Biochemical and Biological Properties of Staphylococcal Enterotoxin K

Orwin, Paul M.; Leung, Donald Y.M.; Donahue, Heather L.; Novick, Richard P.; Schlievert, Patrick M.

doi:10.1128/iai.69.1.360-366.2001

Cited by 185 publications

(129 citation statements)

References 54 publications

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“…aureus secrets several types of enterotoxins (SEs) which are responsible for causing food poisoning. Different SE serological types have been recognized and designated as SEA, SEB, SEC, SED, SEE, SEG, SHE, SEI and SEJ [1], [6], [7], [10]- [12], [15]. The toxins are superantigens which have the ability to induce diarrhea when ingested [16], [17].…”

Section: Discussionmentioning

confidence: 99%

“…The most common types are SEA, SEB, SEC, SED and SEE [9]. Other studies reported the existence of other types, such as SEG, SEI, SEH, SEK, SER and SET [1], [10]- [12].…”

Section: Introductionmentioning

confidence: 99%

“…The most common types are SEA, SEB, SEC, SED and SEE [9]. Other studies reported the existence of other types, such as SEG, SEI, SEH, SEK, SER and SET [1], [10]- [12].Although the physiological stresses that stimulate secretion of SEs are not well understood, production of SEs occurs as a result of specific environmental stimulants present in food. Appropriate temperature, NaCl concentrations and pH are important factors affecting both growth and secretion of S. aureus enterotoxins [13], [14].…”

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confidence: 99%

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Staphylococcus aureus Contamination during Food Preparation, Processing and Handling

Al-Bahry¹,

Mahmoud²,

Al-Musharafi³

et al. 2014

IJCEA

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Abstract-Throughout the world, food processing and handling is a major problem leading to food poisoning and infection. A total of 480 samples was analyzed for Staphylococcus aureus contamination which resulted from food processing. Most of the isolates were taken from food-handlers using nasal swabs. The most contaminated food was chicken pastries, followed by egg sandwiches and spring rolls. Isolates from all samples produced virulence factors hemolysin, coagulase, DNase and enterotoxins. Five different enterotoxins (SEs) were isolated and identified from different samples. The detected SEs are SEA to SEE. Most the isolates secreted SEA followed by SEB. The strains were multiple-resistant to several antibiotics. Ampicillin and penicillin were the most resisted antibiotics. The value of this investigation is to generate awareness about the dangers of food processing and handling leading to infections by foodborne microbes which constitute a potential health risk for the consumers.Index Terms-Staphylococcus aureus, contamination, food products, food handlers. I. INTRODUCTIONFood processing is an important industry worldwide. One of the major problems threatening food industry is the contamination with foodborne microbes of human origin resulting from improper handling and processing. Microbial contamination reduces shelf life and food quality leading to food infection and poisoning outbreaks, some of which are life threatening. Continuous monitoring of food processing is essential to avoid potential health problems.Staphylococcus aureus is one of the major foodborne pathogens, frequently causing diseases globally as a result of food ingestion contaminated with staphylococcal toxin [1].S. aureus is characterized by its ability to produce enterotoxins [2], which are considered to be the main causative agents of staphylococcal food poisoning [1]. S. aureus are commonly found on the skin of mammals, birds and fomites [2]. Humans are considered to be the major source of staphylococcal food poisoning [3]. S. aureus is found in nasal passages, throat, hair and skin of carriers [2]. Food is usually contaminated from nasal secretions, sneezing, coughing and direct hand contact of infected carriers [4], [5].Three categories of S. aureus carriers have been Manuscript received November 9, 2013; revised February 21, 2014 recognized: persistent, intermittent (occasional) and never-carriers. Persistent carriers are infected with the same staphylococcal strain for months or even years. It was reported that 20% -35% are persistent carriers. In addition, intermittent carriers represent 40% -70%, while never-carriers are uninfected representing 10% -40% of the population [6], [7].S. aureus secretes several virulence factors and extracellular toxins of protein origin which contributes to the pathogenicity. It is the only species that produces beta hemolysin which lyse red blood cells at cold temperature [6].Unlike other foodborne illnesses, staphylococcal food poisoning occurs shortly after, 30 min to 8 hrs, food ingestion contamin...

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Section: Discussionmentioning

confidence: 99%

“…The most common types are SEA, SEB, SEC, SED and SEE [9]. Other studies reported the existence of other types, such as SEG, SEI, SEH, SEK, SER and SET [1], [10]- [12].…”

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

See 1 more Smart Citation

Staphylococcus aureus Contamination during Food Preparation, Processing and Handling

Al-Bahry¹,

Mahmoud²,

Al-Musharafi³

et al. 2014

IJCEA

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“…The staphylococcal enterotoxins are considered superantigens, characterized by simultaneous connections to the major complex of histocompatibility class II in an antigen presenting cell and T cell receptors, without the presence of Recently, several other toxins have been described and their genes have been sequenced, known as SEK, SEL, SEM, SEN, SEO, SEP, SEQ, SER and SEU (8,11,14,21,22,23). Besides SEH, SEI and SEG, which present emetic activity (17,30) …”

Section: Introductionmentioning

confidence: 99%

Detection of enterotoxin genes of Staphylococcus sp isolated from nasal cavities and hands of food handlers

Rall¹,

Sforcin²,

Augustini³

et al. 2010

Braz. J. Microbiol.

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Food handlers, an important factor in food quality, may contain bacteria that are able to cause foodborne disease. The present study aimed to research coagulase-negative (CNS) and -positive staphylococci (CPS) in 82 food handlers, analyzing nasal and hand swabs, with identification of 62 CNS (75.6%) and 20 CPS strains (24.4%). Staphylococcal enterotoxins genes were investigated by PCR. In 20 CPS strains, 19 were positive for one or more genes. The percentage of CNS presenting genes for enterotoxins was high (46.8%). Despite of the staphylococcal species, the most common gene was sea (35.4%), followed by seh and sej (29.2%). The detection of new staphylococcal enterotoxins (SEs) genes showed a higher pathogenic potential in this genus. The presence of these gene points out the importance of CNS not only as contaminant bacteria but also as a pathogen.

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“…The percentage of isolates producing enterotoxin type A was low. Currently, more than 20 types of staphylococcal enterotoxins are known (Balaban and Rasooly, 2000;Pereira et al, 1991;Munson et al, 1998;Orwin et al, 2001;Omoe et al, 2005;Thomas et al, 2006;Ono et al, 2008). However, enterotoxin A is the most commonly staphylococcal enterotoxin associated with foodborne outbreaks, followed by enterotoxin D (Balaban and Rasooly, 2000).…”

Section: Resultsmentioning

confidence: 99%

High Incidence of Enterotoxin D ProducingStaphylococcusspp. in Brazilian Cow's Raw Milk and Its Relation with Coagulase and Thermonuclease Enzymes

Oliveira

Padovani

Miya

et al. 2011

Foodborne Pathogens and Disease

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In this study, the enterotoxigenic potential of Staphylococcus strains (n ¼ 574) isolated from raw milk samples (n ¼ 140) was determined for their capacity to produce staphylococcal enterotoxins. In addition, the relationship between the presence of enterotoxins, coagulase, and thermonuclease (Tnase) was assessed. The results showed that 19% of Staphylococcus was enterotoxigenic, being able to produce at least one of the staphylococcal enterotoxins (A, B, C, and D). Most of the strains were able to produce enterotoxin D (68.8%), whereas 12.8% of the Staphylococcus strains were able to produce staphylococcal enterotoxin A. Besides, the production of more than one type of enterotoxins by the same strain was observed. Tnase was considered the best marker for enterotoxigenic potential of isolates, although some of them were negative for coagulase and Tnase but positive for enterotoxin production. Therefore, either the use of Tnase to assess Staphylococcus enterotoxigenic potential or the use of simple and easy screening tests for enterotoxin production should receive more attention when evaluating the pathogenic potential of foodborne Staphylococcus strains. Due to the association of both coagulase positive Staphylococcus and coagulase negative Staphylococcus with foodborne disease outbreaks, regulators and industries should pay more attention to enterotoxigenic Staphylococcus rather than focusing only on S. aureus or coagulase positive Staphylococcus. Finally, data found here suggest a high risk of staphylococcal intoxication with the consumption of raw milk or dairy products made from raw milk.

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Biochemical and Biological Properties of Staphylococcal Enterotoxin K

Cited by 185 publications

References 54 publications

Staphylococcus aureus Contamination during Food Preparation, Processing and Handling

Staphylococcus aureus Contamination during Food Preparation, Processing and Handling

Detection of enterotoxin genes of Staphylococcus sp isolated from nasal cavities and hands of food handlers

High Incidence of Enterotoxin D ProducingStaphylococcusspp. in Brazilian Cow's Raw Milk and Its Relation with Coagulase and Thermonuclease Enzymes

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