Shiga Toxin-Producing Escherichia coli and Milk Fat Globules

被引:15
|
作者
Bagel, Arthur [1 ]
Sergentet, Delphine [1 ,2 ]
机构
[1] Univ Lyon, CNRS Natl Ctr Sci Res, Bacterial Opportunist Pathogens & Environm Res Te, VetAgro Sup,UMR5557,Ecol Microbienne Lyon, F-69280 Lyon, France
[2] Univ Lyon, Lab Etud Microorganismes Alimentaires Pathogenes, French Natl Reference Lab Escherichia Coli Includ, VetAgro Sup Campus Vet, F-69280 Lyon, France
关键词
STEC; MFGM; raw milk cheese; anti-adhesion strategy; OUTER-MEMBRANE PROTEIN; LACTIC-ACID BACTERIA; BOVINE-MILK; RAW-MILK; HELICOBACTER-PYLORI; SHORT-COMMUNICATION; LISTERIA-MONOCYTOGENES; ADHESIVE PROPERTIES; LIPOTEICHOIC ACID; IMMUNE-RESPONSES;
D O I
10.3390/microorganisms10030496
中图分类号
Q93 [微生物学];
学科分类号
071005 ; 100705 ;
摘要
Shiga toxin-producing Escherichia coli (STEC) are zoonotic Gram-negative bacteria. While raw milk cheese consumption is healthful, contamination with pathogens such as STEC can occur due to poor hygiene practices at the farm level. STEC infections cause mild to serious symptoms in humans. The raw milk cheese-making process concentrates certain milk macromolecules such as proteins and milk fat globules (MFGs), allowing the intrinsic beneficial and pathogenic microflora to continue to thrive. MFGs are surrounded by a biological membrane, the milk fat globule membrane (MFGM), which has a globally positive health effect, including inhibition of pathogen adhesion. In this review, we provide an update on the adhesion between STEC and raw MFGs and highlight the consequences of this interaction in terms of food safety, pathogen detection, and therapeutic development.
引用
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页数:24
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