Enterotoxin and toxic shock syndrome toxin-1 production by staphylococci isolated from goat's milk

Buyser, M.L. De; Dilasser, Françoise; Hummel, R; Bergdoll, Merlin S.

doi:10.1016/0168-1605(87)90044-4

Cited by 37 publications

(25 citation statements)

References 24 publications

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“…The SE and SE gene most commonly detected in this study were SEC and sec . The dominance of SEC/ sec and the co‐detection of sec and tst is consistent with other studies of S. aureus from mammary secretions of dairy animals and from bulk milk (Debuyser et al. 1987; Takeuchi et al.…”

Section: Discussionsupporting

confidence: 91%

EnterotoxigenicStaphylococcus aureusin bulk milk in Norway

Jørgensen

Mørk²,

Høgåsen

et al. 2005

Journal of Applied Microbiology

173

103

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Aims: To investigate the presence of enterotoxigenic Staphylococcus aureus in bulk milk and in a selection of raw milk products. Methods and results: Samples of bovine (n ¼ 220) and caprine (n ¼ 213) bulk milk, and raw milk products (n ¼ 82) were analysed for S. aureus. Isolates were tested for staphylococcal enterotoxin (SE) production (SEA-SED) by reversed passive latex agglutination and for SE genes (sea-see, seg-sej) by multiplex PCR. Staphylococcus aureus was detected in 165 (75%) bovine and 205 (96AE2%) caprine bulk milk samples and in 31 (37AE8%) raw milk product samples. Enterotoxin production was observed in 22AE1% and 57AE3% of S. aureus isolates from bovine and caprine bulk milk, respectively, while SE genes were detected in 52AE5% of the bovine and 55AE8% of the caprine bulk milk isolates. SEC and sec were most commonly detected. A greater diversity of SE genes were observed in bovine vs caprine isolates. Conclusions: Staphylococcus aureus seems highly prevalent in Norwegian bulk milk and isolates frequently produce SEs and contain SE genes. Enterotoxigenic S. aureus were also found in raw milk products. Significance and Impact of the Study: Staphylococcus aureus in Norwegian bovine and caprine bulk milk may constitute a risk with respect to staphylococcal food poisoning from raw milk products.

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Section: Discussionsupporting

confidence: 91%

EnterotoxigenicStaphylococcus aureusin bulk milk in Norway

Jørgensen

Mørk²,

Høgåsen

et al. 2005

Journal of Applied Microbiology

173

103

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“…Apesar de outros autores [7] terem relatado a presença de coliformes fecais em amostras de queijo de leite de cabra, na ordem de até 2,4x10 6 UFC/g, no presente estudo, foi constatada a ausência de coliformes termotolerantes durante todas as etapas do processamento, indicando que houve a observância de práticas higiênicas de manufatura.…”

Section: -Resultados E Discussãounclassified

“…Especificamente, a avaliação de SCN isolados da pele, mucosas e leite de caprinos, resultou em 22% deles capazes de produzir enterotoxinas, sendo a tipo C, a mais encontrada [22]. Em outro estudo [6], não foi possível encontrar linhagens enterotoxigênicas entre isolados de SCN de leite caprino, porém essas linhagens puderam ser encontradas em queijos de leite caprino [23]. A partir disso, medidas que controlem as populações de SCN também devem ser consideradas importantes para a qualidade do produto final, uma vez que as enterotoxinas estafilocócicas são termo-estáveis, resistindo à pasteurização e às demais etapas do processamento e podendo chegar até o consumidor.…”

Section: -Resultados E Discussãounclassified

Quantificação de coliformes, Staphylococcus aureus e mesófilos presentes em diferentes etapas da produção de queijo frescal de leite de cabra em laticínios

Picoli

Bessa

Castagna

et al. 2006

Ciênc. Tecnol. Aliment.

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O consumo de leite caprino e de seus derivados vem crescendo nos últimos tempos, o que tem sido relacionado à sua alta digestibilidade e à possibilidade de ser administrado a indivíduos com intolerância ao leite bovino [19]. QUANTIFICAÇÃO DE COLIFORMES, Staphylococcus aureus E MESÓFILOS PRESENTES EM DIFERENTES ETAPAS SUMMARY ENUMERATION OF COLIFORMS, Staphylococcus aureus AND AEROBIC MESOFILIC BACTERIA THROUGHOUT THE MANUFACTURE PROCESS OF A GOAT UNRIPENED CHEESE PRODUCED IN A DAIRY PLANT.The aim of this study was to evaluate the hygienic conditions throughout the manufacture process of a goat unripened cheese, using the enumeration of coliforms, S. aureus and aerobic mesofilic bacteria as indicators. The production of three different lots of cheese was followed, being collected samples throughout the processing steps. Furthermore, samples of cheese belonging to the same sampled lot were collected in the shelf of a commercial establishment throughout the shelf life period. Swabs were streaked onto blood agar plates; water samples were submitted to colimetric assays; all other samples were submitted to coliform, S. aureus and aerobic mesofilic bacteria enumeration using routine protocols. It was observed a great decreasing of bacterial counts in the raw milk during the pasteurization process. In spite of that, the transfer of the pasteurized milk to the coagulation tank by an equipment, which was previously in contact with the raw milk and was inadequately disinfected, resulted in the recontamination of the pasteurized milk. The packed cheese had bacterial counts according to the standards imposed by the Brazilian food regulatory agency. However, the high aerobic mesofilic bacteria counts suggest that the good manufactures practices have to be improved in order to guarantee the hygienic quality and an extender shelf life for the cheese. Keywords: cheese, colimetric assays, hygienic quality, thermotolerant coliforms, shelf life. A obtenção higiênica do leite é o primeiro ponto crítico no processo de fabricação de queijos e de outros derivados, uma vez que o animal, os equipamentos e o ambiente da ordenha podem representar uma fonte importante de contaminação por microorganismos [14,20]. Apesar de a pasteurização causar uma diminuição na população de microorganismos presentes no leite, algumas toxinas, como a enterotoxina estafilocócica não são inativadas, podendo causar intoxicações alimentares no consumidor [9]. Ao lado disto, a recontaminação durante o processamento pode ser um fator importante na qualidade final do produto, principalmente naquele tipo frescal, nos quais não existe uma etapa de maturação [9]. Dessa forma, as boas práticas de fabricação e as medidas de sanificação durante o processamento são cruciais para a garantia de um produto de qualidade.Observa-se um crescente interesse entre os consumidores por produtos denominados ecológicos, por serem

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“…This bacterium can be disseminated in the environment of its hosts and survives for long periods in these areas. Despite these drawbacks, S. aureus biotyping has been useful in tracing or estimating the origin of this organism in various food products (Devriese et al, 1985;De Buyser et al, 1987;Rosec et al, 1997), in the food industry (Isigidi et al, 1990) and also for epidemiological investigations of food-poisoning outbreaks (Hennekinne et al, 2003;Kerouanton et al, 2007). They were identified according to four biochemical tests (staphylokinase, ß-haemolysin production, coagulation of bovine plasma and growth type on crystal violet agar) following the simplified biotyping scheme described by Devriese (1984).…”

Section: Reservoirsmentioning

confidence: 99%

Staphylococcus aureusand its food poisoning toxins: characterization and outbreak investigation

2012

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Staphylococcal food poisoning (SFP) is one of the most common food-borne diseases and results from the ingestion of staphylococcal enterotoxins (SEs) preformed in food by enterotoxigenic strains of Staphylococcus aureus. To date, more than 20 SEs have been described: SEA to SElV. All of them have superantigenic activity whereas half of them have been proved to be emetic, representing a potential hazard for consumers. This review, divided into four parts, will focus on the following: (1) the worldwide story of SFP outbreaks, (2) the characteristics and behaviour of S. aureus in food environment, (3) the toxinogenic conditions and characteristics of SEs, and (4) SFP outbreaks including symptomatology, occurrence in the European Union and currently available methods used to characterize staphylococcal outbreaks.

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Enterotoxin and toxic shock syndrome toxin-1 production by staphylococci isolated from goat's milk

Cited by 37 publications

References 24 publications

EnterotoxigenicStaphylococcus aureusin bulk milk in Norway

EnterotoxigenicStaphylococcus aureusin bulk milk in Norway

Quantificação de coliformes, Staphylococcus aureus e mesófilos presentes em diferentes etapas da produção de queijo frescal de leite de cabra em laticínios

Staphylococcus aureusand its food poisoning toxins: characterization and outbreak investigation

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