Effect of pre-incubation conditions on growth and survival of Staphylococcus aureus in sliced cooked chicken breast

► Pre-incubation at low aw increased the survival of S. aureus at 10 ºC. ► Limiting pH and aw in pre-incubated S. aureus cells delayed growth at 20 ºC. ► Enterotoxin production did not depend on the pre-incubation conditions. ► Osmotic stressed cells of S. aureus can survive in a contaminated meat product.