New insights into Bacillus cytotoxicus sources, screening, toxicity, and persistence in food production facilities.

Bacillus cytotoxicus is a thermotolerant member of the Bacillus cereus group. It has been linked to rare, but at times fatal cases of diarrheal disease and might be missed at routine diagnostic screening temperatures commonly used for the B. cereus group.

Stress Lowers Staphylococcal Enterotoxin C Production Independently of Agr, SarA, and SigB.

Staphylococcal enterotoxin C (SEC) can cause staphylococcal food poisoning, one of the most prevalent foodborne intoxications. It is produced by Staphylococcus aureus during growth in the food matrix. While the surrounding bacteria in food matrices usually repress the growth of S.

Ropiness in Bread-A Re-Emerging Spoilage Phenomenon.

As bread is a very important staple food, its spoilage threatens global food security. Ropy bread spoilage manifests in sticky and stringy degradation of the crumb, slime formation, discoloration, and an odor reminiscent of rotting fruit. Increasing consumer demand for preservative-free products and global warming may increase the occurrence of ropy spoilage.

Nitrite stress increases staphylococcal enterotoxin C transcription and triggers the SigB regulon.

Staphylococcal food poisoning is a common food intoxication caused by staphylococcal enterotoxins. While growth of Staphylococcus aureus is not inhibited by the meat-curing agent nitrite, we hypothesize that nitrite has an influence on enterotoxin C (SEC) expression. We investigated the influence of 150 mg/l nitrite on SEC expression at mRNA and protein level in seven strains expressing different SEC variants.

Mild NaCl Stress Influences Staphylococcal Enterotoxin C Transcription in a Time-Dependent Manner and Reduces Protein Expression.

Enterotoxins (SEs) produced by are the cause of serious food intoxications. Staphylococcal enterotoxin C (SEC) is one of the main contributors, as it is often highly expressed. possesses a competitive growth advantage over accompanying bacterial flora under stress conditions encountered in foods, such as high NaCl concentrations.

Whole Genome Sequencing Reveals Biopesticidal Origin of in Foods.

is a microbial insecticide widely used to control agricultural pests. Although generally regarded as safe, is phylogenetically intermingled with the foodborne pathogen and has been linked to foodborne outbreaks. Limited data on the pathogenicity potential of and the occurrence of biopesticide residues in food compromise a robust consumer risk assessment.

Mild Lactic Acid Stress Causes Strain-Dependent Reduction in SEC Protein Levels.

Staphylococcal enterotoxin C (SEC) is a major cause of staphylococcal food poisoning in humans and plays a role in bovine mastitis. () benefits from a competitive growth advantage under stress conditions encountered in foods such as a low pH. Therefore, understanding the role of stressors such as lactic acid on SEC production is of pivotal relevance to food safety.

Further Insights into the Toxicity of Based on Toxin Gene Profiling and Vero Cell Cytotoxicity Assays.

belongs to the group that also comprises the foodborne pathogen sensu stricto, causing anthrax, as well as the biopesticide . The first was isolated in the context of a severe food poisoning outbreak leading to fatal cases of diarrheal disease. Subsequent characterization of the outbreak strain led to the conclusion that this strain was highly cytotoxic and eventually resulted in the description of a novel species, whose name reflects the observed toxicity: .

Staphylococcal Enterotoxin C-An Update on SEC Variants, Their Structure and Properties, and Their Role in Foodborne Intoxications.

Staphylococcal enterotoxins are the most common cause of foodborne intoxications (staphylococcal food poisoning) and cause a wide range of diseases. With at least six variants staphylococcal enterotoxin C (SEC) stands out as particularly diverse amongst the 25 known staphylococcal enterotoxins. Some variants present unique and even host-specific features.

Population Structure and Genomic Profiles in Asymptomatic Carriers in Switzerland.

is a leading cause for clinical infections and food intoxications, causing over 100,000 yearly cases of bacteremia in the United States and 434 food-borne outbreaks in the European Union. Approximately 30% of the population permanently carry asymptomatically in their nasal cavity. The risk of infection and transmission to food items or the environment is higher in individuals that are nasally colonized.

Population structure and toxin gene profiles of Bacillus cereus sensu lato isolated from flour products.

Data on the occurrence, population structure and toxinogenic potential of Bacillus cereus sensu lato isolated from flour is essential to enable improved risk assessment. We aimed to provide data on the occurrence of B. cereus sensu lato in flour products at retail level.

Microarray based genetic profiling of Staphylococcus aureus isolated from abattoir byproducts of pork origin.

Many parts of pork meat processing are currently not used for human consumption in Switzerland, although they are of great nutritional value. Therefore, data on the occurrence of pathogenic organisms on byproducts is extremely scarce and the prevalence and population structure of Staphylococcus aureus on meat processing sidestreams is unknown. Hence, abattoir byproducts of pork origin including ear, forefoot, heart, intestine, liver, rib bone, sternum, bladder, stomach, hind foot and tongue originating from six abattoirs were screened for S.