{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,19]],"date-time":"2026-01-19T15:19:46Z","timestamp":1768835986463,"version":"3.49.0"},"reference-count":37,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2015,11,10]],"date-time":"2015-11-10T00:00:00Z","timestamp":1447113600000},"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":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    This study evaluated\n                    <jats:italic>Staphylococcus aureus<\/jats:italic>\n                    growth and subsequent staphylococcal enterotoxin A production in tryptone soy broth and on ready\u2010to\u2010eat cooked fish paste at 12 to 37 \u00b0C, as well as cross\u2010contamination between stainless steel, polyethylene, and latex glove at room temperature. A model was developed using Barany and Roberts's growth model, which satisfactorily described the suitable growth of\n                    <jats:italic>S. aureus<\/jats:italic>\n                    with\n                    <jats:italic>R<\/jats:italic>\n                    <jats:sup>2<\/jats:sup>\n                    \u2010adj from 0.94 to 0.99. Except at 12 \u00b0C,\n                    <jats:italic>S. aureus<\/jats:italic>\n                    cells in TSB presented a lag time lower (14.64 to 1.65 h), grew faster (0.08 to 0.31 log CFU\/h) and produced SEA at lower cell density levels (5.65 to 6.44 log CFU\/mL) compare to those inoculated on cooked fish paste with data of 16.920 to 1.985 h, 0.02 to 0.23 log CFU\/h, and 6.19 to 7.11 log CFU\/g, respectively. Staphylococcal enterotoxin type A (SEA) visual immunoassay test showed that primary SEA detection varied considerably among different storage temperature degrees and media. For example, it occurred only during exponential phase at 30 and 37 \u00b0C in TSB, but in cooked fish paste it took place at late exponential phase of\n                    <jats:italic>S. aureus<\/jats:italic>\n                    growth at 20 and 25 \u00b0C. The SEA detection test was negative on presence of\n                    <jats:italic>S. aureus<\/jats:italic>\n                    on cooked fish paste stored at 12 and 15\u00b0C, although cell density reached level of 6.12 log CFU\/g at 15 \u00b0C. Cross\u2010contamination expressed as transfer rate of\n                    <jats:italic>S. aureus<\/jats:italic>\n                    from polyethylene surface to cooked fish paste surface was slower than that observed with steel surface to cooked fish paste under same conditions. These results provide helpful information for controlling\n                    <jats:italic>S. aureus<\/jats:italic>\n                    growth, SEA production and cross\u2010contamination during processing of cooked fish paste.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.13143","type":"journal-article","created":{"date-parts":[[2015,11,10]],"date-time":"2015-11-10T16:00:37Z","timestamp":1447171237000},"source":"Crossref","is-referenced-by-count":12,"title":["Assessment of Enterotoxin Production and Cross\u2010Contamination of\n                    <i>Staphylococcus aureus<\/i>\n                    between Food Processing Materials and Ready\u2010To\u2010Eat Cooked Fish Paste"],"prefix":"10.1111","volume":"80","author":[{"given":"Charles Nkufi","family":"Tango","sequence":"first","affiliation":[{"name":"Dept. of Food Science and Biotechnology, College of Biotechnology and Bioscience Kangwon National Univ  Hyoja 2 dong Chunchon 200\u2013701 Republic of Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sung\u2010Sam","family":"Hong","sequence":"additional","affiliation":[{"name":"Korea Inst. Food Safety Management Accreditation  Bomun\u2010ro 246 Jung\u2010gu Daejeon 301\u2013722 Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jun","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Qingdao Agricultural Univ  No. 700, Changcheng Road Chengyang Qingdao 266109 China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Deog\u2010Hwan","family":"Oh","sequence":"additional","affiliation":[{"name":"Dept. of Food Science and Biotechnology, College of Biotechnology and Bioscience Kangwon National Univ  Hyoja 2 dong Chunchon 200\u2013701 Republic of Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2015,11,10]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.01789-14"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.07487-11"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/0168-1605(94)90157-0"},{"key":"e_1_2_8_5_1","first-page":"387","volume-title":"Compendium of methods for the microbiological examination of foods","author":"Bennett RW","year":"2013"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.00803-12"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068-010-0007-0"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2009.06.007"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2014.10.048"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2005.04.005"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0950268810001858"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.02045-12"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.71.12.8352-8361.2005"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2006.10.050"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2672.2011.05168.x"},{"key":"e_1_2_8_16_1","unstructured":"Korea Food and Drug Administration (KFDA).2010.Food poisoning statistics system. 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