Phenolic extract of carob beans: its activity on Staphyloccoccus aureus and Salmonella enteritidis in broth and in model food system

The effect of modified atmosphere packaging (map) and vacuum pack (vp) of Mediterranean fresh fish (Boops boops and Sparus aurata) on the growth/survival of two food borne pathogens - Salmonella enteritidis and Staphylococcus aureus - as well as the enterotoxin B production from the latter is described. Salmonella enteritidis survived but did not grow in packs flushed with 100% CO2 at 3°C, while growth was evident in the rest of the trials (vp, 100% N2, 20% CO2/80% O2), At 10°C the numbers of S. enteritidis increased rapidly in samples flushed with 100% N2, 20% CO2/80% O2, in vacuum pack and to a lesser extent in 100% C02 samples. Staphylococcus aureus survived also and did not grow in either atmosphere (vp or 100% CO2) at 3°C and no St. aureus toxin was detected after 14 days incubation. At 25°C, St. aureus numbers increased in both atmospheres after 24 hr storage but again no toxin was detected.