title: Extended staphylococcal enterotoxin D expression in ham products.
abstract: 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.
authors.affiliation: Applied Microbiology, Lund Institute of Technology, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden.
authors.forename: Dóra
authors.initials: D
authors.lastname: Márta
authors.forename: Nina
authors.initials: N
authors.lastname: Wallin-Carlquist
authors.forename: Jenny
authors.initials: J
authors.lastname: Schelin
authors.forename: Elisabeth
authors.initials: E
authors.lastname: Borch
authors.forename: Peter
authors.initials: P
authors.lastname: Rådström
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004768:Enterotoxins / Q000096:biosynthesis* / Q000302:isolation & purification; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D006801:Humans; D008461:Meat Products / Q000032:analysis / Q000382:microbiology*; D013202:Staphylococcal Food Poisoning / Q000453:epidemiology / Q000209:etiology; D013211:Staphylococcus aureus / Q000235:genetics / Q000378:metabolism*; D013552:Swine; D014774:Virulence
chemical_list: D004768:Enterotoxins; C019368:enterotoxin D, Staphylococcal