{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,6]],"date-time":"2025-11-06T20:01:59Z","timestamp":1762459319351,"version":"build-2065373602"},"reference-count":11,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2015,11,5]],"date-time":"2015-11-05T00:00:00Z","timestamp":1446681600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2015,12]]},"abstract":"Abstract<\/jats:title>\n \n Staphylococcus aureus<\/jats:italic>\n is a Gram\u2010positive spherically\u2010shaped bacterium capable of producing heat\u2010stable enterotoxins that cause acute gastrointestinal diseases. The growth of this pathogen in food is a major threat to public health worldwide. Potato salad is a frequent vehicle for infection and food poisoning caused by\n S. aureus<\/jats:italic>\n . Therefore, the objective of this study was to investigate the growth kinetics of\n S. aureus<\/jats:italic>\n in cooked potato and potato salad.\n <\/jats:p>\n \n Samples of potato cubes and potato salad inoculated with\n S. aureus<\/jats:italic>\n were incubated at temperatures between 8 and 43 \u00b0C to observe its growth for developing growth models. No growth was observed at 8 \u00b0C. The experimental results showed that the growth curves did not exhibit lag phases, and can be described by a 3\u2010parameter logistic model.\n <\/jats:p>\n \n A one\u2010step kinetic analysis approach was used to simultaneously analyze all growth curves by direct construction of both the primary and secondary (Ratkowsky square root) models using nonlinear regression to minimize the global residual error. The estimated nominal minimum growth temperature of\n S. aureus<\/jats:italic>\n was 6.12 \u00b0C in potato cubes and 8.80 \u00b0C in potato salad. The estimated maximum growth temperatures of\n S. aureus<\/jats:italic>\n in potato cubes and potato salad were very close to each other (46.3 and 46.8 \u00b0C, respectively). On the average, the specific growth rates of\n S. aureus<\/jats:italic>\n in potato cubes were approximately 70% higher than those in potato salad.\n <\/jats:p>\n \n This study suggests that cooked potato and potato salad should be stored below 6 \u00b0C or above 47 \u00b0C to prevent the growth of\n S. aureus<\/jats:italic>\n . The mathematical models and kinetic parameters can be used to accurately evaluate the effect of temperature abuse on the growth of\n S. aureus<\/jats:italic>\n and conduct risk assessments of\n S. aureus<\/jats:italic>\n in cooked potato and potato salad.\n <\/jats:p>","DOI":"10.1111\/1750-3841.13110","type":"journal-article","created":{"date-parts":[[2015,11,5]],"date-time":"2015-11-05T15:18:45Z","timestamp":1446736725000},"source":"Crossref","is-referenced-by-count":15,"title":["Growth of\n Staphylococcus aureus<\/i>\n in Cooked Potato and Potato Salad\u2014A One\u2010Step Kinetic Analysis*"],"prefix":"10.1111","volume":"80","author":[{"given":"Lihan","family":"Huang","sequence":"first","affiliation":[{"name":"U.S. Dept. of Agriculture, Agricultural Research Service Eastern Regional Research Center 600 E. Mermaid Lane Wyndmoor PA 19038 U.S.A"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2015,11,5]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/toxins2071751"},{"key":"e_1_2_6_3_1","unstructured":"[CDC] Centers for Disease Control and Prevention (U.S.).2006. Staphylococcal food poisoning. Available from:http:\/\/www.cdc.gov\/ncidod\/dbmd\/diseaseinfo\/staphylococcus_food_g.htm. Accessed 2015 April 11."},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2012.02873.x"},{"key":"e_1_2_6_5_1","unstructured":"[FDA] Food and Drug Administration (U.S.).2012. Bad Bug Book Foodborne Pathogenic Microorganisms and Natural Toxins. Second Edition. Available from:http:\/\/www.fda.gov\/downloads\/Food\/FoodborneIllnessContaminants\/UCM297627.pdf. Accessed 2015 April 11."},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2015.03.051"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2004.11.019"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2012.09.017"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.1155\/2014\/827965"},{"key":"e_1_2_6_10_1","doi-asserted-by":"crossref","first-page":"1222","DOI":"10.1128\/jb.154.3.1222-1226.1983","article-title":"Model for bacterial culture growth rate through the entire biokinetic temperature range","volume":"154","author":"Ratkowsky DA","year":"1983","journal-title":"J Bacteriol"},{"key":"e_1_2_6_11_1","doi-asserted-by":"publisher","DOI":"10.3201\/eid1701.P11101"},{"key":"e_1_2_6_12_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-63.8.1144"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1111%2F1750-3841.13110","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.13110","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T11:33:19Z","timestamp":1762169599000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.13110"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2015,11,5]]},"references-count":11,"journal-issue":{"issue":"12","published-print":{"date-parts":[[2015,12]]}},"alternative-id":["10.1111\/1750-3841.13110"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.13110","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"type":"print","value":"0022-1147"},{"type":"electronic","value":"1750-3841"}],"subject":[],"published":{"date-parts":[[2015,11,5]]}}}