{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,16]],"date-time":"2026-02-16T17:10:19Z","timestamp":1771261819269,"version":"3.50.1"},"reference-count":39,"publisher":"American Society for Microbiology","issue":"11","license":[{"start":{"date-parts":[[2006,11,1]],"date-time":"2006-11-01T00:00:00Z","timestamp":1162339200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.asm.org\/non-commercial-tdm-license"}],"content-domain":{"domain":["journals.asm.org"],"crossmark-restriction":true},"short-container-title":["Appl Environ Microbiol"],"published-print":{"date-parts":[[2006,11]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n          <jats:p>\n            In this study we examined the presence of\n            <jats:italic>Staphylococcus aureus<\/jats:italic>\n            and staphylococcal enterotoxin A (SEA) in 20 industrial breaded chicken products obtained from different retail butchers and supermarket stores in Italy. The levels of contamination in the products analyzed were quite low, although the pH values and water activities (a\n            <jats:sub>w<\/jats:sub>\n            ) in the samples considered were in ranges favorable for\n            <jats:italic>S. aureus<\/jats:italic>\n            growth. As demonstrated by phenotypic and molecular characterization, in spite of the high percentage of coagulase-positive\n            <jats:italic>Staphylococcus<\/jats:italic>\n            strains, only three strains could be referred to the species\n            <jats:italic>S. aureus<\/jats:italic>\n            . Moreover, all the strains were negative in PCR assays targeting staphylococcal enterotoxin genes (\n            <jats:italic>se<\/jats:italic>\n            A to\n            <jats:italic>se<\/jats:italic>\n            E,\n            <jats:italic>se<\/jats:italic>\n            G to\n            <jats:italic>se<\/jats:italic>\n            J, and\n            <jats:italic>se<\/jats:italic>\n            M to\n            <jats:italic>se<\/jats:italic>\n            O), as well as the toxic shock syndrome toxin 1 gene, and no SEA was detected in the retail breaded chicken samples analyzed by a reversed passive latex agglutination assay or by Western blotting. Hence, we evaluated the thermal resistance of two strains of SEA-producing\n            <jats:italic>S. aureus<\/jats:italic>\n            in a laboratory-scale preparation of precooked breaded chicken cutlets. The heat treatment employed in the manufacture determined the inactivation of\n            <jats:italic>S. aureus<\/jats:italic>\n            cells, but the preformed SEA remained active during product storage at 4\u00b0C. The presence of the staphylococci and, in particular, of\n            <jats:italic>S. aureus<\/jats:italic>\n            in the retail breaded chicken products analyzed is a potential health risk for consumers since the pH and a\n            <jats:sub>w<\/jats:sub>\n            values of these kinds of products are favorable for\n            <jats:italic>S. aureus<\/jats:italic>\n            growth. The thermal process used during their manufacture can limit staphylococcal contamination but cannot eliminate preformed toxins.\n          <\/jats:p>","DOI":"10.1128\/aem.00198-06","type":"journal-article","created":{"date-parts":[[2006,11,6]],"date-time":"2006-11-06T18:53:46Z","timestamp":1162839226000},"page":"7057-7062","update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":25,"title":["<i>Staphylococcus aureus<\/i>\n            and Staphylococcal Enterotoxin A in Breaded Chicken Products: Detection and Behavior during the Cooking Process"],"prefix":"10.1128","volume":"72","author":[{"given":"Olimpia","family":"Pepe","sequence":"first","affiliation":[{"name":"Dipartimento di Scienza degli Alimenti, Universita\u0300 degli Studi di Napoli Federico II, 80055 Portici, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Giuseppe","family":"Blaiotta","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienza degli Alimenti, Universita\u0300 degli Studi di Napoli Federico II, 80055 Portici, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Francesca","family":"Bucci","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienza degli Alimenti, Universita\u0300 degli Studi di Napoli Federico II, 80055 Portici, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Marilena","family":"Anastasio","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienza degli Alimenti, Universita\u0300 degli Studi di Napoli Federico II, 80055 Portici, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Maria","family":"Aponte","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienza degli Alimenti, Universita\u0300 degli Studi di Napoli Federico II, 80055 Portici, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Francesco","family":"Villani","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienza degli Alimenti, Universita\u0300 degli Studi di Napoli Federico II, 80055 Portici, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"235","reference":[{"key":"e_1_3_2_2_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(00)00377-9"},{"key":"e_1_3_2_3_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(00)00439-6"},{"key":"e_1_3_2_4_2","doi-asserted-by":"publisher","DOI":"10.1128\/aem.54.2.566-569.1988"},{"key":"e_1_3_2_5_2","first-page":"1","year":"1967","unstructured":"Bergdoll, M. 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