An outbreak of staphylococcal food poisoning in the Municipality of Passos, MG, Brazil

Carmo, Luiz Simeão do; Dias, Ricardo Souza; Linardi, Valter R.; Sena, Marcelo M.; Santos, Deise Aparecida dos

doi:10.1590/s1516-89132003000400012

Cited by 20 publications

(15 citation statements)

References 11 publications

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“…Food poisoning has been reported to be a result of infection with enterotoxigenic strains of staphylococcus aureus [8-13]. It accounts for 14–20% of outbreaks involving contaminated food in the USA [14], and in the United Kingdom restaurants are the second most important place for acquiring staphylococcal food poisoning [15].…”

Section: Introductionmentioning

confidence: 99%

Survey of nasal carriage of Staphylococcus aureus and intestinal parasites among food handlers working at Gondar University, Northwest Ethiopia

et al. 2012

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BackgroundFood borne disease are major health problems in developing countries like Ethiopia. Food handlers with poor personal hygiene working in food establishments could be potential sources of disease due to pathogenic organisms. However; information on disease prevalence among food handlers working in University of Gondar cafeterias are very scarce. The aim of this study is to assess the prevalence of nasal carriage of Staphylococcus aureus, their drug resistance pattern and prevalence of intestinal parasites among food handlers working in University of Gondar student’s cafeterias.MethodA cross sectional study was conducted among food handlers working in University of Gondar student’s cafeterias. A pretested structured questionnaire was used for collecting data. Nasal swab and stool were investigated for S. aureus and intestinal parasites; respectively as per the standard of the laboratory methods.ResultsAmong 200 food handlers, females comprised 171(85.5%). The majority (67.5%) of the food-handlers were young adults aged 18–39 years. One hundred ninety four (97%) of the food handlers were not certified as a food handler. Forty one (20.5%) food handlers were positive for nasal carriage of S. aureus, of these 4(9.8%) was resistant for methicilin. Giardia lamblia was the most prevalent parasites 22 (11%), followed by Ascaris lumbricoides 13(6.5%), Entamoeba histolytica 12 (6%), Strongyloides stercolaris (0.5), Taenia species 1(0.5%) and Schistosoma mansoni 1(0.5%).ConclusionThe finding stressed that food handlers with different pathogenic micro organisms may pose significant risk on the consumers. Higher officials should implement food handler’s training on food safety, periodic medical checkup and continuous monitoring of personal hygiene of food handlers.

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Section: Introductionmentioning

confidence: 99%

Survey of nasal carriage of Staphylococcus aureus and intestinal parasites among food handlers working at Gondar University, Northwest Ethiopia

et al. 2012

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“…Although most of foodborne disease outbreaks in which Staphylococcus was the agent were caused by S. aureus (Miwa and others 2001; do Carmo and others 2002; do Carmo and others 2003; Do Carmo and others 2004; Colombari and others 2007; Lopez and others 2008), incidence and enterotoxigenic potential of CNS strains in foods have been overlooked. Despite this, studies have shown the enterotoxigenic potential of some CNS strains by testing SE production in culture media or through detection of SE genes (Udo and others 1999; Srinivasan and others 2006; Zell and others 2008).…”

Section: Discussionmentioning

confidence: 99%

Behavior and Enterotoxin Production by Coagulase Negative Staphylococcus in Cooked Ham, Reconstituted Skimmed Milk, and Confectionery Cream

Oliveira

Miya

Sant’Ana

et al. 2010

Journal of Food Science

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In this study, the behavior and enterotoxin production by 10 different coagulase negative Staphylococcus (CNS) strains inoculated in cooked ham, reconstituted skimmed milk, and confectionery cream in the presence or absence of background microbiota have been investigated. After inoculation (103 CFU/g), foods were incubated at 25, 30, and 37 °C and aerobic mesophilic and CNS counts were carried out at 12, 24, 48, and 72 h. Staphylococcal enterotoxins (SE) detection was performed by SET-RPLA (Oxoid, Basingstoke, U.K.) and mini-Vidas® (bioMérieux, La Balme les Grottes, France). CNS counts increased during incubation and approached 10⁶ to 10⁷ CFU/g after 12 h at 37 °C in the 3 foods studied. At 25 °C, counts reached 10⁶ to 10⁷ CFU/g only after 24 to 48 h. The interference of background microbiota on CNS behavior was only observed when they grew in sliced cooked ham, which presented a high initial total count (10⁵ CFU/g). Significantly higher counts of CNS isolated from raw cow's milk in comparison with food handlers isolates were found in reconstituted milk and confectionery cream. Although CNS strains were able to produce SEA, SEB, and SED in culture media, in foods, in the presence or absence of background microbiota S. chromogenes LE0598 was the only strain able to produce SEs. Despite the scarcity of reports on CNS involvement with foodborne disease outbreaks, the results found here support the CNS growth and SE production in foods even in the presence of background microbiota and may affect food safety.

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“…No homem, a prevalência do S. aureus pode variar de 40% (Bannerman, 2003) a 60% (Cassettari et al, 2005) em sítios anatômicos, como no conduto nasal, na garganta, na superfície da pele, sendo mais frequente nas mãos, braços, rosto e feridas (Kluytmans e Wertheim, 2005;Argudin et al, 2010).…”

Section: Staphylococcus Aureusunclassified

Staphylococcus aureus enterotoxigênicos em leite de cabra e seus derivados, um risco à Saúde Pública

2019

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A caprinocultura leiteira é considerada como uma das principais atividades agropecuárias da região Nordeste, sendo uma importante fonte de geração de renda e de empregos. Entretanto é uma atividade de baixa tecnificação, fato preocupante para a saúde pública, visto que o leite caprino e seus derivados podem ser importantes veiculadores de microrganismos causadores de Doenças Transmitidas por Alimentos. Dentre os microrganismos destaca-se o Staphylococcus aureus, agente infeccioso responsável por casos de intoxicação alimentar envolvendo o leite caprino e seus derivados. Apesar da importância, estudos sobre sua qualidade microbiológica ainda são escassos, sendo esta revisão um alerta quanto à necessidade de avaliação microbiológica do leite caprino e derivados comercializados no Nordeste brasileiro.

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An outbreak of staphylococcal food poisoning in the Municipality of Passos, MG, Brazil

Abstract: ABSTRACT

Cited by 20 publications

References 11 publications

Survey of nasal carriage of Staphylococcus aureus and intestinal parasites among food handlers working at Gondar University, Northwest Ethiopia

Survey of nasal carriage of Staphylococcus aureus and intestinal parasites among food handlers working at Gondar University, Northwest Ethiopia

Behavior and Enterotoxin Production by Coagulase Negative Staphylococcus in Cooked Ham, Reconstituted Skimmed Milk, and Confectionery Cream

Staphylococcus aureus enterotoxigênicos em leite de cabra e seus derivados, um risco à Saúde Pública

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