{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,23]],"date-time":"2026-08-23T17:04:56Z","timestamp":1787504696310,"version":"build-2736575974"},"reference-count":19,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2018,12,12]],"date-time":"2018-12-12T00:00:00Z","timestamp":1544572800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"Iijima Tojuro Memorial Foundation"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2019,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      <jats:italic>Staphylococcus aureus<\/jats:italic>\n                      food poisoning, which is still a serious health problem worldwide, is caused by the intoxication of staphylococcal enterotoxin (SE). Among many types of SE, staphylococcal enterotoxin type A (SEA) is known to be the most responsible for\n                      <jats:italic>S. aureus<\/jats:italic>\n                      food poisoning worldwide. Several researchers have reported the modeling of growth\/no growth boundaries for\n                      <jats:italic>S. aureus<\/jats:italic>\n                      with a logistic regression model. In this study, the boundaries of SEA production and\n                      <jats:italic>S. aureus<\/jats:italic>\n                      growth in broth were first performed with the logistic regression model, to evaluate the effects of environmental factors of temperature and salt. Consequently, the boundaries of SEA production and growth of\n                      <jats:italic>S. aureus<\/jats:italic>\n                      in temperature and salt concentration could be produced with the model in shaking and stationary cultures. The area where\n                      <jats:italic>S. aureus<\/jats:italic>\n                      cells would grow, but not produce SEA could be shown between the boundaries of SEA production and growth. Internal and external validations showed that the model could well describe and predict experimental results. Further, the maximum concentrations of SEA and cell population under various conditions of temperature and salt concentration were also compared between the shaking and stationary cultures. These results obtained in this study would become useful information in food industry to prevent\n                      <jats:italic>S. aureus<\/jats:italic>\n                      food poisoning outbreaks.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>\n                      Production\/no production of staphylococcal enterotoxin A at various temperatures and salt concentrations in shaking and stationary cultures could be estimated well with a logistic regression model. Growth\/no growth of staphylococcal cells under the same conditions was also well estimated with the model. The area where\n                      <jats:italic>S. aureus<\/jats:italic>\n                      cells would grow, but not produce SEA could be shown with the model. This present analysis would provide useful information in food industry to prevent staphylococcal food poisoning outbreaks.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.14402","type":"journal-article","created":{"date-parts":[[2018,12,12]],"date-time":"2018-12-12T03:19:21Z","timestamp":1544584761000},"page":"121-126","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":23,"title":["Comprehensive Study of the Boundaries of Enterotoxin A Production and Growth of\n                    <i>Staphylococcus aureus<\/i>\n                    at Various Temperatures and Salt Concentrations"],"prefix":"10.1111","volume":"84","author":[{"given":"Shaheem","family":"Elahi","sequence":"first","affiliation":[{"name":"Authors Elahi and Fujikawa are with The United Graduate School of Veterinary Sciences Gifu Univ.  Fuchu Tokyo 183\u20108509 Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9376-7360","authenticated-orcid":false,"given":"Hiroshi","family":"Fujikawa","sequence":"additional","affiliation":[{"name":"Authors Elahi and Fujikawa are with The United Graduate School of Veterinary Sciences Gifu Univ.  Fuchu Tokyo 183\u20108509 Japan"},{"name":"Author Fujikawa is also with Laboratory of Veterinary Public Health, Faculty of Agriculture Tokyo Univ. of Agriculture and technology  3\u20105\u20108 Saiwai\u2010cho Fuchu Tokyo 183\u20138509 Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2018,12,12]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.3358\/shokueishi.49.116"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0950268802007951"},{"key":"e_1_2_7_4_1","first-page":"444","volume-title":"Food\u2010borne infections and intoxications","author":"Bergdoll M. S.","year":"1979"},{"key":"e_1_2_7_5_1","unstructured":"CDC(2016).Staphylococcal food poisoning. 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