The growth of Staphylococcus aureus and the production of staphylococcal enterotoxins depend on intrinsic food factors and the food storage temperature. The aim of this study was to discuss the coagulase-positive staphylococcal count limit (CPS) for pasta, established by RDC no 12, 2001, ANVISA, based on the results of water activity (a w), hydrogenionic potential (pH) and the CPS count. Fifty samples of 25 types of pasta from 13 different brands were analyzed. The CPS count of all the samples analyzed was less than 10 Colony-Forming Units per gram (CFU/g), below the limit of 5.0 × 10³ CFU/g, established by Brazilian Legislation. The average a w for dry pasta with and without stuffing varied between 0.70 and 0.61, which prevents the development of CPS and toxin production. On the other hand, the average a w for fresh pasta was 0.96, which allows for the growth of CPS. The results of this study indicate that a w may be used as a parameter to determine in which kind of pasta the CPS count should be done, ie for pasta that allow for the development of Staphylococcus spp. (a w > 0.86).
Food regulations; Water activity; pH; Staphylococcus spp.; Enterotoxin
