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• W103788730 abstract "The development of new, minimally processed food productschallenges traditional concepts of food safety. How pathogenic bacteriabehave in these new matrices is not known. To fill this knowledge gapand enable the production of food that is safe for the consumer, moreinformation on virulence expression of pathogens in food matrices isrequired.In this thesis, the impact of environmental factors on foodborneintoxication due to Staphylococcus aureus enterotoxin A (SEA) and D(SED) expression and production is described. The study ofCampylobacter jejuni infection of the chicken GI tract was used tocompare the different mechanisms of virulence of the two foodbornepathogens.Studies on S. aureus demonstrated that under certain conditions,e.g. low pH and lack of nutrients, the SEA production per cell wasincreased. In the first part of these studies, when S. aureus was grown inthe presence of acetic acid, under controlled laboratory conditions; thesea expression pattern was similar at all pH values studied, with theexpression peaking in the transition from exponential to stationarygrowth phase, then falling in the stationary growth phase. The seaexpression was upregulated over a range of acetic acid concentrations,and the increased expression could be linked to the activity of the seacarryingprophage, showing that the prophage participated in theregulation of virulence expression. A nucleotide sequence analysis of thevirulence region of six S. aureus strains carrying the sea gene showedspecific sea phage groups and two versions of the sea gene that mayexplain the observed interstrain variance in SEA expression andproduction levels.S. aureus growth and SEA and SED expression and production werethen studied in vivo in four pork meat products. The intrinsic nature ofthe meat products greatly affected the growth and expression patterns ofthe organism. The number of S. aureus increased rapidly on the boiledand smoked ham products. However, on the Serrano ham the numberof S. aureus cells did not increase until after seven days of incubation andthe microorganism did not survive on the salami investigated. In boiledand smoked hams, active sea and sed expression was detected throughoutthe one-week experiment, while the enterotoxin expression in pureculture peaked after only a few hours of cultivation and then decreasedto low levels during the rest of the study. The SEA and SED levels onboiled ham decreased unexpectedly after five days of incubation, maybedue to extracellular proteolytic activity of S. aureus or lactic acidbacteria.Finally, the in vivo virulence of a pathogen causing foodborneinfection was studied by monitoring the dynamics of C. jejunicolonization of the alimentary tract in chicken. Seven C. jejuni strainssimultaneously colonized two types of chicken, with differentgastrointestinal floras. The colonization patterns were the same in bothtypes of chicken, despite the different microbiota, showing that thebackground flora had no major effect on the colonization order. Instead,it was suggested that factors concerning the host, probably the host’simmune response, affected the C. jejuni population during infection.A greater understanding of how bacterial growth and virulenceexpression are related and regulated by environmental factors and foodpreservatives will provide safer food products and give rise to newapproaches to disease prevention and control in the future through theimprovement of quantitative risk assessments. The virulence offoodborne pathogens can be an important complement to the viablecounts traditionally used in food safety assessments." @default.
• W103788730 created "2016-06-24" @default.
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• W103788730 date "2010-01-01" @default.
• W103788730 modified "2023-09-27" @default.
• W103788730 title "Foodborne Virulence: Staphylococcus aureus Enterotoxins A and D" @default.
• W103788730 hasPublicationYear "2010" @default.
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