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dc.contributor.author
Etter, Danai
dc.contributor.author
Schelin, Jenny
dc.contributor.author
Schuppler, Markus
dc.contributor.author
Johler, Sophia
dc.date.accessioned
2020-09-21T14:09:31Z
dc.date.available
2020-09-20T04:29:20Z
dc.date.available
2020-09-21T14:09:31Z
dc.date.issued
2020-09
dc.identifier.other
10.3390/toxins12090584
en_US
dc.identifier.uri
http://hdl.handle.net/20.500.11850/441345
dc.identifier.doi
10.3929/ethz-b-000441345
dc.description.abstract
Staphylococcal enterotoxins are the most common cause of foodborne intoxications (staphylococcal food poisoning) and cause a wide range of diseases. With at least six variants staphylococcal enterotoxin C (SEC) stands out as particularly diverse amongst the 25 known staphylococcal enterotoxins. Some variants present unique and even host-specific features. Here, we review the role of SEC in human and animal health with a particular focus on its role as a causative agent for foodborne intoxications. We highlight structural features unique to SEC and its variants, particularly, the emetic and superantigen activity, as well as the roles of SEC in mastitis and in dairy products. Information about the genetic organization as well as regulatory mechanisms including the accessory gene regulator and food-related stressors are provided.
en_US
dc.format
application/pdf
en_US
dc.language.iso
en
en_US
dc.publisher
MDPI
en_US
dc.rights.uri
http://creativecommons.org/licenses/by/4.0/
dc.subject
Staphylococcal food poisoning
en_US
dc.subject
SEC
en_US
dc.subject
Superantigen
en_US
dc.subject
Emesis
en_US
dc.subject
Host specificity
en_US
dc.title
Staphylococcal Enterotoxin C—An Update on SEC Variants, Their Structure and Properties, and Their Role in Foodborne Intoxications
en_US
dc.type
Review Article
dc.rights.license
Creative Commons Attribution 4.0 International
dc.date.published
2020-09-10
ethz.journal.title
Toxins
ethz.journal.volume
12
en_US
ethz.journal.issue
9
en_US
ethz.pages.start
584
en_US
ethz.size
17 p.
en_US
ethz.version.deposit
publishedVersion
en_US
ethz.identifier.wos
ethz.identifier.scopus
ethz.publication.place
Basel
en_US
ethz.publication.status
published
en_US
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03651 - Loessner, Martin / Loessner, Martin
ethz.leitzahl.certified
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03651 - Loessner, Martin / Loessner, Martin
ethz.date.deposited
2020-09-20T04:29:35Z
ethz.source
SCOPUS
ethz.eth
yes
en_US
ethz.availability
Open access
en_US
ethz.rosetta.installDate
2020-09-21T14:09:54Z
ethz.rosetta.lastUpdated
2020-09-21T14:09:54Z
ethz.rosetta.exportRequired
true
ethz.rosetta.versionExported
true
ethz.COinS
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