Next Article in Journal
Botulinum Toxin in the Field of Dermatology: Novel Indications
Previous Article in Journal
Investigating β-N-Methylamino-l-alanine Misincorporation in Human Cell Cultures: A Comparative Study with Known Amino Acid Analogues
Previous Article in Special Issue
The Heat-Stable Enterotoxin Receptor, Guanylyl Cyclase C, as a Pharmacological Target in Colorectal Cancer Immunotherapy: A Bench-to-Bedside Current Report
 
 
Review

Expression of Staphylococcal Enterotoxins under Stress Encountered during Food Production and Preservation

1
Applied Microbiology, Department of Chemistry, Lund University, SE-221 00 Lund, Sweden
2
Institute for Food Safety and Hygiene, Vetsuisse Faculty University of Zurich, Winterthurerstrasse 272, 8057 Zurich, Switzerland
*
Author to whom correspondence should be addressed.
Academic Editor: Scott A. Waldman
Toxins 2017, 9(12), 401; https://doi.org/10.3390/toxins9120401
Received: 19 November 2017 / Revised: 12 December 2017 / Accepted: 14 December 2017 / Published: 15 December 2017
(This article belongs to the Special Issue Heat-Stable Enterotoxins)
Staphylococcal food poisoning (SFP) is the most prevalent cause of food-borne intoxications worldwide. Consumption of enterotoxins preformed in food causes violent vomiting and can be fatal in children and the elderly. While being repressed by competing bacteria in most matrices, Staphylococcus aureus benefits from crucial competitive advantages in foods with high osmolarity or low pH. During recent years, the long-standing belief in the feasibility of assessing SFP risk based on colony-forming units of S. aureus present in food products has been disproven. Instead, researchers and food business operators are acutely aware of the imminent threat arising from unforeseeable enterotoxin production under stress conditions. This paradigm shift led to a variety of new publications enabling an improved understanding of enterotoxin expression under stress conditions encountered in food. The wealth of data provided by these studies is extremely diverse, as it is based on different methodological approaches, staphylococcal strains, stressors, and enterotoxins. Therefore, in this review, we aggregated and critically evaluated the complex findings of these studies, to provide readers with a current overview of the state of research in the field. View Full-Text
Keywords: staphylococcal food poisoning; enterotoxin; Staphylococcus aureus; strain specific variation; regulatory circuits staphylococcal food poisoning; enterotoxin; Staphylococcus aureus; strain specific variation; regulatory circuits
MDPI and ACS Style

Schelin, J.; Susilo, Y.B.; Johler, S. Expression of Staphylococcal Enterotoxins under Stress Encountered during Food Production and Preservation. Toxins 2017, 9, 401. https://doi.org/10.3390/toxins9120401

AMA Style

Schelin J, Susilo YB, Johler S. Expression of Staphylococcal Enterotoxins under Stress Encountered during Food Production and Preservation. Toxins. 2017; 9(12):401. https://doi.org/10.3390/toxins9120401

Chicago/Turabian Style

Schelin, Jenny, Yusak Budi Susilo, and Sophia Johler. 2017. "Expression of Staphylococcal Enterotoxins under Stress Encountered during Food Production and Preservation" Toxins 9, no. 12: 401. https://doi.org/10.3390/toxins9120401

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop