Glucose stress lowers staphylococcal enterotoxin C production independently of Agr, SarA, and SigB

Etter, Danai; Jenni, Céline; Edwards, Veronica; Greutmann, Mariella; Waltenspül, Tabea; Tasara, Taurai; Johler, Sophia

doi:10.1016/j.jfp.2023.100127

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Etter, D., Jenni, C., Edwards, V., Greutmann, M., Waltenspül, T., Tasara, T., & Johler, S. (2023). Glucose stress lowers staphylococcal enterotoxin C production independently of Agr, SarA, and SigB. Journal of Food Protection, 86(8), 100127. https://doi.org/10.1016/j.jfp.2023.100127

Abstract

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.aureus, the organism possesses a remarkable growth advantage under stressful conditions encountered in many foods. Examples for such food matrices are pastry and bakery products with their high sugar content that lowers water availability. While S. aureus can