AI Article Synopsis
- The study focuses on a coagulase-positive pathogen that poses risks to human health and food safety, particularly due to its ability to survive in a wide temperature range and produce thermostable enterotoxins.
- Researchers analyzed 3604 food samples over five years (2016-2020) to assess how seasonality and food type affect bacterial counts and enterotoxin presence.
- Results revealed winter had the highest bacterial counts, while autumn (especially October) had the highest enterotoxin production risk, with dairy products being most vulnerable to contamination.
Article Abstract
is a coagulase-positive pathogen of interest for human health and food safety in particular. It can survive in a wide environmental temperature range (7-48 °C, optimum 37 °C). Its enterotoxins are thermostable, which increases the risk of potential contamination in a variety of food products. Here we investigated the influence of seasonality and food type on bacterial count and presence of enterotoxins. To do this, we analyzed 3604 food samples collected over a 5-year period (2016-2020). Ordinal logistic regression showed an influence of both seasonality and food type on the bacterial count. Regarding bacterial counts, winter was found to be the season with the highest risk, while with regards to enterotoxin production, the highest risk was found in autumn, specifically in October. The risk of contamination with was greatest for dairy products. Our findings may inform food epidemiologists about foodborne illness prevention and risk to human health.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9611241 | PMC |
| http://dx.doi.org/10.3390/toxins14100671 | DOI Listing |
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