Abstract:
:The recent finding that the formation of staphylococcal enterotoxins in food is very different from that in cultures of pure Staphylococcus aureus sheds new light on, and brings into question, traditional microbial risk assessment methods based on planktonic liquid cultures. In fact, most bacteria in food appear to be associated with surfaces or tissues in various ways, and interaction with other bacteria through molecular signaling is prevalent. Nowadays it is well established that there are significant differences in the behavior of bacteria in the planktonic state and immobilized bacteria found in multicellular communities. Thus, in order to improve the production of high-quality, microbiologically safe food for human consumption, in situ data on enterotoxin formation in food environments are required to complement existing knowledge on the growth and survivability of S. aureus. This review focuses on enterotoxigenic S. aureus and describes recent findings related to enterotoxin formation in food environments, and ways in which risk assessment can take into account virulence behavior. An improved understanding of how environmental factors affect the expression of enterotoxins in foods will enable us to formulate new strategies for improved food safety.
journal_name
Virulencejournal_title
Virulenceauthors
Schelin J,Wallin-Carlquist N,Cohn MT,Lindqvist R,Barker GC,Rådström Pdoi
10.4161/viru.2.6.18122subject
Has Abstractpub_date
2011-11-01 00:00:00pages
580-92issue
6eissn
2150-5594issn
2150-5608pii
18122journal_volume
2pub_type
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