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Updated: Jun 14, 2025
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Enrichment and Detection of Clostridium perfringens Toxinotypes in Retail Food Samples
Published on: October 18, 2019
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Staphylococcal Enterotoxins: Description and Importance in Food
Mirian Yuliza Rubio Cieza1, Erika Carolina Romão Bonsaglia2, Vera Lucia Mores Rall3
1Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Campinas 13083-862, Brazil.
Pathogens (Basel, Switzerland)
|August 29, 2024
Summary
Staphylococcus aureus produces staphylococcal enterotoxins (SEs) causing food poisoning and infections. This review details SEs, their detection methods, and biocontrol strategies for food safety.
Area of Science:
- Microbiology
- Immunology
- Food Science
Background:
- Staphylococcus aureus is a virulent pathogen.
- It produces staphylococcal enterotoxins (SEs) causing food poisoning, infections, and mastitis.
- SEs are heat-stable proteins with superantigenic and emetic activities.
Purpose of the Study:
- To review the scientific information on staphylococcal enterotoxins (SEs).
- To cover structural characteristics, genetic organization, and regulatory mechanisms of SEs.
- To discuss SEs' superantigen activity, immune system interaction, detection methods, and biocontrol techniques.
Main Methods:
- Literature review of scientific information on SEs.
- Analysis of SEs' structural characteristics, genetic organization, and regulatory mechanisms.
- Evaluation of detection methods like LC-HRMS, molecular methods, and whole-genome sequencing.
Main Results:
- Over 24 SE genes are described, with new variants emerging.
- SEs are encoded by genes on mobile genetic elements and genomic islands.
- SEs and SE-like toxins share phylogenetic and structural similarities.
Conclusions:
- Rapid assessment and detection of SEs are crucial for food security and public health.
- Various detection methods aid in understanding SE occurrence and spread.
- Biocontrol techniques offer strategies for managing SEs in food.
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