Production of Enterotoxin‐B in Cured Meats

Genigeorgis, Constantin; Riemann, Hans; Sadler, W. W.

doi:10.1111/j.1365-2621.1969.tb14363.x

Cited by 45 publications

(14 citation statements)

References 32 publications

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“…Since the pioneering studies of Lechowich et al (13), many investigators have observed the effect of oxygen tension, pH value, and curing ingredients on staphylococcal growth (8,11,17). These studies have been extended by subsequent investigators to the effect of oxygen tension and pH value on enterotoxin production (3,7,9,14,16). Generally, high oxygen tension favors both growth and toxin production.…”

Section: Discussionmentioning

confidence: 99%

Effect of pH and Oxygen Tension on Staphylococcal Growth and Enterotoxin Formation in Fermented Sausage

Barber¹,

Deibel²

1972

Applied Microbiology

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Section: Discussionmentioning

confidence: 99%

Effect of pH and Oxygen Tension on Staphylococcal Growth and Enterotoxin Formation in Fermented Sausage

Barber¹,

Deibel²

1972

Applied Microbiology

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“…SEs can be produced at a temperature range of 10-46o C, with optimum 40-45 ° C. SEs were produced in meat products under anaerobic conditions during storage at 10 °C for several weeks (Genigeorgis et al 1969;Tatini 1973). In unpasteurized milk at 10°C, SE production was observed after 3 weeks (Schmitt et al 1990).…”

Section: -Productionmentioning

confidence: 99%

Staphylococcus aureus and Staphylococcal enterotoxins in foodborne diseases

Pexara

Bourriel

Govaris

2018

J Hellenic Vet Med Soc

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ABSTRACT. Staphylococcal food poisoning (SFP) is one of the most significant foodborne diseases. It is a mild intoxication, which is caused by the ingestion of food containing one or more preformed staphylococcal enterotoxins (SEs). The toxic dose of SEs in human is usually ranged from 20 ng to 1 μg. SEs are proteins produced by Staphylococcus spp in various parts of the environment, including foods. Although several staphylococci can produce SEs, the majority of SFP cases is attributed to S. aureus. Traditionally, five antigenic SE types have been recognized: SEA, SEB, SEC, SED and SEE. During the 1990's, new SEs (SEG, SEH, SEI and SEJ) were reported and their genes were described. Several studies revealed that SEH, SEG and SEI were, also, involved in the gastroenteric syndrome. More recent data have indicated the presence of "new" SE genes and new SEs, designated as "staphylococcal enterotoxin-like" (SEI). The role of SEI in food poisoning has not yet been clarified. In contrast to S. aureus, SEs are remarkably heat resistant (D-values of 3-8 min at 121 ° C). They may be present in foods even when viable cells of S. aureus are absent. The enterotoxins are, also, resistant to proteolytic enzymes. It is generally accepted that toxic levels of SEs are produced in foods when S. aureus concentration exceeds 10 5 cfu/ml. S. aureus can grow at a temperature range of 7-48.5°C, with optimum 30-37°C, a pH range of 4.2-9.3, with optimum 7-7.5, minimum a w of 0.86, and up to 15% NaCl. SEs can be produced at a temperature range of 10-46 ° C, with optimum 40-45 ° C, a pH range of 4.8-9.0, with optimum 5.3-7.0, and a w range of 0.86-0.99, with optimum 0.90. Among the foods implicated in SFP are usually milk, dairy products and meat. SEA and SED are usually identified in foodborne outbreaks, while SEC is an important cause of SFP associated with the consumption of dairy products. The European regulation has set criteria for presence of SEs in cheeses, milk powder and whey powder (Regulation EC, 2073. If population of coagulase-positive staphylococci in samples exceeds 10 5 cfu/g, these samples should be further tested for the presence of SEs. In this case, SEs must not be detected in 25 g of the products. ΠΕΡΙΛΗΨΗ. Η σταφυλοκοκκική τοξινωση (ΣΤ) είναι ένα από τα πιο συχνά αίτια τροφιμογενοΰς νόσου. Είναι μιατοξίνωση που προκαλείται από την πρόσληψη με τα τρόφιμα μίας ή περισσοτέρων προσχηματισμένων σταφυλοκοκκικών εντεροτοξινών (ΣΕ). Οι τοξικές δόσεις των ΣΕ για τον άνθρωπο κυμαίνονται από 20 ng έως 1 μg. Οι ΣΕ είναι πρωτεΐνες που παράγονται από ορισμένα είδη σταφυλόκοκκων τόσο στο περιβάλλον όσο και στα τρόφιμα. Παρόλο που διάφορα είδη σταφυλόκοκκου μπορούν να προκαλέσουν τροφιμογενείς λοιμώξεις, σχεδόν όλα τα περιστατικά ΣΤ αποδίδονται στο S. aureus. Παραδοσιακά έχουν αναγνωριστεί οι κλασικοί τύποι σταφυλοκοκκικών εντεροτοξινών SEA, SEB, SEC, SED και SEE. Στη δεκαετία του 1990 ανι χνεύτηκαν νέες τοξίνες (SEG, SEH, SEI, SEJ) και προσδιορίστηκαν τα γονίδια που ελέγχουν την παραγωγή τους. Πιο πρόσφατα στοιχεία οδήγησαν στον πρ...

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“…The numbers of viable cells is not nearly as important as enterotoxin production in fermented sausages. Extent and rate of pH decline in fermented dry and semidry sausages appear to be the main factors in controlling toxin production (Genigeorgis et al, 1969). Also, S. aureus does not compete well with other bacterial populations (McCoy, 1965), which suggests that dry and semidry sausages fermented with commercial starter cultures have a reduced risk of S. aureus growth and enterotoxin production.…”

Section: Summer Sausagementioning

confidence: 99%

Survival of Methicillin-ResistantStaphylococcus aureusDuring Thermal Processing of Frankfurters, Summer Sausage, and Ham

Campbell

Dickson

Cordray

et al. 2014

Foodborne Pathogens and Disease

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Infections from antibiotic-resistant bacteria are a major concern for human health professionals around the world. Methicillin-resistant Staphylococcus aureus (MRSA) is just one of the resistant organisms of concern. MRSA prevalence has also been recently reported in retail meat products at rates higher than originally thought. Although the risk of contracting an infection from handling contaminated meat products is thought to be low, very little is known about this organism from a food safety perspective. The objective of this study was to determine the survival of MRSA during thermal processing of frankfurters, summer sausage, and boneless ham. Frankfurters, summer sausage, and boneless ham were manufactured using formulations and processing procedures developed at the Iowa State University meat laboratory. Thermal processing resulted in a significant log reduction (p Infections from antibiotic-resistant bacteria are a major concern for human health professionals around the world. Methicillin-resistant Staphylococcus aureus (MRSA) is just one of the resistant organisms of concern. MRSA prevalence has also been recently reported in retail meat products at rates higher than originally thought. Although the risk of contracting an infection from handling contaminated meat products is thought to be low, very little is known about this organism from a food safety perspective. The objective of this study was to determine the survival of MRSA during thermal processing of frankfurters, summer sausage, and boneless ham. Frankfurters, summer sausage, and boneless ham were manufactured using formulations and processing procedures developed at the Iowa State University meat laboratory. Thermal processing resulted in a significant log reduction ( p < 0.05) for boneless ham, summer sausage, and frankfurters when compared to uncooked, positive controls for each of the three processed meat products. All products were thermally processed to an internal temperature of 70°C and promptly cooled to 7.2°C. Boneless ham showed the highest log reduction (7.28 logs) from cooking, followed by summer sausage (6.75 logs) and frankfurters (5.53 logs). The results of this study indicate that thermal processing of ham, summer sausage, and frankfurters to 70°C is sufficient to reduce the risk of MRSA as a potential food safety hazard.

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Production of Enterotoxin‐B in Cured Meats

Cited by 45 publications

References 32 publications

Effect of pH and Oxygen Tension on Staphylococcal Growth and Enterotoxin Formation in Fermented Sausage

Effect of pH and Oxygen Tension on Staphylococcal Growth and Enterotoxin Formation in Fermented Sausage

Staphylococcus aureus and Staphylococcal enterotoxins in foodborne diseases

Survival of Methicillin-ResistantStaphylococcus aureusDuring Thermal Processing of Frankfurters, Summer Sausage, and Ham

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