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The formation of Staphylococcus aureus enterotoxin in food environments and advances in risk assessment.

Schelin, Jenny LU ; Wallin, Nina LU ; Thorup Cohn, Marianne; Lindqvist, Roland; Barker, Gary C and Rådström, Peter LU (2011) In Virulence 2(6). p.580-592
Abstract
The recent finding that the formation of staphylococcal enterotoxins in food is very different from that in cultures of pure Staphylococcus aureus sheds new light on, and brings into question, traditional microbial risk assessment methods based on planktonic liquid cultures. In fact, most bacteria in food appear to be associated with surfaces or tissues in various ways, and interaction with other bacteria through molecular signaling is prevalent. Nowadays it is well established that there are significant differences in the behavior of bacteria in the planktonic state and immobilized bacteria found in multicellular communities. Thus, in order to improve the production of high-quality, microbiologically safe food for human consumption, in... (More)
The recent finding that the formation of staphylococcal enterotoxins in food is very different from that in cultures of pure Staphylococcus aureus sheds new light on, and brings into question, traditional microbial risk assessment methods based on planktonic liquid cultures. In fact, most bacteria in food appear to be associated with surfaces or tissues in various ways, and interaction with other bacteria through molecular signaling is prevalent. Nowadays it is well established that there are significant differences in the behavior of bacteria in the planktonic state and immobilized bacteria found in multicellular communities. Thus, in order to improve the production of high-quality, microbiologically safe food for human consumption, in situ data on enterotoxin formation in food environments are required to complement existing knowledge on the growth and survivability of S. aureus. This review focuses on enterotoxigenic S. aureus and describes recent findings related to enterotoxin formation in food environments, and ways in which risk assessment can take into account virulence behavior. An improved understanding of how environmental factors affect the expression of enterotoxins in foods will enable us to formulate new strategies for improved food safety. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Virulence
volume
2
issue
6
pages
580 - 592
publisher
Landes Bioscience
external identifiers
  • wos:000299261500017
  • pmid:22030860
  • scopus:82955239939
ISSN
2150-5608
DOI
10.4161/viru.2.6.18122
language
English
LU publication?
yes
id
454394f1-a63e-4d71-93ee-44daadd073f4 (old id 2200132)
alternative location
http://www.landesbioscience.com/journals/virulence/SchelinVIRU2-6.pdf
date added to LUP
2011-11-09 11:50:59
date last changed
2017-11-19 03:11:21
@article{454394f1-a63e-4d71-93ee-44daadd073f4,
  abstract     = {The recent finding that the formation of staphylococcal enterotoxins in food is very different from that in cultures of pure Staphylococcus aureus sheds new light on, and brings into question, traditional microbial risk assessment methods based on planktonic liquid cultures. In fact, most bacteria in food appear to be associated with surfaces or tissues in various ways, and interaction with other bacteria through molecular signaling is prevalent. Nowadays it is well established that there are significant differences in the behavior of bacteria in the planktonic state and immobilized bacteria found in multicellular communities. Thus, in order to improve the production of high-quality, microbiologically safe food for human consumption, in situ data on enterotoxin formation in food environments are required to complement existing knowledge on the growth and survivability of S. aureus. This review focuses on enterotoxigenic S. aureus and describes recent findings related to enterotoxin formation in food environments, and ways in which risk assessment can take into account virulence behavior. An improved understanding of how environmental factors affect the expression of enterotoxins in foods will enable us to formulate new strategies for improved food safety.},
  author       = {Schelin, Jenny and Wallin, Nina and Thorup Cohn, Marianne and Lindqvist, Roland and Barker, Gary C and Rådström, Peter},
  issn         = {2150-5608},
  language     = {eng},
  number       = {6},
  pages        = {580--592},
  publisher    = {Landes Bioscience},
  series       = {Virulence},
  title        = {The formation of Staphylococcus aureus enterotoxin in food environments and advances in risk assessment.},
  url          = {http://dx.doi.org/10.4161/viru.2.6.18122},
  volume       = {2},
  year         = {2011},
}