Inhibitory effect of acetic acid on the toxicity of Staphylococcus aureus and its membrane vesicles

Kasumi Suzuki; Yuko Shimamura; Shuichi Masuda

doi:10.1039/d5fo04832j

January 1, 2026Food & Function

Inhibitory effect of acetic acid on the toxicity of Staphylococcus aureus and its membrane vesicles

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Key Points

The aim is to evaluate how acetic acid impacts the toxicity of Staphylococcus aureus and its membrane vesicles.
In vitro testing of acetic acid against Staphylococcus aureus.
Analysis of enterotoxin production in the presence of acetic acid.
Evaluation of membrane vesicle toxicity during treatment.
Acetic acid significantly reduces enterotoxin production by Staphylococcus aureus.
Toxicity associated with membrane vesicles is lowered in the presence of acetic acid.

Implication

Study demonstrates acetic acid reduces toxicity in Staphylococcus aureus, suggesting a potential food safety intervention.

Abstract

Staphylococcus aureus is a bacterium present on the human skin and produces enterotoxins (SEs) when it grows in food, resulting in toxin-type food poisoning. The SEs and virulence factors from...

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Cite This Study

Suzuki et al. (2026) studied this question.

synapsesocial.com/papers/69be35f96e48c4981c67481b https://doi.org/10.1039/d5fo04832j

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Inhibitory effect of acetic acid on the toxicity of Staphylococcus aureus and its membrane vesicles

Key Points

Implication

Abstract

Discussion

Cite This Study

Inhibitory effect of acetic acid on the toxicity of Staphylococcus aureus and its membrane vesicles

Key Points

Implication

Abstract

Discussion

Cite This Study

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