Extended staphylococcal enterotoxin D expression in ham products.
(2011) In Food Microbiology 28(3). p.617-620- Abstract
- Staphylococcal enterotoxin D (SED) is one of the most frequently recovered enterotoxins in staphylococcal food poisoning (SFP) outbreaks. The expression and production of SED were investigated in three ham products, i.e. boiled ham, smoked ham and dry-cured Serrano ham incubated at room temperature for seven days. Staphylococcus aureus was also, as a reference, grown in cultivation broth during optimal growth conditions for seven days. In boiled and smoked ham, continuous sed expression was observed throughout the incubation period with a second increase in sed expression found after five days of incubation. In smoked ham, nine times less SED per colony-forming unit of S. aureus was detected than in boiled ham. In boiled ham, the SED... (More)
- Staphylococcal enterotoxin D (SED) is one of the most frequently recovered enterotoxins in staphylococcal food poisoning (SFP) outbreaks. The expression and production of SED were investigated in three ham products, i.e. boiled ham, smoked ham and dry-cured Serrano ham incubated at room temperature for seven days. Staphylococcus aureus was also, as a reference, grown in cultivation broth during optimal growth conditions for seven days. In boiled and smoked ham, continuous sed expression was observed throughout the incubation period with a second increase in sed expression found after five days of incubation. In smoked ham, nine times less SED per colony-forming unit of S. aureus was detected than in boiled ham. In boiled ham, the SED levels unpredictably decreased after three days of incubation. In the Serrano ham, SED was detected after five days of incubation although S. aureus growth was poor and sed expression was too low to determine. After five days of incubation, all three products contained enough SED to cause SFP. These results show that the specific production levels of SED vary in the different ham products, and that toxin production was in part uncoupled from bacterial growth. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/1884567
- author
- Marta, Dora LU ; Wallin, Nina LU ; Schelin, Jenny LU ; Borch, Elisabeth and Rådström, Peter LU
- organization
- publishing date
- 2011
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Food Microbiology
- volume
- 28
- issue
- 3
- pages
- 617 - 620
- publisher
- Elsevier
- external identifiers
-
- wos:000288731200038
- pmid:21356473
- scopus:79952008125
- pmid:21356473
- ISSN
- 1095-9998
- DOI
- 10.1016/j.fm.2010.11.013
- language
- English
- LU publication?
- yes
- id
- a497c140-34a3-4b32-b95c-234e68f5c79b (old id 1884567)
- date added to LUP
- 2016-04-01 14:09:52
- date last changed
- 2022-03-21 22:33:30
@article{a497c140-34a3-4b32-b95c-234e68f5c79b,
abstract = {{Staphylococcal enterotoxin D (SED) is one of the most frequently recovered enterotoxins in staphylococcal food poisoning (SFP) outbreaks. The expression and production of SED were investigated in three ham products, i.e. boiled ham, smoked ham and dry-cured Serrano ham incubated at room temperature for seven days. Staphylococcus aureus was also, as a reference, grown in cultivation broth during optimal growth conditions for seven days. In boiled and smoked ham, continuous sed expression was observed throughout the incubation period with a second increase in sed expression found after five days of incubation. In smoked ham, nine times less SED per colony-forming unit of S. aureus was detected than in boiled ham. In boiled ham, the SED levels unpredictably decreased after three days of incubation. In the Serrano ham, SED was detected after five days of incubation although S. aureus growth was poor and sed expression was too low to determine. After five days of incubation, all three products contained enough SED to cause SFP. These results show that the specific production levels of SED vary in the different ham products, and that toxin production was in part uncoupled from bacterial growth.}},
author = {{Marta, Dora and Wallin, Nina and Schelin, Jenny and Borch, Elisabeth and Rådström, Peter}},
issn = {{1095-9998}},
language = {{eng}},
number = {{3}},
pages = {{617--620}},
publisher = {{Elsevier}},
series = {{Food Microbiology}},
title = {{Extended staphylococcal enterotoxin D expression in ham products.}},
url = {{http://dx.doi.org/10.1016/j.fm.2010.11.013}},
doi = {{10.1016/j.fm.2010.11.013}},
volume = {{28}},
year = {{2011}},
}