Staphylococcus aureus Burden in Frozen, Precooked Tuna Loins and Growth Behavior During Typical and “Worst-case” Processing Conditions

Staphylococcus aureus Burden in Frozen, Precooked Tuna Loins and Growth Behavior During Typical and “Worst-case” Processing Conditions

FDA’s Seafood HACCP Guidance (SHG) recommends a cumulative exposure time limit of 3 h if product temperature exceeds 21.1 °C (70°F) to minimize the growth of Staphylococcus aureus (SA) and prevent staphylococcal enterotoxin (SE) production. This time limit is insufficient to practically accomplish p...

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Bibliographic Details
Main Authors: John DeBeer, Javier Colley, William Cole, Alexandra Oliveira, Joy Waite-Cusic, William Soto, Yadwinder S. Rana
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Journal of Food Protection
Subjects:
Canned tuna processing
HACCP
Staphylococcal enterotoxin
Staphylococcus aureus
Online Access:http://www.sciencedirect.com/science/article/pii/S0362028X25000912
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