Susceptibility of emetic and enterotoxigenic grown at high temperature to disinfectants.

The prevalence of emetic strains in food products is rare; however, infection with these may be fatal to the vulnerable population. Bacterial control of the emetic strains is still unclear. This study aimed to assess the influence of high temperature on the disinfection of emetic and enterotoxigenic . Emetic strains survived up to 50 °C; the lag time and maximum growth rate were higher at 42 °C than those at 30 °C. Compared to enterotoxigenic , all emetic food strains showed higher minimum inhibitory concentrations and minimum bactericidal concentrations for sodium hypochlorite and citric acid. The disinfectant susceptibility of the emetic OS-05 strain incubated at a higher temperature did not increase and was maintained at the highest MBC value. In all emetic strains, enterotoxin gene expression was upregulated at 42 °C and 45 °C. Increased gene expression was also found in emetic strains GP-15 and OS-05, with upregulation of 128- and 820-fold at 42 °C. Thus, emetic grown at high temperatures may resist common disinfectants of the food industry. The findings may help control in food or the food processing industry.