Production of Staphylococcal Enterotoxin A in Cooked Rice and Limitation of its Organoleptic Detection

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Abstract

<p>To quantitatively evaluate the production of staphylococcal enterotoxin A (SEA) in cooked rice, we inoculated 11 strains of SEA-producing Staphylococcus aureus into cooked rice, incubated the samples at 15 – 37°C, and quantified SEA. The maximal concentrations of SEA were 0.0 (not detected)-4.0 ng/g at an incubation temperature of 15°C, 0.4 – 8.4 ng/g at 20°C, and 2.3 – 53.8 ng/g at 37°C with an inoculum size of 106 CFU/g. There were few correlations among the maximal concentrations of SEA at incubation temperatures of 15, 20, and 37°C or between the maximal concentrations of SEA produced in a liquid medium and in cooked rice. Although the predicted amounts of SEA produced in a rice ball under conditions of 16 h of incubation at 20°C or 4 h at 37°C appeared to reach levels capable of causing staphylococcal food poisoning, S. aureus growth under these conditions was not organoleptically detected.</p>

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