Untermann F, Müller C
Institut für tierärztliche Lebensmittelhygiene, Universität Zürich, Switzerland.
Int J Food Microbiol. 1992 Jun;16(2):109-15. doi: 10.1016/0168-1605(92)90003-l.
Growth and enterotoxin A production in dry-cured raw ham, with different aw and pH values, was investigated for Staphylococcus aureus strain FRJ-100 over a temperature range of 20-35 degrees C when stored for up to 7 days. Enterotoxin production took place at all temperatures tested in the meat of ham that was cured, but not dried (aw 0.95). In dry-cured raw ham with an aw-value of about 0.92, and stored at 20 degrees C, no enterotoxin production was detectable within the 7-day storage period, whereas enterotoxin was produced at the higher temperatures. In ham with an aw of about 0.89, enterotoxin was produced only when stored for 7 days at 35 degrees C. Critical points for S. aureus multiplication and enterotoxin-formation during production and storage of dry-cured raw ham are discussed.
研究了金黄色葡萄球菌FRJ - 100菌株在20 - 35摄氏度温度范围内、不同水分活度（aw）和pH值条件下，于干腌生火腿中储存长达7天的生长情况及肠毒素A的产生情况。在经过腌制但未干燥（aw 0.95）的火腿肉中，在所测试的所有温度下都会产生肠毒素。在水分活度值约为0.92且储存于20摄氏度的干腌生火腿中，在7天储存期内未检测到肠毒素产生，而在较高温度下会产生肠毒素。在水分活度约为0.89的火腿中，仅在35摄氏度储存7天时才会产生肠毒素。讨论了干腌生火腿生产和储存过程中金黄色葡萄球菌繁殖及肠毒素形成的关键点。
