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Related Experiment Video

Updated: Jan 9, 2026

Enrichment and Detection of Clostridium perfringens Toxinotypes in Retail Food Samples

Enrichment and Detection of Clostridium perfringens Toxinotypes in Retail Food Samples

Published on: October 18, 2019

Do Food Preservatives Affect Staphylococcal Enterotoxin C Production Equally?

Aleksandra Tabiś¹, Keun Seok Seo², Juyeun Lee^2,3

¹Department of Food Hygiene and Consumer Health Protection, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland.

International Journal of Molecular Sciences

|December 11, 2025

Summary

Sorbic acid effectively inhibits staphylococcal enterotoxin C (SEC) production and reduces its immune-stimulating effects. This finding suggests sorbic acid may help mitigate risks associated with foodborne illnesses and immune-mediated intestinal diseases.

Keywords:

Staphylococcus spp.enterotoxin C food preservatives

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Area of Science:

Food Science
Microbiology
Immunology

Background:

Staphylococcal enterotoxins (SEs), like enterotoxin C (SEC), are linked to food poisoning and immune-mediated intestinal diseases.
The impact of food preservatives on SEC production by staphylococci, especially coagulase-negative staphylococci (CNS), is not well understood.

Purpose of the Study:

To investigate the effects of common food preservatives (sodium chloride, potassium nitrate, sorbic acid) on SEC production.
To assess the influence of these preservatives on the expression of SEC3 and SECepi in *Staphylococcus aureus* and *S. epidermidis*.

Main Methods:

ELISA and RT-qPCR were used to quantify SEC protein and mRNA levels.
Proliferation assays using human peripheral blood mononuclear cells (PBMCs) evaluated the mitogenic activity of bacterial culture supernatants.

Main Results:

Sodium chloride and potassium nitrate showed no significant impact on SEC levels or bacterial growth.
Sorbic acid (0.07%) consistently inhibited both mRNA expression and protein production of SEC3 and SECepi.
Supernatants from sorbic acid-treated cultures demonstrated significantly reduced PBMC proliferation.

Conclusions:

Sorbic acid effectively suppresses staphylococcal enterotoxin C production and its associated immune-stimulating properties.
These findings indicate sorbic acid's potential role in mitigating the risks of enterotoxin-induced food poisoning and immune-mediated intestinal conditions.