Sheila Marie A.

Cuanan Eng 10
T-3R

Thesis Title: Survival of Staphylococcus aureus on Durian Candy at Different Storage

Temperatures

BAGROUND OF THE STUDY

Staphylococcus aureus (S. aureus) is a gram-negative bacteria capable of producing

enterotoxin which causes food poisoning. It is found on different food and water sources.

It can thrive under normal environmental condition and under a slightly harsh

environmental condition. Furthermore, S. aureus is known to have a higher tolerance for

increased salinity and reduced water activity compared to the other food borne pathogens.

Durian candies originating from the Philippines have been associated in several

cases of staphylococcal food poisoning in the country. Contamination during post

production, specifically product packaging, in one of the leading possible causes of such

outbreaks. During distribution and storage, manufacturers maintain the quality of the food

either through a cold storage or normal room temperature storage. In such storage

conditions, it is not clear whether S. aureus becomes viable or still deactivated. Data and

information on the growth and survival of S. aureus in durian candy is insufficient leading

to inconsistent approaches of preventing food contamination during the post-process. The

effect of storage temperature variation of the organism during is yet to be determined.

Optimal storage regulation and standard of the product is needed to prevent staphylococcal

contamination, as manufacturers and distributor should ensure the safety of the product for

the sake of the consumers.

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 RESEARCH PROBLEM AND OBJECTIVES

This study will determine the survival of Staphylococcus aureus in different

storage temperatures when inoculated to durian candy under aerobic and anaerobic

conditions. Specifically, it aims to:

1. quantify the cell number and spread of S. aureus on durian candy contaminated

by food handling and packaging; and

2. determine the optimum storage temperature of durian candy in order to prevent

the growth of S. aureus and production of staphylococcal toxin; and

3. analyze the effect of temperature to the growth and survival rate of S. aureus in

aerobic and anaerobic conditions.

LIMITATIONS OF THE STUDY

The study will only focus on determining the survival of S. aureus in durian candy

at different storage temperatures under aerobic and anaerobic conditions. Production and

quantification of staphylococcal toxin will not be determined. Other variables which may

affect the result of the study will be constant throughout the experiment.

IMPORTANCE OF THE STUDY

The findings of this study will be a big contribution to the current food safety and

standards of country, for finding an alternative approach of applicable storage regulations

and statutes. Furthermore, the number of food poisoning cases in the country is increasing.

The recommendations of this study will therefore be useful for the Food and Drugs

Administration, for the durian candy manufacturers, and the consumers.

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 DEFINITION OF TERMS

Aerobic Condition

Anaerobic Condition

Cold Storage

Enterotoxin

Food Contamination

Food Poisoning

Room Temperature

Salinity

Water Activity