Elahi Shaheem, Fujikawa Hiroshi
The United Graduate School of Veterinary Sciences, Gifu University.
Laboratory of Veterinary Public Health, Faculty of Agriculture, Tokyo University of Agriculture and Technology.
Shokuhin Eiseigaku Zasshi. 2020;61(4):138-142. doi: 10.3358/shokueishi.61.138.
Staphylococcus aureus food poisoning is caused by the intoxication of staphylococcal enterotoxin (SE) produced in foods. Staphylococcal food poisoning is mostly due to staphylococcal enterotoxin type A (SEA) among SEs. There have been many studies on the growth and SEA production of S. aureus in various foods, but few studies in bread. Thus, the SEA production by S. aureus in dough during fermentation and the SEA inactivation in dough during baking were studied in the normal production processes of bread in this study. No growth of S. aureus or SEA production in dough, whose total weight was about 470 g, was observed during the fermentation at 25 and 35℃ for four hr, suggesting that the risk of SEA production in dough during fermentation under these conditions would be negligible. Any SEA injected at 6.0 and 0.56 ng/g in dough could not be detected after 20 and 10 min of baking at 200℃, respectively. These results showed that the baking process, which was completed in 25 min, was enough to inactivate SEA at those doses of SEA in the dough. The results on the production and inactivation of SEA in dough during the production processes in this study would be useful information on microbiological food safety of bread making.
金黄色葡萄球菌食物中毒是由食品中产生的葡萄球菌肠毒素（SE）中毒引起的。在各种葡萄球菌肠毒素中，葡萄球菌食物中毒主要是由A型葡萄球菌肠毒素（SEA）引起的。关于金黄色葡萄球菌在各种食品中的生长和SEA产生已有许多研究，但在面包方面的研究较少。因此，本研究在面包的正常生产过程中，研究了面团发酵过程中金黄色葡萄球菌产生SEA的情况以及烘焙过程中面团中SEA的失活情况。在25℃和35℃下发酵4小时期间，未观察到总重约470克的面团中有金黄色葡萄球菌生长或SEA产生，这表明在这些条件下发酵过程中面团产生SEA的风险可忽略不计。分别在200℃烘焙20分钟和10分钟后，在面团中以6.0纳克/克和0.56纳克/克注入的任何SEA均无法检测到。这些结果表明，在25分钟内完成的烘焙过程足以使面团中这些剂量的SEA失活。本研究中面团在生产过程中SEA的产生和失活结果将为面包制作的微生物食品安全提供有用信息。
