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Extended staphylococcal enterotoxin D expression in ham products
SIK – Institutet för livsmedel och bioteknik.
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2011 (English)In: Food microbiology (Print), ISSN 0740-0020, E-ISSN 1095-9998, Vol. 28, no 3, 617-620 p.Article in journal (Refereed)
Abstract [en]

Staphylococcal enterotoxin D (SED) is one of the most frequently recovered enterotoxins in staphylococcal food poisoning (SFP) outbreaks. The expression and production of SED were investigated in three ham products, i.e. boiled ham, smoked ham and dry-cured Serrano ham incubated at room temperature for seven days. . Staphylococcus aureus was also, as a reference, grown in cultivation broth during optimal growth conditions for seven days. In boiled and smoked ham, continuous . sed expression was observed throughout the incubation period with a second increase in . sed expression found after five days of incubation. In smoked ham, nine times less SED per colony-forming unit of . S. aureus was detected than in boiled ham. In boiled ham, the SED levels unpredictably decreased after three days of incubation. In the Serrano ham, SED was detected after five days of incubation although . S. aureus growth was poor and . sed expression was too low to determine. After five days of incubation, all three products contained enough SED to cause SFP. These results show that the specific production levels of SED vary in the different ham products, and that toxin production was in part uncoupled from bacterial growth. © 2010 Elsevier Ltd.

Place, publisher, year, edition, pages
2011. Vol. 28, no 3, 617-620 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8633DOI: 10.1016/j.fm.2010.11.013PubMedID: 21356473OAI: oai:DiVA.org:ri-8633DiVA: diva2:966506
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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CiteExportLink to record
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