Characterization of Virulence Factors in Enterotoxin-Producing Staphylococcus aureus from Bulk Tank Milk

Jung, Hye-Ri; Lee, Young Ju

doi:10.3390/ani12030301

Cited by 5 publications

(6 citation statements)

References 45 publications

(49 reference statements)

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“…These data confirm the virulence of these strains. Among the classic enterotoxins, SEB and SEE have been associated with infectious strains of bovine origin, mainly ST188 [36,37]. Therefore a low occurrence of those toxins amongst our isolates was expected.…”

Section: Discussionmentioning

confidence: 87%

Staphylococcus aureus in the Processing Environment of Cured Meat Products

Pérez-Boto

D’Arrigo

García–Lafuente

et al. 2023

Foods

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The presence of Staphylococcus aureus in six dry-cured meat-processing facilities was investigated. S. aureus was detected in 3.8% of surfaces from five facilities. The occurrence was clearly higher during processing (4.8%) than after cleaning and disinfection (1.4%). Thirty-eight isolates were typified by PFGE and MLST. Eleven sequence types (STs) were defined by MLST. ST30 (32%) and ST12 (24%) were the most abundant. Enterotoxin genes were detected in 53% of isolates. The enterotoxin A gene (sea) was present in all ST30 isolates, seb in one ST1 isolate, and sec in two ST45 isolates. Sixteen isolates harbored the enterotoxin gene cluster (egc) with four variations in the sequence. The toxic shock syndrome toxin gene (tst) was detected in 82% of isolates. Regarding antimicrobial resistance, twelve strains were susceptible to all the antibiotics tested (31.6%). However, 15.8% were resistant to three or more antimicrobials and, therefore, multidrug-resistant. Our results showed that in general, efficient cleaning and disinfection procedures were applied. Nonetheless, the presence of S. aureus with virulence determinants and resistance to antimicrobials, particularly multidrug-resistant MRSA ST398 strains, might represent a potential health hazard for consumers.

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Section: Discussionmentioning

confidence: 87%

Staphylococcus aureus in the Processing Environment of Cured Meat Products

Pérez-Boto

D’Arrigo

García–Lafuente

et al. 2023

Foods

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show abstract

“…This data confirms the virulence of these strains. Among the classic enterotoxins, SEB and SEE have been associated with infectious strains of bovine origin, mainly of ST188 [36,37]. Therefore it can be expected a low prevalence of those toxins amongst our isolates.…”

Section: Discussionmentioning

confidence: 88%

“…Also, incomplete egc variants lacking any of the genes have been found. Thus, Song et al [37] reported a 39.5% of egc strains lacking seu. In another study, most of the isolates of swine origin possessed an incomplete egc, lacking two of the genes [43].…”

Section: Discussionmentioning

confidence: 99%

Staphylococcus aureus in the Processing Environment of Cured Meat Products

Pérez-Boto¹,

D’Arrigo²,

García–Lafuente³

et al. 2023

Preprint

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The presence of Staphylococcus aureus in six dry-cured meat-processing facilities was investigated. S. aureus was detected in 3.8% of surfaces from five facilities. Prevalence was clearly higher during processing (4.8%) than after cleaning and disinfection (1.4%). Thirty eight isolates were typified by PFGE and MLST. Eleven sequence types (STs) were defined by MLST. ST30 (32%) and ST12 (24%), were the most abundant. Enterotoxin genes were detected in 53% of isolates. The enterotoxin A gene (sea) was present in all ST30 isolates, seb in one ST1 isolate and sec in two ST45 isolates. Sixteen isolates harbored the enterotoxin gene cluster (egc) with four variations in the sequence. The toxic shock syndrome toxin gene (tst) was detected in 82% of isolates. Regarding the antimicrobial resistance, twelve strains were susceptible to all the antibiotics tested (31.6%). However, 15.8% were resistant to three or more antimicrobials, and therefore multidrug-resistant. Our results showed that, in general, efficient cleaning and disinfection procedures were applied. Nonetheless, the presence of S. aureus with virulence determinants and resistance to antimicrobials, and particularly multidrug resistant MRSA ST398 strains might represent a potential health hazard for consumers, even though the pathogen was not isolated from final products.

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“…However, six outbreaks of SEE poisoning occurred in France at the end of 2009, where the consumption of soft cheese made from unpasteurized milk was the common source (Ostyn et al, 2010). Furthermore, the see gene was widely found in bulk milk tanks during an investigation in South Korea, even though the authors evidenced that this gene was not detected or detected at a low frequency in milk in previous studies (Jung & Lee, 2022). This result can be related to a temperature above 8 °C, as refrigeration failures during Semina: Ciênc.…”

Section: Resultsmentioning

confidence: 93%

Characterization of coagulase-positive Staphylococcus spp., antimicrobial resistance profile, and presence of enterotoxin-producing genes in goat milk in Paraná State

Tanaka

Lira

Abreu

et al. 2022

Semina: Ciênc. Agrár.

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Goat milk presents interesting characteristics to consumers, but the production of this food faces several challenges that influence its quality. Process failures from milking to processing and commercialization can expose milk to contamination by pathogenic microorganisms, including the coagulase-positive Staphylococcus group. Although Staphylococcus aureus is the most relevant species in mastitis and food poisoning, other species in this group are also important, especially those related to food poisoning. This study aimed to identify the coagulase-positive Staphylococcus species in goat milk using biochemical tests, determine the prevalence of antimicrobial resistance using the disc diffusion test, and investigate enterotoxin-producing genes, sea, seb, sec, sed, see, seg, seh, and sei by multiplex PCR. A total of 384 coagulase-positive Staphylococcus strains obtained from raw goat milk collected from nine farms in Paraná during four seasons of the year were studied. Biochemical tests showed that 85.69% of the 384 strains were S. aureus, followed by 9.38% of S. intermedius, 4.17% of S. hyicus and 0.78% of S. delphini. For the antimicrobial resistance test, up to three strains of each species identified as coagulase-positive Staphylococci were chosen from each farm, with a total of 74 strains. Of these, 27% (20/74) showed resistance to at least one antibiotic, and among all penicillin-resistant strains, 45% (9/20) also presented resistance to tetracycline. In the search for staphylococcal enterotoxin-producing genes, 49 S. aureus strains were studied; among them, 40.81% (20/49) presented enterotoxin-producing genes. The highest prevalence was detected for the sec gene, which was present in 22.44% (11/49) of the strains, followed by the seh gene in 18.36% (9/49), and the see gene was detected in 4.08% (2/49). It was concluded that S. aureus was the predominant species in raw goat milk, with a high prevalence of penicillin- and tetracycline-resistant Staphylococci and a significant number of strains with staphylococcal enterotoxin-producing genes. The strains studied carried enterotoxin-producing genes involved in food poisoning in humans, indicating that goat milk is a possible source of contamination and, therefore, a potential danger to public health.

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Characterization of Virulence Factors in Enterotoxin-Producing Staphylococcus aureus from Bulk Tank Milk

Cited by 5 publications

References 45 publications

Staphylococcus aureus in the Processing Environment of Cured Meat Products

Staphylococcus aureus in the Processing Environment of Cured Meat Products

Staphylococcus aureus in the Processing Environment of Cured Meat Products

Characterization of coagulase-positive Staphylococcus spp., antimicrobial resistance profile, and presence of enterotoxin-producing genes in goat milk in Paraná State

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