Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Thermal Inactivation of Sodium-Habituated Staphylococcus aureus in Ready-to-Heat Sauces

  • Park, Ahreum (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Lee, Jinhee (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Jeong, Sook-Jin (Food Microbiology Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Korea Food & Drug Administration) ;
  • Hwang, In-Gyun (Food Microbiology Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Korea Food & Drug Administration) ;
  • Lee, Soon-Ho (Food Microbiology Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Korea Food & Drug Administration) ;
  • Cho, Joon-Il (Food Microbiology Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Korea Food & Drug Administration) ;
  • Yoon, Yohan (Department of Food and Nutrition, Sookmyung Women's University)
  • Received : 2012.08.06
  • Accepted : 2012.10.26
  • Published : 2012.12.31
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Abstract

The objective of this study was to evaluate the effect of sodium habituation on thermal resistance of Staphylococcus aureus in various ready-to-heat (RTH) sauces. The strain mixture of S. aureus strains KACC10768, KACC10778, KACC11596, KACC13236 and NCCP10862 was habituated up to 9% of NaCl. The inocula of NaCl-habituated and non-habituated S. aureus were inoculated in 5 g portions of pork cutlet, meat and Carbonara sauces at 7 Log CFU/g, and the samples were vortexed vigorously. The inoculated samples were then exposed to 60 and $70^{\circ}C$ in a water-bath, and survivals of total bacteria and S. aureus were enumerated on tryptic soy agar and mannitol salt agar, respectively, every 30 min for 120 min. At 60oC, the cell counts of total bacteria and the significant difference in survivals between sodium-habituated and non-habituated S. aureus were observed only in the Carbonara sauce; the tailing effect, which is the period of no reduction of bacterial cell counts, was observed in pork cutlet, meat and Carbonara sauces subjected to $60^{\circ}C$. At $70^{\circ}C$, total bacterial populations and sodium-habituated and non-habituated S. aureus cell counts in meat and Carbonara sauce also significantly decreased (p<0.05) after 30 min of heat treatment, followed by the obvious tailing effect. Sodium-habituated S. aureus cell counts in meat and Carbonara sauces were higher (p<0.05) than those of non-habituated S. aureus at $70^{\circ}C$. The results indicate that sodium habituation of S. aureus cells may increase the thermal resistance of the pathogen in RTH sauces; moreover, heating RTH sauces for a short time before serving may not sufficiently decrease the cell counts of S. aureus, particularly for sodium-habituated strain.

Keywords

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