Salt at concentrations relevant to meat processing enhances Shiga toxin 2 production in Escherichia coli O157:H7

Escherichia coli (E. coli) O157:H7 remains a major food safety concern associated with meat, especially beef products. Shiga toxins (Stx) are key virulence factors produced by E. coli O157:H7 that are responsible for hemorrhagic colitis and Hemolytic Uremic Syndrome. Stx are heat stable and can be a...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food microbiology 2012-10, Vol.159 (3), p.186-192
Main Authors: Harris, Shaun M., Yue, Wan-Fu, Olsen, Sarena A., Hu, Jia, Means, Warrie J., McCormick, Richard J., Du, Min, Zhu, Mei-Jun
Format: Article
Language:English
Subjects:
Beef
E. coli O157:H7
Escherichia coli
Escherichia coli O157 - drug effects
Escherichia coli O157 - genetics
Escherichia coli O157 - metabolism
Escherichia coli O157 - virology
Food Handling
Food Microbiology
Gene Expression Regulation, Bacterial - drug effects
Meat - microbiology
Prophage
Prophages - drug effects
Prophages - physiology
Rec A Recombinases - genetics
Salt
Salts - pharmacology
Shiga toxin
Shiga Toxin 2 - biosynthesis
Shiga Toxin 2 - genetics
Virulence Factors - biosynthesis
Virulence Factors - genetics
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Escherichia coli (E. coli) O157:H7 remains a major food safety concern associated with meat, especially beef products. Shiga toxins (Stx) are key virulence factors produced by E. coli O157:H7 that are responsible for hemorrhagic colitis and Hemolytic Uremic Syndrome. Stx are heat stable and can be absorbed after oral ingestion. Despite the extensive study of E. coli O157:H7 survival during meat processing, little attention is paid to the production of Stx during meat processing. The objective of this study was to elucidate the effect of salt, an essential additive to processed meat, at concentrations relevant to meat processing (0%, 1%, 2%, 3%, W/V) on Stx2 production and Stx2 prophage induction by E. coli O157:H7 strains. For both E. coli O157:H7 86‐24 and EDL933 strains, including 2% salt in LB broth decreased (P
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2012.09.007