The influence of manufacturing and drying conditions on the survival and toxinogenesis of Staphylococcus aureus in two Spanish dry fermented sausages (chorizo and salchichón)

  1. González-Fandos, M.E. 1
  2. Sierra, M. 1
  3. García-Lopez, M.L. 1
  4. García-Fernández, M.C. 1
  5. Otero, A. 1
  1. 1 Universidad de La Rioja

    Universidad de La Rioja

    Logroño, España


Meat Science

ISSN: 0309-1740

Year of publication: 1999

Volume: 52

Issue: 4

Pages: 411-419

Type: Article

More publications in: Meat Science


Cited by

  • Scopus Cited by: 23 (09-09-2023)
  • Web of Science Cited by: 21 (15-09-2023)

JCR (Journal Impact Factor)

  • Year 1999
  • Journal Impact Factor: 1.088
  • Journal Impact Factor without self cites: 0.74
  • Article influence score: 0.0
  • Best Quartile: Q1
  • Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q1 Rank in area: 21/91 (Ranking edition: SCIE)

SCImago Journal Rank

  • Year 1999
  • SJR Journal Impact: 0.734
  • Best Quartile: Q1
  • Area: Food Science Quartile: Q1 Rank in area: 27/155


The effects of formulation, starter culture and fermentation temperature on growth and synthesis of toxin A (SEA) and TNase by Staphylococcus aureus during fermentation and drying of Spanish chorizo were investigated. Inhibitory factors able to inhibit SEA synthesis in culture media were unable to prevent SEA production in chorizo fermented at 20 and 30°C, though a lower temperature and starter culture SP318 (Lactobacillus sake, Pediococcus pentosaceous and Staphylococcus xylosus) decreased staphylococcal growth and SEA formation. Reduction and even disappearance of the SEA during ripening was observed. In most batches, TNase was a reliable indicator of staphylococcal growth and SEA production. Dextrose added to the salchichón formulation repressed S. aureus growth during drying. Lactobacillus curvatus in combination with dextrose was an effective anti-staphylococcal agent during fermentation.