InovaLeite - Laboratório de Pesquisa em Leites e Derivados, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Brazil.
InsPOA - Laboratório de Inspeção de Produtos de Origem Animal, Departamento de Veterinária, Universidade Federal de Viçosa, Viçosa, Brazil.
Foodborne Pathog Dis. 2024 Oct;21(10):601-616. doi: 10.1089/fpd.2023.0170. Epub 2024 Jul 18.
is a well-known pathogen capable of producing enterotoxins during bacterial growth in contaminated food, and the ingestion of such preformed toxins is one of the major causes of food poisoning around the world. Nowadays 33 staphylococcal enterotoxins (SEs) and SE-like toxins have been described, but nearly 95% of confirmed foodborne outbreaks are attributed to classical enterotoxins SEA, SEB, SEC, SED, and SEE. The natural habitat of includes the skin and mucous membranes of both humans and animals, allowing the contamination of milk, its derivatives, and the processing facilities. is well known for the ability to form biofilms in food processing environments, which contributes to its persistence and cross-contamination in food. The biocontrol of in foods by lactic acid bacteria (LAB) and their bacteriocins has been studied for many years. Recently, LAB and their metabolites have also been explored for controlling biofilms. LAB are used in fermented foods since in ancient times and nowadays characterized strains (or their purified bacteriocin) can be intentionally added to prolong food shelf-life and to control the growth of potentially pathogenic bacteria. Regarding the use of these microorganism and their metabolites (such as organic acids and bacteriocins) to prevent biofilm development or for biofilm removal, it is possible to conclude that a complex network behind the antagonistic activity remains poorly understood at the molecular level. The use of approaches that allow the characterization of these interactions is necessary to enhance our understanding of the mechanisms that govern the inhibitory activity of LAB against biofilms in food processing environments.
金黄色葡萄球菌是一种众所周知的病原体，能够在污染食物中的细菌生长过程中产生肠毒素，而摄入这种预先形成的毒素是全世界食物中毒的主要原因之一。如今，已经描述了 33 种葡萄球菌肠毒素（SEs）和 SE 样毒素，但近 95%的确认食源性暴发归因于经典肠毒素 SEA、SEB、SEC、SED 和 SEE。金黄色葡萄球菌的自然栖息地包括人类和动物的皮肤和黏膜，这使得牛奶、其衍生物和加工设施受到污染。金黄色葡萄球菌以在食品加工环境中形成生物膜的能力而闻名，这有助于其在食品中的持久性和交叉污染。多年来，人们一直在研究乳酸菌（LAB）及其细菌素对食品中金黄色葡萄球菌的生物防治。最近，LAB 及其代谢物也被用于控制金黄色葡萄球菌生物膜。LAB 自古以来就用于发酵食品，如今，经过特征鉴定的菌株（或其纯化的细菌素）可以被有意添加到食品中，以延长食品的保质期并控制潜在致病菌的生长。关于使用这些微生物及其代谢物（如有机酸和细菌素）来防止生物膜的形成或去除生物膜，可以得出结论，在分子水平上，拮抗活性背后的复杂网络仍知之甚少。使用允许这些相互作用特征化的方法对于增强我们对 LAB 抑制食品加工环境中金黄色葡萄球菌生物膜活性的机制的理解是必要的。
