Effect of salt and sodium nitrite on growth and enterotoxin production of Staphylococcus aureus during the production of air-dried fresh pork sausage.

@article{Bang2008EffectOS,
  title={Effect of salt and sodium nitrite on growth and enterotoxin production of Staphylococcus aureus during the production of air-dried fresh pork sausage.},
  author={W S Bang and Dana Hanson and Mary Anne Drake},
  journal={Journal of food protection},
  year={2008},
  volume={71 1},
  pages={191-5}
}
Staphylococcus aureus contamination and enterotoxin production is a potential food safety hazard during the drying step of production of air-dried fresh country sausage. The growth characteristics and enterotoxin production of S. aureus during the drying step of this product with and without added sodium nitrite were evaluated. Three strains of S. aureus were grown to stationary phase and inoculated (10(4) CFU/g) into sausage ingredients. Fresh pork sausages were stuffed into natural casings… CONTINUE READING