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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QJ1210300" target="_blank" >QJ1210300: Systémy jištění kvality a bezpečnosti mlékárenských výrobků vhodnými metodami aplikovatelnými v praxi</a><br>

Návaznosti

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

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název periodika

LWT - Food Science and Technology

ISSN

0023-6438

e-ISSN

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Svazek periodika

64

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

8

Strana od-do

578-585

Kód UT WoS článku

000360773500011

EID výsledku v databázi Scopus

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