Expression of staphylococcal enterotoxins under stress encountered during food production and preservation

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Expression of staphylococcal enterotoxins under stress encountered during food production and preservation. / Schelin, Jenny; Susilo, Yusak Budi; Johler, Sophia.

In: Toxins, Vol. 9, No. 12, 401, 15.12.2017.

Research output: Contribution to journalReview article

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TY - JOUR

T1 - Expression of staphylococcal enterotoxins under stress encountered during food production and preservation

AU - Schelin, Jenny

AU - Susilo, Yusak Budi

AU - Johler, Sophia

PY - 2017/12/15

Y1 - 2017/12/15

N2 - 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.

AB - 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.

KW - Enterotoxin

KW - Regulatory circuits

KW - Staphylococcal food poisoning

KW - Staphylococcus aureus

KW - Strain specific variation

U2 - 10.3390/toxins9120401

DO - 10.3390/toxins9120401

M3 - Review article

VL - 9

JO - Toxins

T2 - Toxins

JF - Toxins

SN - 2072-6651

IS - 12

M1 - 401

ER -