Differences in transcription and expression of staphylococcal enterotoxin C in processed meat products

摘要: Abstract Staphylococcus aureus is a major foodborne pathogen contaminating meat products where it able to produce thermostable enterotoxins. Staphylococcal enterotoxin C (SEC) together with other classical toxins are the most frequently detected enterotoxins associated staphylococcal food poisoning (SFP) outbreaks. This study investigated transcription and formation of SEC in four heat-processed products: chicken ham, pork pepper beef salami turkey ham. Meat samples were inoculated producing strains S. individually at level approximately 5 log CFU/cm2. The expression production was examined during growth compared routinely used laboratory media. Results indicate that sec varied significantly dependent upon different levels fat content medium. salt pH this influences production. Increased observed ham approx. 24–35 times higher products. Lower found concentration 378 lower than 72 h. varying environment affected profiles SEC, however remained reasonably constant. quantities under room temperature conditions would be sufficient cause susceptible individuals (mainly children). Our data important respect contamination by contributes an improved understanding capabilities these pathogens containing