Inactivation of Staphylococcal Enterotoxin-A with an Electrolyzed Anodic Solution

Suzuki, Tetsuya, Itakura, Jun, Watanabe, Masumi, Ohta, Mari, Sato, Yuri and Yamaya, Yuko (2002) Inactivation of Staphylococcal Enterotoxin-A with an Electrolyzed Anodic Solution. Journal of Agricultural and Food Chemistry, 50 1: 230-234. doi:10.1021/jf010828k

Author Suzuki, Tetsuya
Itakura, Jun
Watanabe, Masumi
Ohta, Mari
Sato, Yuri
Yamaya, Yuko
Title Inactivation of Staphylococcal Enterotoxin-A with an Electrolyzed Anodic Solution
Journal name Journal of Agricultural and Food Chemistry   Check publisher's open access policy
ISSN 0021-8561
Publication date 2002-01-02
Sub-type Article (original research)
DOI 10.1021/jf010828k
Open Access Status
Volume 50
Issue 1
Start page 230
End page 234
Total pages 5
Place of publication Easton, PA.
Publisher American Chemical Society
Language eng
Subject 090899 Food Sciences not elsewhere classified
Abstract Electrolyzed anodic NaCl solutions [EW(+)], prepared by the electrolysis of 0.1% NaCl, have been shown to instantly inactivate most pathogens that cause food-borne disease. Elimination of food-borne pathogens does not necessarily guarantee food safety because enterotoxins produced by pathogens may remain active. We have tested whether EW(+) can inactivate Staphylococcal enterotoxin A (SEA), one of the major enterotoxins responsible for food poisoning. Fixed quantities of SEA were mixed with increasing molar ratios of EW(+), and SEA was evaluated by reversed-phase passive latex agglutination (RPLA) test, immunoassay, native polyacrylamide gel electrophoresis (PAGE), and amino acid analysis after 30 min incubations. Exposure of 70 ng, or 2.6 pmol, of SEA in 25 μL of PBS to a 10-fold volume of EW(+), or ca. 64.6 × 103-fold molar excess of HOCl in EW(+), caused a loss of immuno-reactivity between SEA and a specific anti-SEA antibody. Native PAGE indicated that EW(+) caused fragmentation of SEA, and amino acid analysis indicated a loss in amino acid content, in particular Met, Tyr, Ile, Asn, and Asp. Staphylococcal enterotoxin-A excreted into culture broth was also inactivated by exposure to an excess molar ratio of EW(+). Thus, EW(+) may be a useful management tool to ensure food hygiene by food processing industries.
Keyword Electrolyzed NaCl solution
staphylococcal enterotoxin
food-borne disease
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Unknown

Document type: Journal Article
Sub-type: Article (original research)
Collections: Excellence in Research Australia (ERA) - Collection
National Research Centre for Environmental Toxicology Publications
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Citation counts: TR Web of Science Citation Count  Cited 30 times in Thomson Reuters Web of Science Article | Citations
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