Staphylococcus aureus strains were inoculated onto fresh‐cut oil‐blanched potato strips stored at 21 or 26.7 °C for up to 9 h to determine if the microorganism was capable of growth and staphylococcal enterotoxin (SE) production. Potato strips were assayed for SE using a commercial ELISA kit prior to and following finish frying. S. aureus increased by 2.5 to 2.8 log CFU/g over 9 h at 26.7 °C, and SE was detected after 5 h. SE remained serologically detectable following finish frying of the potato strips. It is recommended that oil‐blanched potato strips stored at 26.7 °C be finish fried and served, or discarded, within 3 to 4 h to prevent possible production of SE.
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Doan et al. (1999) studied this question.
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