Influence of temperature and pH on induction of Shiga toxin in .

Shiga toxin-producing strains represent pathogenic group that is of concern in food production. The present study evaluated forty-eight isolates (11 with intact gene, while remaining isolates presented only -fragments) for Shiga toxin production. The four most expressive -producers (O26, O103, O145, and O157) were selected to evaluate effects of pH (3.5, 4.5, and 7) and temperature (35, 40, and 50°C). After determining acid stress effects in media on Stx-induction, we mimicked "" conditions using milk, apple, and orange juices. Only isolates that showed the presence of intact gene (11/48) produced Shiga toxin. In addition, acid pH had a role in down-regulating the production of Shiga toxin, in both lactic acid and juices. In contrast, non-lethal heating (40°C), when in neutral pH and milk was a favorable environment to induce Shiga toxin. Lastly, two isolates (O26 and O103) showed a higher capacity to produce Shiga toxin and were included in a genomic cluster with other involved in worldwide foodborne outbreaks. The induction of this toxin when subjected to 40°C may represent a potential risk to the consumer, since the pathogenic effect of oral ingestion of Shiga toxin has already been proved in an animal model.