Diversity in Staphylococcus aureus Enterotoxins

Thomas, Damien; Chou, Seemay; Dauwalder, Olivier; Lina, Gérard

doi:10.1159/000100856

Cited by 143 publications

(102 citation statements)

References 94 publications

Supporting

Mentioning

100

Contrasting

Unclassified

Order By: Relevance

“…SEs that were shown to exhibit emetic activity include the classical enterotoxins SEA/SEB/SEC/SED/SEE, as well as the newly described enterotoxins SEG/SEH/SEI/SEJ (Thomas et al, 2007). Although the toxic shock syndrome toxin-1 (TSST-1) shares many biological properties of SEs, it displays no emetic activity.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Outbreak of Staphylococcal Food Poisoning Due to SEA-ProducingStaphylococcus aureus

Johler

Tichaczek-Dischinger

Rau

et al. 2013

Foodborne Pathogens and Disease

View full text Add to dashboard Cite

In 2008, 150 people gathered for a wedding celebration in Baden-Württemberg, Germany. Three hours after ingestion of a variety of foods including pancakes filled with minced chicken, several guests exhibited symptoms of acute gastroenteritis such as vomiting, diarrhea, fever, and ague. Twelve guests were reported to have fallen ill, with nine of these seeking medical care in hospitals. At least four patients were admitted to the hospital and received inpatient treatment, among them a 2-year-old child and a woman in the 4th month of pregnancy. Within 24 h of the event, an investigative team collected a variety of samples including refrigerated leftovers, food in the storage unit of the caterer, nasal swabs of the caterer, as well as 21 environmental swabs. Five stool samples from patients were provided by the hospitals. Staphylococcus aureus isolates were gathered from eight samples, among them nasal swabs of the caterer, food samples, and one stool sample. Fourier transform-infrared spectroscopy was used for species identification and for primary clustering of the isolates in a similarity tree. The isolates were further characterized by spa typing and pulsed-field gel electrophoresis, and a DNA microarray was used to determine the presence/absence of genes involved in virulence and antimicrobial resistance. We were able to match an enterotoxigenic strain from the stool sample of a patient to isolates of the same strain obtained from food and the nasal cavity of a food handler. The strain produced the enterotoxin SEA and the toxic shock syndrome toxin-1, and was also found to exhibit the genes encoding enterotoxins SEG and SEI, as well as the enterotoxin gene cluster egc. This is one of only a few studies that were able to link a staphylococcal food poisoning outbreak to its source. In 2008, 150 people gathered for a wedding celebration in Baden-Wü rttemberg, Germany. Three hours after ingestion of a variety of foods including pancakes filled with minced chicken, several guests exhibited symptoms of acute gastroenteritis such as vomiting, diarrhea, fever, and ague. Twelve guests were reported to have fallen ill, with nine of these seeking medical care in hospitals. At least four patients were admitted to the hospital and received inpatient treatment, among them a 2-year-old child and a woman in the 4th month of pregnancy.Within 24 h of the event, an investigative team collected a variety of samples including refrigerated leftovers, food in the storage unit of the caterer, nasal swabs of the caterer, as well as 21 environmental swabs. Five stool samples from patients were provided by the hospitals. Staphylococcus aureus isolates were gathered from eight samples, among them nasal swabs of the caterer, food samples, and one stool sample. Fourier transforminfrared spectroscopy was used for species identification and for primary clustering of the isolates in a similarity tree. The isolates were further characterized by spa typing and pulsed-field gel electrophoresis, and a DNA microarray was used to determin...

show abstract

mentioning

confidence: 99%

“…Although the toxic shock syndrome toxin-1 (TSST-1) shares many biological properties of SEs, it displays no emetic activity. However, TSST-1 can induce massive proliferation of T-cells and production of cytokines, leading to multisystem failure and lethal shock (Thomas et al, 2007).…”

mentioning

confidence: 99%

Outbreak of Staphylococcal Food Poisoning Due to SEA-ProducingStaphylococcus aureus

Johler

Tichaczek-Dischinger

Rau

et al. 2013

Foodborne Pathogens and Disease

View full text Add to dashboard Cite

show abstract

“…From the perspective of food microbiology, the most relevant characteristic of S. aureus is the production of heat-stable enterotoxins implicated in food-borne intoxications. Currently, 19 staphylococcal enterotoxins (SEs) are known: 5 classical and 14 newly described ones (Thomas et al 2007). …”

mentioning

confidence: 99%

Influence of soft cheese technology on the growth and enterotoxin production of Staphylococcus aureus

Necidová¹,

Šťástková²,

Pospíšilová³

et al. 2009

Czech J. Food Sci.

View full text Add to dashboard Cite

Necidová L., Šťástková Z., Pospíšilová M., Janštová B., Strejček J., Dušková M., Karpíšková R. The aim of this study was to monitor S. aureus growth and toxin production in soft cheese during the technological processing. In model experiments, raw milk was inoculated separately with five S. aureus strains isolated from milk and milk products. All the strains were producers of staphylococcal enterotoxins (SEs) of types A, B, or C. SEs were detected by the enzyme-linked fluorescence assay (ELFA) performed in the MiniVIDAS device. This study has shown that the amount of SEs varied with the tested strains and stages of the technological process. SEs were detected in soft cheese made from pasteurised milk inoculated with 2.9 × 10 5 CFU/g of S. aureus. The prevention of S. aureus contamination and multiplication during the cheese making process is a prerequisite for the production of safe soft cheese. The most important enterotoxin dose build-up factor can be overcome by strict compliance with the cooling requirements during the manufacture, distribution and storage of the product.

show abstract

“…Toxic shock syndrome (TSS), a relatively rare condition (0.06 cases per 100,000 people) caused by TSST-1 or more potent exotoxins is characterized by fever, rash, hypotension, constitutional symptoms, multi-organ failure and death (Saha et al, 1996;Thomas et al, 2007). Superantigenic-producing S. aureus incorporated into the digestive tracts might cause enterocolitis (Watanabe et al, 2001) and persist for a long time in the intestinal microbiota of infants (Lindberg et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

Expression of toxic shock syndrome toxin-1 gene of Staphylococcus aureus in milk: Proof of concept

et al. 2018

View full text Add to dashboard Cite

The aim of this study was to assess the expression of a toxic shock syndrome toxin-1 (TSST-1) gene of Staphylococcus aureus in different types of milk, depending on inadequate temperature and storage conditions. Pasteurized and UHT milk were inoculated with monotoxic TSST-1 strain of S. aureus and growth kinetics was determined by the drop plate method using Baird-Parker agar medium in accordance with EN ISO 6888-1. The patterns of gene regulation were detected by quantitative reverse transcriptase PCR. Relative quantification method for statistical significance testing was used to detect significant gene expression responses. The results of experiments showed the dependence of the growth rate and consequent up-regulation of TSST-1 encoding gene on storage time-temperature and type of milk. In contaminated pasteurized and UHT milk kept at both 15 °C and 22 °C S. aureus significantly increased its virulent potential over time. This effect was a bit more emphasized in UHT milk serving as a "proof of concept". Possible explanation could be a presence of lactic acid bacteria in pasteurized milk which is known to have down-regulatory effect on TSST-1 gene. Maintenance of the milk storage temperature below 8 °C and employment of microbiological control measures in hygienic practices, from milk producer through retailer and on to the consumer is of utmost importance to decrease risk of non-emetic staphylococcal poisoning.

show abstract

Diversity in Staphylococcus aureus Enterotoxins

Cited by 143 publications

References 94 publications

Outbreak of Staphylococcal Food Poisoning Due to SEA-ProducingStaphylococcus aureus

Outbreak of Staphylococcal Food Poisoning Due to SEA-ProducingStaphylococcus aureus

Influence of soft cheese technology on the growth and enterotoxin production of Staphylococcus aureus

Expression of toxic shock syndrome toxin-1 gene of Staphylococcus aureus in milk: Proof of concept

Contact Info

Product

Resources

About