Microbial procedure: Staphylococcus aureus
Staphylococcus aureus is a common organism on the skin and in the nasal passages of approximately 50% of the population. Heat-treated seafood may become contaminated with this organism by poor handling, then storage at improper temperatures allows the organism to multiply and produce its toxin. This type of food poisoning may be avoided by practicing strict personal hygiene, thorough cleaning and disinfection of equipment, and storage of susceptible food at temperatures below 10°C or above 60°C. Presented in the paper is the methodology of determining S. aureus in fish and fishery products.
Lim, P. Y. (1987). Staphylococcus aureus. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. E-5.1-E-5.4). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
Manuals; Culture media; Analysis; Analytical techniques; Methodology; Fishery products; Fishery industry; Food technology; Standards; Specifications; Aerobic bacteria; Microbiological analysis; Microorganisms; Pathogenic bacteria; Pathogens; Health and safety; Public health; Microbial contamination; Staphylococcus aureus