Production of staphylococcal enterotoxins C1 and C2 and thermonuclease in ewe's milk

Enterotoxin production byStaphylococcus aureus(A, B, C, D) during the ripening of sucuk (Turkish dry-fermented sausage)

“…paracasei, and Lactobacillus sake decreased to below the initial inoculum levels after fermentation (Sameshima et al, 1998). Furthermore, similar reports indicated that the lowest population of S. aureus associated with detectable enterotoxins was dependent on the strain of S. aureus and was related to the total toxin yield after 24 h (Otero et al, 1990). It has been reported that enterotoxins are usually produced in detectable amounts only after the staphylococci counts exceed 10 6 cells per g (Niskanen & Nurmi, 1976).…”

“…It has been reported that enterotoxins are usually produced in detectable amounts only after the staphylococci counts exceed 10 6 cells per g (Niskanen & Nurmi, 1976). In the study by Otero et al (1990), enterotoxins C 1 and C 2 were first detected in a S. aureus FRI137 population numbering 8.3×10 7 CFU/ml and a S. aureus FRI1361 population numbering 10 7 CFU/ml, respectively, while enterotoxins C 2 and C 1 were reported in 10 8 CFU/ml of S. aureus L2 and 2.0 × 10 9 CFU/ml of S. aureus M5, respectively. Niskanen and Nurmi (1976) also reported that in the absence of starter culture, measurable amounts of enterotoxin A were formed in a 200 g sample of dry sausage in 3 days, and the S. aureus population grew to over 10 6 cells/g.…”

“…Due to its importance in foodborne poisoning cases, the growth of S. aureus and conditions that induce the toxin production were investigated using different broth media under laboratory conditions at different temperatures (Genigeorgis, Martin, Franti, & Rieman, 1971b;Genigeorgis, Savoukidis, & Martin, 1971c;McLean, Lilly, & Alford, 1968;Medvedova, Valik, & Studenicova, 2009;Otero, Garcia, Garcia, Moreno, & Bergdoll, 1990;Reiser & Weiss, 1969;Tompkin, Ambrosino, & Stozek, 1973;Vandenbosh, Fung, & Widomski, 1973); however, extrapolating the findings in broths to food products or environmental situations that might exist in food processing plants is difficult a-e Means in a same column with different letters are significantly different (P < 0.05).…”

Staphylococcal Enterotoxins, Stayphylococcal Enterotoxin B and Bioterrorism

“…With the proper medium, most toxin production occurs in late log or stationary phase (Otero et al, 1990;Rahkovic et al, 2006;Soejima et al, 2007). S. aureus produces regulatory proteins and small RNAs that control toxin production, probably so that in harsh conditions, the bacterium can conserve energy (Horsburg, 2008;Fournier, 2008).…”

Staphylococcus enterotoxigênicos em alimentos in natura e processados no estado de Pernambuco, Brasil

“…As cepas isoladas de queijo tipo coalho apresentaram 100% de positividade para enterotoxina estafilocócica, o que é comum segundo OTERO et al [47], pois as características dos queijos frescos, favorecem a multiplicação de estafilococos e a produção de enterotoxinas. TORNADIJO et al [61] No Brasil pesquisas realizadas em diferentes regiões do país, mostraram a ocorrência de S. aureus em pescado [13,25].…”