A meta‐analysis of the global growth and thermal inactivation parameters of Staphylococcus aureus for dairy products

Summary Staphylococcus aureus is a prominent foodborne pathogen causing Staphylococcal food poisoning (SFP) in dairy products. This study estimated S. aureus growth and thermal inactivation kinetic parameters and variability in various dairy products by conducting a meta‐analysis. Cheese exhibited a lower theoretical minimum temperature ( T min ), indicating favourable conditions for S. aureus growth even at lower temperatures. T min values for other matrices ranged from 5.0 to 7.2 °C, providing insights for production parameter formulation. Meanwhile, significant variations in the maximum population density ( Y max ) are among dairy products at the same temperature. Keeping temperatures below 0 °C in pasteurised milk, raw milk and cheese limited Y max to approximately 10 2–4 CFU mL −1 , below the international toxicity threshold. Factors influencing D values were smaller than strain variability, and NaCl concentration emerged as a significant factor affecting S. aureus growth. These parameters can serve as references for quality control, safety and production optimisation in dairy product processes.