Evaluation of molecular methods to determine enterotoxigenic status and molecular genotype of bovine, ovine, human and food isolates of Staphylococcus aureus

Boerema, J.A.; Clemens, Robyn; Brightwell, Gale

doi:10.1016/j.ijfoodmicro.2005.07.008

Cited by 94 publications

(91 citation statements)

References 27 publications

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“…Both the sea and sec genes were present in four isolates (on LF3 and MF9, respectively), the seb gene in five (on LF5 and SF14), the sed gene in two (on LF1), and the seg/sei genes in one isolate (on LF5). The fact that seb was the most commonly detected SE genotype in our study is in agreement with the findings of Boerema et al (2006), who determined the enterotoxigenic status and molecular genotype of 90 S. aureus isolates. The only strain (no.…”

Section: Pcr Amplification Of Genes Encoding Staphylococcal Enterotoxinssupporting

confidence: 92%

“…It is estimated that in the United States alone foodborne illnesses affect 6 million to 80 million people each year, causing up to 9000 deaths, and cost about 5 billion US dollars (Balaban and Rasooly, 2000). S. aureus is considered the third most important cause of disease in the world among the reported foodborne illnesses (Asperger and Zangerl, 2003;Normanno et al, 2005;Boerema et al, 2006). The growth of S. aureus in foods presents a potential public health hazard because many strains of S. aureus produce enterotoxins (SEs) that cause food poisoning if ingested (Akineden et al, 2001;Cenci-Goga et al, 2003;Boerema et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…S. aureus is considered the third most important cause of disease in the world among the reported foodborne illnesses (Asperger and Zangerl, 2003;Normanno et al, 2005;Boerema et al, 2006). The growth of S. aureus in foods presents a potential public health hazard because many strains of S. aureus produce enterotoxins (SEs) that cause food poisoning if ingested (Akineden et al, 2001;Cenci-Goga et al, 2003;Boerema et al, 2006). Milk and dairy foods have frequently been implicated in staphylococcal food poisoning, and contaminated raw milk is often involved (De Buyser et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

“…Traditionally, five classical antigenic SE types (SEA, SEB, SEC, SED, and SEE) were recognized. However, in recent years, the existence of new types of SEs, including enterotoxin-like (SEl) toxins (SEG, SEH, SEI, SElJ, SElK, SElL, SElM, SElN, SElO, SElP, SElQ, SElR, SElU, SElU2, and SElV) has been reported and their genes described (Letertre et al, 2003;Lina et al, 2004;Omoe et al, 2004;Jørgensen et al, 2005a;Bania et al, 2006;Boerema et al, 2006;Hata et al, 2006;Thomas et al, 2006). A distantly related protein, toxic shock syndrome toxin 1 (TSST-1), also produced by S. aureus, was the first toxin shown to be involved in the toxic shock syndrome of humans and animals (Akineden et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

“…The polymerase chain reaction (PCR) has been introduced as a simple technique for the detection of enterotoxigenic strains (Asperger and Zangerl, 2003;Kwon et al, 2004). Although the PCR-based approach is specific, highly sensitive, and rapid, it can only demonstrate the presence of enterotoxin genes in S. aureus isolates rather than the production of the SE protein (Boerema et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

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Characterization of Staphylococcus aureus strains isolated from bovine milk in Hungary

Peles

Wagner

Varga

et al. 2007

International Journal of Food Microbiology

132

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Staphylococcus aureus is a major foodborne pathogen due to its capability to produce a wide range of heat-stable enterotoxins. The primary purpose of this research was to characterize S. aureus isolates recovered from mammary quarter milk of mastitic cows and from bulk tank milk produced on Hungarian dairy farms of different sizes. Macrorestriction analysis of chromosomal DNA from S. aureus isolates was performed using the restriction enzyme SmaI followed by pulsed-field gel electrophoresis (PFGE). The prevalence rates of nine S. aureus enterotoxin genes (sea, seb, sec, sed, see, seg, seh, sei, and sej) and of the toxic shock syndrome toxin 1 gene (tst) were determined by multiplex polymerase chain reaction (PCR). The bulk tank milks of 14 out of 20 farms were contaminated with S. aureus at levels of up to 6.0 × 10 3 CFU/ml. Farm size had no significant effect (P N 0.05) on the S. aureus counts in bulk milk. The prevalence rates of penicillin resistance were 88.9% and 20.0% among the S. aureus recovered from mastitic quarter milk and bulk tank milk, respectively. After phenotypic characterization, a total of 59 S. aureus isolates were selected for genotyping. PFGE analysis revealed 22 distinct pulsotypes, including 14 main types and 8 subtypes, at a similarity level of 86%. Only one or two main types were observed on each of the farms tested, indicating a lack of genetic diversity among S. aureus isolates within farms, and there were only two pulsotypes which occurred on more than one farm. The PFGE patterns showed genetic relatedness between the S. aureus strains recovered from quarter milk and bulk milk on two large farms, implying that on farms having a high number of mastitic cows, S. aureus from infected udders may contaminate bulk milk and, subsequently, raw milk products. Sixteen (27.1%) of the S. aureus isolates tested by multiplex PCR were found to be positive for enterotoxin genes, with 15 of them carrying just one gene and one strain carrying two genes (seg and sei). The most commonly detected toxin genes were seb, sea, and sec, whereas none of our isolates possessed the see, seh, sej, or tst genes. On 75% of the dairy farms surveyed, no enterotoxigenic staphylococci were recovered from either mastitic quarter milk or bulk tank milk.

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Section: Pcr Amplification Of Genes Encoding Staphylococcal Enterotoxinssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Characterization of Staphylococcus aureus strains isolated from bovine milk in Hungary

Peles

Wagner

Varga

et al. 2007

International Journal of Food Microbiology

132

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Molecular Diagnostics of Staphylococcus aureus

Doškař

Pantůček

Růžičková

et al. 2010

Detection of Bacteria, Viruses, Parasites and Fungi

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Staphylokokken-Enterotoxine: Bildung, Eigenschaften und Nachweis

2007

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Zusammenfassung: Staphylococcus aureus kann sich unter geeigneten Bedingungen in Lebensmitteln vermehren und dabei Enterotoxine bilden, die beim Konsumenten Erbrechen und Durchfall auslösen. Im Gegensatz zu dem Erreger selbst sind diese Toxine sehr widerstandsfähig insbesondere gegenüber hohen Temperaturen und können durch eine küchenmäßige Bearbeitung des sie enthaltenden Lebensmittels im allgemeinen nicht mehr inaktiviert werden. Da demnach die Anwesenheit der Staphylokokken zur Auslösung der Erkrankung nicht mehr erforderlich ist, handelt es sich bei dieser um eine typische Lebensmittelintoxikation. Die Abschätzung einer potentiellen Gesundheitsgefährdung über den Erregernachweis ist daher nur bei rohen Lebensmitteln sinnvoll. Bei Produkten, die im Verlauf ihrer Herstellung einem für die Keime abträglichen Verfahren, z. B. einer Wärmebehandlung, unterzogen wurden, kann der Thermonukleasetest (indirekter Nachweis einer Kontamination mit hoher Anzahl an Staphylokokken, unabhängig davon, ob die Erreger zum Zeitpunkt der Untersuchung noch präsent sind) oder der direkte Enterotoxinnachweis durchgeführt werden. Der Nachweis der Toxingene mit molekularbiologischen Verfahren hat in diesem Zusammenhang nur unterstützende Funktion, da im Fall eines positiven Ergebnisses aus diesem nicht geschlossen werden kann, daß die Gene auch exprimiert wurden, also Toxine im Lebensmittel vorhanden sind. In der vorliegenden Übersichtsarbeit werden der Erreger und seine Enterotoxine sowie die verschiedenen Nachweisverfahren unter besonderer Berücksichtigung der molekularbiologischen Methoden besprochen.Abstract: Under appropriate conditions, Staphylococcus aureus can grow in food and produce enterotoxins which cause vomiting and diarrhoea when ingested. In contrast to the staphylococci these toxins are resistant especially to high temperatures and are not inactivated by usual kitchen practice. As the presence of staphylococci is not essential to cause illness, this condition is a typical food poisoning. The estimation of a potential health risk by targeting the organism is therefore only appropriate to raw food. For products which underwent a procedure detrimental to the bacteria, e. g. heat treatment, testing for thermonuclease (indirect detection of a contamination with high numbers of staphylococci, irrespective of the presence of living bacteria at the time of testing) or the detection of enterotoxins can be applied. In this context, the detection of enterotoxin genes using molecular biological tests provides only supplemental information, as positive results are not evidentiary for gene expression and thus for the presence of toxins in the food. In this review, the causative organism and its toxins as well as methods of detection are discussed with special emphasis on molecular biological methods.

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Evaluation of molecular methods to determine enterotoxigenic status and molecular genotype of bovine, ovine, human and food isolates of Staphylococcus aureus

Cited by 94 publications

References 27 publications

Characterization of Staphylococcus aureus strains isolated from bovine milk in Hungary

Characterization of Staphylococcus aureus strains isolated from bovine milk in Hungary

Molecular Diagnostics of Staphylococcus aureus

Staphylokokken-Enterotoxine: Bildung, Eigenschaften und Nachweis

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