Production of staphylococcal enterotoxins in food

Schubert, Jack; Krakowiak, Sylwia; Bania, Jacek

doi:10.21521/mw.5837

Cited by 5 publications

(2 citation statements)

References 42 publications

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“…An appropriate concentration of a given enterotoxin in the ingested food is required to produce the adverse effect. The exact values have not yet been investigated due to the lack of a suitable animal model reflecting the course of poisoning occurring in humans [ 16 ]. Detection of enterotoxins in food is crucial to maintain appropriate levels of food safety.…”

Section: Introductionmentioning

confidence: 99%

Identification of the Enterotoxigenic Potential of Staphylococcus spp. from Raw Milk and Raw Milk Cheeses

Wiśniewski,

Gajewska,

Zadernowska

et al. 2023

Toxins

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This study aimed to genotypic and phenotypic analyses of the enterotoxigenic potential of Staphylococcus spp. isolated from raw milk and raw milk cheeses. The presence of genes encoding staphylococcal enterotoxins (SEs), including the classical enterotoxins (sea-see), non-classical enterotoxins (seg-seu), exfoliative toxins (eta-etd) and toxic shock syndrome toxin-1 (tst-1) were investigated. Isolates positive for classical enterotoxin genes were then tested by SET-RPLA methods for toxin expression. Out of 75 Staphylococcus spp. (19 Staphylococcus aureus and 56 CoNS) isolates from raw milk (49/65.3%) and raw milk cheese samples (26/34.7%), the presence of enterotoxin genes was confirmed in 73 (97.3%) of them. Only one isolate from cheese sample (1.3%) was able to produce enterotoxin (SED). The presence of up to eight different genes encoding enterotoxins was determined simultaneously in the staphylococcal genome. The most common toxin gene combination was sek, eta present in fourteen isolates (18.7%). The tst-1 gene was present in each of the analyzed isolates from cheese samples (26/34.7%). Non-classical enterotoxins were much more frequently identified in the genome of staphylococcal isolates than classical SEs. The current research also showed that genes tagged in S. aureus were also identified in CoNS, and the total number of different genes detected in CoNS was seven times higher than in S. aureus. The obtained results indicate that, in many cases, the presence of a gene in Staphylococcus spp. is not synonymous with the ability of enterotoxins production. The differences in the number of isolates with genes encoding SEs and enterotoxin production may be mainly due to the limit of detection of the toxin production method used. This indicates the need to use high specificity and sensitivity methods for detecting enterotoxin in future studies.

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Section: Introductionmentioning

confidence: 99%

Identification of the Enterotoxigenic Potential of Staphylococcus spp. from Raw Milk and Raw Milk Cheeses

Wiśniewski,

Gajewska,

Zadernowska

et al. 2023

Toxins

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“…The staphylococcal enterotoxins, on the other hand, are relatively heat stable and can survive after heat pasteurization. They are basic proteins that are difficult to eliminate even at high temperatures and may survive even after being heated at 121°C for 20 min (Schubert et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Growth kinetics of Staphylococcus aureus and background microorganisms in camel milk

Xie

Peng

et al. 2020

Journal of Dairy Science

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Staphylococcus aureus is a common foodborne pathogen that is ubiquitous in nature. Consumption of contaminated foods, such as dairy products, can lead to food poisoning caused by heat-stable staphylococcal toxins that are not easily destroyed during pasteurization. The objective of this study was to investigate the growth kinetics of S. aureus and background microorganisms in camel milk stored at different temperatures between 8 and 43°C using one-step kinetic analysis to estimate the kinetic parameters from the observed growth curves. The growth of S. aureus showed apparent lag, exponential, and stationary phases, whereas no or negligible lag phase was observed for background microorganisms. Data analysis showed that the estimated minimum, optimum, and maximum growth temperatures were 5.9, 42.0, and 49.2°C for S. aureus, and 3.0, 38.6, and 49.2°C for the background microorganisms, respectively. The estimated optimum specific growth rate was higher for S. aureus (1.24 h −1 ) than for background microorganisms (0.995 h −1 ). This study found that camel milk may inhibit the growth of S. aureus, as it exhibits a lower specific growth rate than that in cow milk or cooked potato. It also has a longer lag phase than that in cow milk at comparable temperature ranges. This unique property is probably related to the presence of some antimicrobial compounds naturally occurring in camel milk. Validation of kinetic parameters and models showed that the root mean square error of prediction was only 0.5 log cfu/mL for S. aureus and background microorganisms, suggesting that the models are reasonably accurate. These models can be used for conducting risk assessments of S. aureus and predicting the general microbiological shelf life of camel milk to prevent foodborne staphylococcal poisoning.

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Genome-Based Identification and Characterization of Bacteriocins Selectively Inhibiting Staphylococcus aureus in Fermented Sausages

Li,

Yang,

et al. 2024

Probiotics & Antimicro. Prot.

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Production of staphylococcal enterotoxins in food

Cited by 5 publications

References 42 publications

Identification of the Enterotoxigenic Potential of Staphylococcus spp. from Raw Milk and Raw Milk Cheeses

Identification of the Enterotoxigenic Potential of Staphylococcus spp. from Raw Milk and Raw Milk Cheeses

Growth kinetics of Staphylococcus aureus and background microorganisms in camel milk

Genome-Based Identification and Characterization of Bacteriocins Selectively Inhibiting Staphylococcus aureus in Fermented Sausages

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