Coagulase-positive Staphylococci and in food products marketed in Italy

Normanno, G.; Firinu, A.; Virgilio, Sebastiano; Mula, G.; Dambrosio, Angela; Poggiu, A.; Decastelli, Lucia; Mioni, R.; Scuota, Stefania; Bolzoni, G.

doi:10.1016/j.ijfoodmicro.2004.05.008

Cited by 246 publications

(194 citation statements)

References 27 publications

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“…Similar prevalence of enterotoxigenic CoPS isolates was detected by a number of authors [28][29][30]. We have to bear in mind the scientifi cally well argumented fact that even the coagulase positive staphylococci characterized as SE producers, will not produce toxins in every cheese matrix.…”

Section: Discussionsupporting

confidence: 63%

“…Furthermore, traditional cheese-making is open to contamination, so there is a growing need to monitor the process hygiene. Staphylococcus aureus is one of the major causes of food-borne intoxication due its' enterotoxigenic potential [8,9]. Sjenica cheese ripens in brine with 6-7% salt, and the temperature profi le of curd handling techniques are not restrictive to staphylococcal growth, therefore conditions support the growth and multiplication of mesophilic halotolerant staphylococci, highlighting the risk of enterotoxins synthesis.…”

Section: Introductionmentioning

confidence: 99%

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Safety Evaluation Of Sjenica Cheese With Regard To Coagulase-Positive Staphylococci And Antibiotic Resistance Of Lactic Acid Bacteria And Staphylococci

et al. 2015

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Sjenica cheese is an artisanal cheese stored in brine, traditionally produced from raw sheep's milk in the southern part of Serbia -Sjenica Pester plateau.The aim of this study was to perform the safety evaluation of Sjenica cheese. As one of the safety criteria we considered the number of coagulase positive staphylococci and their enterotoxigenic potential. Antibiotic susceptibility/resistance patterns of autochthonous lactic acid bacteria and coagulase-positive staphylococci isolated from Sjenica cheese was also investigated.During the monitoring period of the cheese-making process, coagulase positive staphylococci did not reach the value of 10 5 cfu/g. Among coagulase positive staphylococci, 12 (46,15%) isolates showed enterotoxigenic potential and were identifi ed as Staphylococcus intermedius (11 isolates) and Staphylococcus aureus (1 isolate). Vancomycin resistance was the most prevalent phenotypic resistance profi le in coagulase positive staphylococci.Lactococci present the most dominant population among lactic acid bacteria. The most prevalent resistance phenotype in lactococci was resistance to streptomycin (83.33%), ampicillin and penicillin (70.83%); lactobacilli were characterized by resistance to vancomycin (62.5%) and tetracycline (54.17%), while resistance to streptomycin (82.46%) was the most prevalent phenotypic profi le in enterococci.All coagulase positive staphylococci and lactic acid bacteria isolates that showed resistance to tetracycline on disc diffusion and E-test, were tested for the presence of ribosomal protection proteins, tet(M) and tet(K) genes. All isolates were positive for ribosomal protection proteins genes; 14 (60.87%) isolates showed tet(M) gene presence, while 2 lactobacilli isolates revealed the presence of tet(K) gene.

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Section: Discussionsupporting

confidence: 63%

Section: Introductionmentioning

confidence: 99%

Safety Evaluation Of Sjenica Cheese With Regard To Coagulase-Positive Staphylococci And Antibiotic Resistance Of Lactic Acid Bacteria And Staphylococci

et al. 2015

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Section: Discussionmentioning

confidence: 97%

“…The superantigens activate several immune cells including dendritic cells, T lymphocytes, antigen-presenting cells, and macrophages [16]. Hemolysin, DNase and coagulase are factors usually associated with SEs secretion [18], [19].…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, hemolysis was used in this study, as an indicator for the presence of staphylococci and their enterotoxins. Almost all of S. aureus produced coagulase, and were correlated with the production of SEs staphylococcal enterotoxins [18].Presence of MRSA strains is a serious problem since it can cause outbreak when transmitted from one person to another. In Spain a large outbreak of MRSA resulted from new patients admitted to hospitals with 39% infected from surgical and skin infections.…”

mentioning

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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