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Extended staphylococcal enterotoxin D expression in ham products.

Marta, Dora LU ; Wallin, Nina LU ; Schelin, Jenny LU ; Borch, Elisabeth and Rådström, Peter LU (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)
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author
organization
publishing date
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
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
2011-04-20 09:20:22
date last changed
2017-10-08 03:59:23
@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},
  volume       = {28},
  year         = {2011},
}