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Growth and enterotoxin production of Staphylococcus aureus in shrimp

Published online by Cambridge University Press:  19 October 2009

H. J. Beckers ,
F. M. van Leusden  and
P. D. Tips
H. J. Beckers
Affiliation:
Laboratory for Water and Food Microbiology, National Institute of Public Health and Environmental Hygiëne, P.O. Box 1, 3720 BA, Bilthoven, The Netherlands
F. M. van Leusden
Affiliation:
Laboratory for Water and Food Microbiology, National Institute of Public Health and Environmental Hygiëne, P.O. Box 1, 3720 BA, Bilthoven, The Netherlands
P. D. Tips
Affiliation:
Laboratory for Water and Food Microbiology, National Institute of Public Health and Environmental Hygiëne, P.O. Box 1, 3720 BA, Bilthoven, The Netherlands
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Strains of Staphylococcus aureus isolated from shrimp were examined for phage pattern and enterotoxin production; 63% of the strains isolated from North Sea shrimp were typable with the International and additional set of phages, as were 38% of the strains isolated from South-East Asian shrimp. Staphylococcal enterotoxin(s) (SE) were produced by 48% and 35% of strains isolated from North Sea and South-East Asian shrimp respectively. Growth and enterotoxin production by S. aureus in shrimp was examined in storage experiments at 22 °C. S. aureus increased by 1–2 log units in 24 h when the organism was only a minor part of the total microflora of shrimp. When S. aureus was an equivalent part of the total flora its numbers increased by 3–4 log units in 24 h. Enterotoxins A and B became detectable when the number of S. aureus exceeded 107 per g in aseptically peeled shrimp. Results indicate that S. aureus is able to produce enterotoxin in shrimp, but its production depends upon a number of factors, including the relationship between S. aureus and competitive micro-organisms. It is concluded that the presence of S. aureus on commercially produced shrimp represents a potential hazard to health.

Type
Research Article
Information
Journal of Hygiene , Volume 95 , Issue 3 , December 1985 , pp. 685 - 693
Copyright
Copyright © Cambridge University Press 1985

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