Temperature Dependence of the Production of Staphylococcal Enterotoxin A byStaphylococcus aureus

Tsutsuura, Satomi; Shimamura, Yuko; Murata, Masatsune

doi:10.1271/bbb.120391

Cited by 27 publications

(37 citation statements)

References 35 publications

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“…The toxin concentration reached its maximum in the stationary phase of growth about 48 hours of incubation in the shaking culture. This was also observed for other SEA-producing strains Cao et al 2012;Tsutsuura et al 2013;Wallin-Carlquist et al 2010 . The time in the stationary culture was not clear because of its low production, but was estimated to be also about 48 hours of incubation Fig.2A .…”

Section: Sea Production Expression Of Sea Gene and Growth Of Strainsupporting

confidence: 62%

“…Although the strains and culture conditions in the present study were different from those of Tsutsuura et al 2013 , the values shown in Table 3 were within their ranges.…”

Section: Figmentioning

confidence: 55%

“…Large differences in SEA productivity were observed among the five strains; the highest SEA productivity 0.64 fg/CFU , which was observed for strain 13008, was 21 times higher than the lowest 0.03 fg/CFU by strain 11727 Table 4 . Tsutsuura et al 2013 also reported that SEA productivity in shaking culture varied with the temperature, strain, and inoculum size.…”

Section: Figmentioning

confidence: 95%

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Characteristics of Staphylococcal Enterotoxin A Production and Growth of Staphylococcus aureus in Shaking and Stationary Cultures

et al. 2018

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Staphylococcal food poisoning, which is still a serious health problem worldwide, is caused by staphylococcal enterotoxin SE. Among many types of SE, staphylococcal enterotoxin type A SEA is known to be the most responsible for staphylococcal food poisoning. Production by SEA-producing strains in shaking culture has been studied by many investigators, whereas the kinetical differences between shaking and stationary cultures have not been studied intensively. Therefore, this difference was studied at various temperatures from 14 to 46 in the present study. Consequently the maximum SEA concentration and populations of SEA producer in shaking culture was higher than those in stationary culture. Of interest, however, the productivity, which is the maximum SEA amount produced by one cell, in shaking cultures was lower than that in stationary culture. Kinetic analysis clarified that SEA gene expression in staphylococcal cells preceded toxin production at optimal temperature. Next, several SEA producers were studied for the maximum toxin production at various temperatures from 14 to 42 in shaking culture. Consequently all strains showed different patterns, suggesting that the characteristics of SEA production of these strains would be strain-specific. These results in this study would provide useful, basic information to prevent staphylococcal food poisoning outbreaks.

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Section: Sea Production Expression Of Sea Gene and Growth Of Strainsupporting

confidence: 62%

“…Although the strains and culture conditions in the present study were different from those of Tsutsuura et al 2013 , the values shown in Table 3 were within their ranges.…”

Section: Figmentioning

confidence: 55%

Section: Figmentioning

confidence: 95%

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Characteristics of Staphylococcal Enterotoxin A Production and Growth of Staphylococcus aureus in Shaking and Stationary Cultures

et al. 2018

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“…aureus C‐29 [staphylococcal enterotoxin A (SEA) productive strain)] cultures maintained in our laboratory were used (Tsutsuura et al. ). These strains were subcultured on brain heart infusion (BHI) agar (Oxoid Ltd., London, UK).…”

Section: Methodsmentioning

confidence: 99%

The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver

Shimamura

Shinke

Hiraishi

et al. 2015

Food Science & Nutrition

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The sterilization effect of a combination treatment with alkaline electrolyzed water (AlEW) and strong acidic electrolyzed water (StAEW) on fresh chicken breasts and beef liver was evaluated. Samples (1, 5, and 10 g) were inoculated with Salmonella Enteritidis NBRC3313, Escherichia coli ATCC 10798, Staphylococcus aureus FDA209P, and S. aureus C‐29 [staphylococcal enterotoxin A (SEA) productive strain] and subjected to a dipping combination treatment (4°C and 25°C for 3 min) with AlEW and StAEW. Combination treatment with AlEW and StAEW significantly reduced the bacteria, and reduction of more than 1 log colony‐forming units (CFU)/g was achieved. Furthermore, this combination treatment significantly decreased the SEA gene expression level in samples. Some quality variables of the meat samples such as pH, lipid oxidation, color, amino‐acid content, texture, and sensory characteristics showed no significant differences between the combination treatment with AlEW and StAEW and the untreated control.

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“…In Europe, meat and related products have been the common food vehicles for SFP. In Japan, SFP frequently occurs in rice balls and Japanese-style desserts [24]. Food made by hand requiring no further cooking or handled frequently during preparation are major targets for Staphylococcus contamination and at highest risk for the production of bacterial toxins, which eventually cause SFP.…”

Section: Staphylococcimentioning

confidence: 99%

Staphylococcal Food Poisoning and Novel Perspectives in Food Safety

Xu¹,

Peters²,

Li³

et al. 2016

Significance, Prevention and Control of Food Related Diseases

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Ingestion of food is the major way for human beings to obtain nutrient substances for basic living, and therefore, the quality and safety of food is a major concern. Foodborne illness includes any illness resulting from the consumption of contaminated food that contains pathogenic bacteria, viruses, or chemical or natural toxins. Consequently, food safety is considered to be a globally expanding issue and thus a leading topic in public health, no longer limited to foodborne illnesses but extended to nearly every safety issue regarding "farm to table" food approaches. Bacterial foodborne infections occur by ingestion of food contaminated with growth of pathogenic bacteria, toxin production, and continuous bacterial growth in intestines. In the past decade, a large number of cases or reports have been available on food containing unhealthy, harmful, or toxic substances (other than food poisoning outbreaks) worldwide. Foodborne microorganisms, primarily associated with pathogenic bacteria and toxic substances produced in food, have presented major challenges for food safety. As a global foodborne pathogen, Staphylococcus aureus is typically capable of causing a large number of infections, including food poisoning. Thus, this chapter aims to review several factors contributing to the rise of staphylococci as a growing concern for the food safety industry, including the growth of S. aureus, production and regulation of staphylococcal enterotoxins, the viable putative but nonculturable (VPNC) state, and antimicrobial resistance of Staphylococcus caused by the indiscriminate use of antibiotics in both clinical and veterinary settings.

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Temperature Dependence of the Production of Staphylococcal Enterotoxin A byStaphylococcus aureus

Cited by 27 publications

References 35 publications

Characteristics of Staphylococcal Enterotoxin A Production and Growth of <i>Staphylococcus aureus</i> in Shaking and Stationary Cultures

Characteristics of Staphylococcal Enterotoxin A Production and Growth of <i>Staphylococcus aureus</i> in Shaking and Stationary Cultures

The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver

Staphylococcal Food Poisoning and Novel Perspectives in Food Safety

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