growth in the center of unsmoked sausages. By the combination of lactic starter and smoking at the beginning of fermentation stage, the staphylococcal growth and enterotoxin production were effectively inhibited at both surface and center of sausages, while smoking practically exerted no effect on lactic fermentation of sausages.
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