DEVELOPMENT OF PROBABILITY MODELS FOR STAPHYLOCOCCUS AUREUS ENTEROTOXIN PRODUCTION IN HAM AND SAUSAGE PRODUCTS
Residue Chemistry and Predictive Microbiology
2013 Annual Report
1a.Objectives (from AD-416):
The objective is to develop toxin production probability models for S. aureus in ham and sausage products. The models will assist manufacturers of ham and sausage products in selection of product formulations and storage conditions to reduce the risk associated with S. aureus.
1b.Approach (from AD-416):
Laboratory experiments on the toxin production in ham and sausage inoculated with S. aureus during storage at different temperatures are being conducted in the Cooperator's laboratory. The ARS scientist and the Cooperator will jointly analyze the data and develop probability models. Additional laboratory experiments with S. aureus-inoculated ham and sausage products will be conducted at ERRC to validate the developed models.
The university cooperators are conducting laboratory experiments on the toxin production of Staphylococcus aureus in ham and sausage at different storage temperatures. Project researchers will jointly analyze the data and design additional studies and develop probability models. The models will assist meat producers in improving food safety of processed meat products.