Change of Staphylococcus Aureus and Salmonella During Storage Period of Food Wastes in China
Keywords:Food wastes, Staphylococcus aureus, Salmonella, pH, Temperature.
ood wastes, such as animal feedstuff, may result in risks of disease spreading. Changes of Staphylococcus aureus and Salmonella in the food wastes during storage period were investigated in this paper. Staphylococcus aureus were tested by plate count and coagulase test, and Salmonella were tested by plate count and PCR assay. Results showed that both Staphylococcus aureus and Salmonella existed in the food wastes. After 48 h storage at 20 â„ƒ and 37 â„ƒ, the amount of Staphylococcus aureus decreased from 103 â€“ 105 CFU/g to 102 and 0 CFU/g respectively. The amount of Salmonella decreased from 5.5Ã—106 â€“ 4.6Ã—107 CFU/g to a range between 2.0Ã—104 and 2.0Ã—105 CFU/g after 48 h storage at 20 â„ƒ, and it was less than 20 CFU/g after 48 h storage at 37 â„ƒ. The two pathogenic bacteria would be restricted by pH decrease, which was caused by the fermentation of the food wastes.
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