Differences in transcription and expression of staphylococcal enterotoxin C in processed meat products

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F15%3A43900581" target="_blank" >RIV/60461373:22330/15:43900581 - isvavai.cz</a>

Result on the web

<a href="http://www.sciencedirect.com/science/article/pii/S0023643815004533" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0023643815004533</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.lwt.2015.06.026" target="_blank" >10.1016/j.lwt.2015.06.026</a>

Result language

angličtina

Original language name

Differences in transcription and expression of staphylococcal enterotoxin C in processed meat products

Original language description

Staphylococcus aureus is a major foodborne pathogen contaminating meat products where it is able to produce thermostable enterotoxins. Staphylococcal enterotoxin C (SEC) together with other classical toxins are the most frequently detected enterotoxins associated with staphylococcal food poisoning (SFP) outbreaks. This study investigated the transcription and formation of SEC in four heat-processed meat products: chicken ham, pork ham, pepper beef salami and turkey ham. Meat samples were inoculated with four SEC producing strains of S. aureus individually at a level of approximately 5 log CFU/cm(2). The expression and production of SEC was examined during the growth of S. aureus in meat compared to routinely used laboratory media. Results indicate that the expression of sec in meat products varied significantly and was dependent upon the different levels of fat content compared to the laboratory medium. Meat varied in salt content and pH and this influences SEC production. Increased SEC and sec expression was observed in chicken and pork ham and was approx. 24-35 times higher compared with other meat products. Lower levels of sec expression and SEC production were found in turkey ham with SEC concentration 378 times lower than in chicken ham at 72 h. The varying meat environment affected the transcription and formation profiles of SEC, however staphylococcal growth remained reasonably constant. Staphylococcal strains were able to produce quantities of SEC under room temperature conditions that would be sufficient to cause food poisoning in susceptible individuals (mainly in children). Our data is important with respect to food contamination by S. aureus and contributes to an improved understanding of SEC production capabilities of these pathogens in meat containing food products.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/QJ1210300" target="_blank" >QJ1210300: Protection systems of quality and safety of dairy products by means of suitable methods applicable in practice</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2015

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

LWT - Food Science and Technology

ISSN

0023-6438

e-ISSN

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Volume of the periodical

64

Issue of the periodical within the volume

2

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

8

Pages from-to

578-585

UT code for WoS article

000360773500011

EID of the result in the Scopus database

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