Differential temporal expression of the staphylococcal enterotoxins genes during cell growth

Derzelle, Sylviane; Dilasser, Françoise; Duquenne, Manon; Deperrois, Véronique

doi:10.1016/j.fm.2009.06.007

Cited by 103 publications

(96 citation statements)

References 51 publications

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“…48 The see gene is situated on a defective prophage, in contrast to the prophage encoding sea and see expression appears to be unaffected by bacterial growth. 58 …”

Section: ©2 0 1 1 L a N D E S B I O S C I E N C E D O N O T D I S Tmentioning

confidence: 99%

“…72 It is not known whether the activation of sec is regulated by the agr system via the RNAIII-Rot interaction, but it has been reported that SEC 1 and SEC 2 are produced during different growth from the exponential to the stationary phase, an expression pattern characteristic of proteins encoded by genes regulated by the Agr regulatory system. 24,58,[62][63][64][65] Yet, the two se genes encoded by SaPIs, seb and sec, undergo a much more drastic induction than the plasmid-encoded sed. 58 The Agr signal transduction system is a quorum sensing system that allows S. aureus to respond to cell density, as recently reviewed by Thoendel et al 66 Briefly, the agr locus generates two different transcripts, RNAII and RNAIII, driven by the promoters P2 and P3, respectively (Fig.…”

Section: ©2 0 1 1 L a N D E S B I O S C I E N C E D O N O T D I S Tmentioning

confidence: 99%

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The formation ofStaphylococcus aureusenterotoxin in food environments and advances in risk assessment

et al. 2011

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“…48 The see gene is situated on a defective prophage, in contrast to the prophage encoding sea and see expression appears to be unaffected by bacterial growth. 58 …”

Section: ©2 0 1 1 L a N D E S B I O S C I E N C E D O N O T D I S Tmentioning

confidence: 99%

Section: ©2 0 1 1 L a N D E S B I O S C I E N C E D O N O T D I S Tmentioning

confidence: 99%

The formation ofStaphylococcus aureusenterotoxin in food environments and advances in risk assessment

et al. 2011

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“…Aktywacja transkrypcji genów kodujących te toksyny przypada na późną fazę logarytmiczną i utrzymuje się w fazie stacjonarnej (9,23). Natomiast toksyny SEA, SEH oraz SElJ prawdopodobnie są wytwarzane niezależnie od agr z uwagi na to, iż ich transkrypty stwierdza się głównie podczas fazy wzrostu logarytmicznego (22).…”

Section: Regulacja Ekspresji Enterotoksyn Gronkowcowychunclassified

Production of staphylococcal enterotoxins in food

Schubert¹,

Krakowiak²,

Bania³

2018

Medycyna Weterynaryjna

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Gronkowcowe zatrucia pokarmowe Jednym z wielu zagrożeń bezpieczeństwa żywności są gronkowcowe zatrucia pokarmowe. Są one wywoływane przez spożycie produktów zawierających enterotoksyny wytwarzane przez niektóre szczepy gronkowca złocistego (Staphylococcus aureus). Typowe symptomy takich zatruć występują zazwyczaj po 0,5-8 godzinach od spożycia i obejmują wymioty, któ-rym może towarzyszyć biegunka oraz bolesne skurcze mięśni gładkich przewodu pokarmowego. Początek występowania objawów i ich charakter zależą od ilości spożytej toksyny i indywidualnej wrażliwości osoby. Ze względu na szybki okres rekonwalescencji i niezgłaszanie przypadków gronkowcowych zatruć pokarmowych dane dotyczące liczby przypadków tych zatruć mogą być zaniżone (21). Europejski Urząd ds. Bezpieczeństwa Żywności (EFSA) corocznie publikuje raporty dotyczące m.in. przypadków zatruć pokarmowych odnotowanych w 32 państwach Europy. W 2015 r. S. aureus był odpowiedzialny za 434 (10,1%) spośród 4362 zewidencjonowanych przypadków zatruć pokarmowych, z czego zdecydowana większość miała miejsce we Francji (91,7%). Fakt ten może wiązać się z wysokim poziomem spożycia serów przez mieszkań-ców tego kraju. Zaobserwowano niewielką tendencję wzrostową w porównaniu z rokiem poprzednim, gdzie liczba zgłoszonych przypadków w Europie wynosiła 393 (http://www.efsa.europa.eu/en/publications). Schubert J., Krakowiak S., Bania J. Production of staphylococcal enterotoxins in foodSummary Staphylococcal food poisoning results from ingestion of food contaminated with toxins produced by enterotoxigenic Staphylococcus aureus strains. Common symptoms of this intoxication include vomiting, diarrhea, and abdominal cramps. Staphylococcal enterotoxins are resistant to heat and a number of environmental factors. Certain cheeses, milk powder, and whey powder are the only foodstuffs that are being routinely examined for the presence of staphylococcal enterotoxins SEA-SEE. The newly identified enterotoxins are not included in the current examination scheme. Enterotoxin-producing staphylococci were already isolated from meat, meat products, milk, dairy products, fermented food products, vegetables, pastries and fish products. It has been demonstrated that many environmental factors associated with food processing and storage can significantly influence the level of secreted enterotoxins by S. aureus strains. Nevertheless, only a few studies on the production of staphylococcal enterotoxins were conducted in foodstuffs. Most data on their expression is based on experiments performed with a low number of S. aureus strains, and usually only SEA-SEE enterotoxins are investigated. These results inclined many authors to the conclusion that milk and dairy products are unfavorable environments for expression of staphylococcal enterotoxins. However, recent research has indicated a significant heterogeneity in the ability of enterotoxin production in milk among S. aureus strains derived from diverse sources. S. aureus strains able to secrete high levels of enterotoxins in milk and meat juice w...

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“…Staphylococcus may produce numerous potential destructive variables, like toxins. The enterotoxins produced by S. aureus are known to produce gastrointestinal toxins in logarithmic phase of their growth curve [4]. Milk is highly nutritious food prescribed for the most vulnerable populations such as infants and debilitated people, therefore, screening of milk for the presence of toxins is vital because Staphylococcal enterotoxins are highly active even at nanogram quantities [5] and even stable at higher temperature and low pH, and also they are resistant to proteolytic enzymes of the gastrointestinal tract, and hence, their activity is retained in the digestive tract after consumption [6].…”

Section: Introductionmentioning

confidence: 99%

Rapid and sensitive method for detection of Staphylococcus aureus enterotoxin genes in milk sample

2018

J App Biol Biotech

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Staphylococcus aureus is a common microflora present on skin and mucous membrane of cattle. Despite its amiable nature, S. aureus can turn shrewd and get to be distinctly pathogenic. Staphylococcus present in the milk may produce numerous potential destructive variables, like toxins. Consequently, consumption of S. aureus contaminant milk may result in Staphylococcal food poisoning (SFP). Therefore, the present study was carried out to evaluate the presence of Se-encoding genes in S. aureus and also validate the detection of toxin genes directly from the milk sample contaminated with S. aureus using real-time polymerase chain reaction (RT-PCR). The RT-PCR results were reported as Ct values, which confirmed the presence of enterotoxin genes in the S. aureus isolates and milk samples. Application of RT-PCR for the detection of Se genes in cultures of S. aureus and also from milk samples revealed the probable onset of SFP. Therefore, the study suggests that the analysis of milk for the presence of any toxin genes should be strictly performed before reaching the consumer.

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Differential temporal expression of the staphylococcal enterotoxins genes during cell growth

Cited by 103 publications

References 51 publications

The formation ofStaphylococcus aureusenterotoxin in food environments and advances in risk assessment

The formation ofStaphylococcus aureusenterotoxin in food environments and advances in risk assessment

Production of staphylococcal enterotoxins in food

Rapid and sensitive method for detection of Staphylococcus aureus enterotoxin genes in milk sample

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