Food-Poisoning Due to Staphylococcal Enterotoxin E

Morris, Cécile; Conway, H.D.; Everall, P. H.

doi:10.1016/s0140-6736(72)92830-9

Cited by 18 publications

(11 citation statements)

References 4 publications

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“…This explains the diversity of enterotoxins produced by S. aureus isolated from skin infections. Those toxins associated with food poisoning have antigenic and emetic activities [53-55]. The presence of enterotoxin genes in the strains isolated from skin, soft tissue, and bone related infections may be explained by human or environmental contamination, through the presence of open wounds.…”

Section: Discussionmentioning

confidence: 99%

Variability of antibiotic susceptibility and toxin production of Staphylococcus aureus strains isolated from skin, soft tissue, and bone related infections

et al. 2013

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BackgroundStaphylococcus aureus is an opportunistic commensal bacterium that mostly colonizes the skin and soft tissues. The pathogenicity of S. aureus is due to both its ability to resist antibiotics, and the production of toxins. Here, we characterize a group of genes responsible for toxin production and antibiotic resistance of S. aureus strains isolated from skin, soft tissue, and bone related infections.ResultsA total of 136 S. aureus strains were collected from five different types of infection: furuncles, pyomyositis, abscesses, Buruli ulcers, and osteomyelitis, from hospital admissions and out-patients in Benin. All strains were resistant to benzyl penicillin, while 25% were resistant to methicillin, and all showed sensitivity to vancomycin. Panton-Valentine leukocidin (PVL) was the most commonly produced virulence factor (70%), followed by staphylococcal enterotoxin B (44%). Exfoliative toxin B was produced by 1.3% of the strains, and was only found in isolates from Buruli ulcers. The tsst-1, sec, and seh genes were rarely detected (≤1%).ConclusionsThis study provides new insight into the prevalence of toxin and antibiotic resistance genes in S. aureus strains responsible for skin, soft tissue, and bone infections. Our results showed that PVL was strongly associated with pyomyositis and osteomyelitis, and that there is a high prevalence of PVL-MRSA skin infections in Benin.

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Section: Discussionmentioning

confidence: 99%

Variability of antibiotic susceptibility and toxin production of Staphylococcus aureus strains isolated from skin, soft tissue, and bone related infections

et al. 2013

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“…Among CNS, some species are known to play an important role in the fermentation of meat and milk-based products and are therefore considered as food grade. Morris et al (1972Morris et al ( ) 1975 Flight from Japan to Denmark Ham 197 Eisenberg et al (1975Eisenberg et al ( ) 1976 Flight from Rio to NYC Chocolate eclairs 80 Anonymous (1976Anonymous ( ) 1980 Canada Cheese curd 62 Todd et al (1981Todd et al ( ) 1982 North Several investigations failed to detect enterotoxin production or enterotoxin-like gene in CNS (Rosec et al, 1997;Becker et al, 2001).…”

Section: Characteristics and Behaviour Of S Aureus In The Food Envirmentioning

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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“…However, six SFP outbreaks, which occurred in France at the end of 2009, were caused by SEE present in soft cheese made from unpasteurized milk. This enterotoxin has also been associated with outbreaks in USA and UK [33,121,131,132,133]. …”

Section: Staphylococcus Aureus Enterotoxinsmentioning

confidence: 99%

Food Poisoning and Staphylococcus aureus Enterotoxins

Argudín

Mendoza

Rodicio

2010

Toxins

918

745

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Staphylococcus aureus produces a wide variety of toxins including staphylococcal enterotoxins (SEs; SEA to SEE, SEG to SEI, SER to SET) with demonstrated emetic activity, and staphylococcal-like (SEl) proteins, which are not emetic in a primate model (SElL and SElQ) or have yet to be tested (SElJ, SElK, SElM to SElP, SElU, SElU2 and SElV). SEs and SEls have been traditionally subdivided into classical (SEA to SEE) and new (SEG to SElU2) types. All possess superantigenic activity and are encoded by accessory genetic elements, including plasmids, prophages, pathogenicity islands, vSa genomic islands, or by genes located next to the staphylococcal cassette chromosome (SCC) implicated in methicillin resistance. SEs are a major cause of food poisoning, which typically occurs after ingestion of different foods, particularly processed meat and dairy products, contaminated with S. aureus by improper handling and subsequent storage at elevated temperatures. Symptoms are of rapid onset and include nausea and violent vomiting, with or without diarrhea. The illness is usually self-limiting and only occasionally it is severe enough to warrant hospitalization. SEA is the most common cause of staphylococcal food poisoning worldwide, but the involvement of other classical SEs has been also demonstrated. Of the new SE/SEls, only SEH have clearly been associated with food poisoning. However, genes encoding novel SEs as well as SEls with untested emetic activity are widely represented in S. aureus, and their role in pathogenesis may be underestimated.

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Food-Poisoning Due to Staphylococcal Enterotoxin E

Cited by 18 publications

References 4 publications

Variability of antibiotic susceptibility and toxin production of Staphylococcus aureus strains isolated from skin, soft tissue, and bone related infections

Variability of antibiotic susceptibility and toxin production of Staphylococcus aureus strains isolated from skin, soft tissue, and bone related infections

Staphylococcus aureusand its food poisoning toxins: characterization and outbreak investigation

Food Poisoning and Staphylococcus aureus Enterotoxins

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