Foodborne staphylococcal illness

Tranter, Howard S.

doi:10.1016/0140-6736(90)92500-h

Cited by 118 publications

(71 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Symptoms like vomiting, abdominal pain and diarrhea usually occur approximately 2-6 h after the consumption of food containing enterotox-Ž . ins Tranter, 1990 . Although some cases have been Ž .…”

Section: Introductionmentioning

confidence: 99%

Prevalence of Staphylococcus aureus and staphylococcal enterotoxins in raw pork and uncooked smoked ham—a comparison of classical culturing detection and RFLP-PCR

Atanassova

Meindl

Ring

2001

International Journal of Food Microbiology

144

View full text Add to dashboard Cite

In many countries Staphylococcus aureus is considered to be the second or third most common pathogen causing outbreaks of food poisoning, only outnumbered by Salmonella spp. and in competition with Clostridium perfringens. Often Ž . the consumption of ham or meat containing staphylococcal enterotoxins SE is identified as cause of the illness. Thus, to gain an insight into the prevalence of S. aureus and its emetic enterotoxins in raw pork and uncooked smoked ham and to investigate how the prevalence of the pathogen is influenced during the fabrication process, a total of 135 samples of raw pork, salted meat and ready-for-sale uncooked smoked ham were examined for the prevalence of S. aureus and Ž . staphylococcal enterotoxins A to D SEA-SED . To this means classical cultural methods were employed as well as Ž . molecular biological techniques PCR and the results were compared.In 25.9% of all samples S. aureus was detected by culture whereas 51.1% of the samples showed a positive result when PCR was used for the detection of the pathogen. Fresh meat was contaminated most often. By PCR, 62.2% were identified as being S. aureus positive compared to 57.7% positive samples using the cultural technique. The detection rate during the fabrication process declined significantly. The pathogen was cultivated from 8.9% of the salted meat samples. Here, 55.6% of the samples reacted positively in the PCR, and finally, in approximately a third of the ready-for-sale smoked hams, S. aureus genes were found. From 11.1% of these samples, the pathogen could be isolated by culture. From these results, we conclude that the PCR used in this study is more sensitive than the classical cultural method.By PCR, one or more staphylococcal enterotoxin genes were found in 24 of the 135 examined samples. This means that 34.8% of the staphylococcal strains identified using the PCR technique were enterotoxigenic. Using the SET-RPLA, a percentage of 28.6% enterotoxigenic isolates was ascertained. No staphylococcal enterotoxin formation was detected by the SET-RPLA in ready-for-sale ham, although SE-genes were found by PCR. The detection of SE-genes by PCR is faster and easier to perform than the SET-RPLA. q 2001 Elsevier Science B.V. All rights reserved.

show abstract

Section: Introductionmentioning

confidence: 99%

Prevalence of Staphylococcus aureus and staphylococcal enterotoxins in raw pork and uncooked smoked ham—a comparison of classical culturing detection and RFLP-PCR

Atanassova

Meindl

Ring

2001

International Journal of Food Microbiology

144

View full text Add to dashboard Cite

show abstract

“…SEA was detected, when population of S. aureus were low (10 4 cfu/g) in laboratory media (Hirooka et al 1987), or high (10 7 cfu/g) in meat products (Notermans et al 1983). It is generally accepted that SEs are produced in foods at toxic doses for human, when S. aureus concentration exceeds 10 5 cfu/g (Le Loir et al 2003, Tranter 1996.…”

Section: -Productionmentioning

confidence: 99%

Staphylococcus aureus and Staphylococcal enterotoxins in foodborne diseases

Pexara

Bourriel

Govaris

2018

J Hellenic Vet Med Soc

View full text Add to dashboard Cite

ABSTRACT. Staphylococcal food poisoning (SFP) is one of the most significant foodborne diseases. It is a mild intoxication, which is caused by the ingestion of food containing one or more preformed staphylococcal enterotoxins (SEs). The toxic dose of SEs in human is usually ranged from 20 ng to 1 μg. SEs are proteins produced by Staphylococcus spp in various parts of the environment, including foods. Although several staphylococci can produce SEs, the majority of SFP cases is attributed to S. aureus. Traditionally, five antigenic SE types have been recognized: SEA, SEB, SEC, SED and SEE. During the 1990's, new SEs (SEG, SEH, SEI and SEJ) were reported and their genes were described. Several studies revealed that SEH, SEG and SEI were, also, involved in the gastroenteric syndrome. More recent data have indicated the presence of "new" SE genes and new SEs, designated as "staphylococcal enterotoxin-like" (SEI). The role of SEI in food poisoning has not yet been clarified. In contrast to S. aureus, SEs are remarkably heat resistant (D-values of 3-8 min at 121 ° C). They may be present in foods even when viable cells of S. aureus are absent. The enterotoxins are, also, resistant to proteolytic enzymes. It is generally accepted that toxic levels of SEs are produced in foods when S. aureus concentration exceeds 10 5 cfu/ml. S. aureus can grow at a temperature range of 7-48.5°C, with optimum 30-37°C, a pH range of 4.2-9.3, with optimum 7-7.5, minimum a w of 0.86, and up to 15% NaCl. SEs can be produced at a temperature range of 10-46 ° C, with optimum 40-45 ° C, a pH range of 4.8-9.0, with optimum 5.3-7.0, and a w range of 0.86-0.99, with optimum 0.90. Among the foods implicated in SFP are usually milk, dairy products and meat. SEA and SED are usually identified in foodborne outbreaks, while SEC is an important cause of SFP associated with the consumption of dairy products. The European regulation has set criteria for presence of SEs in cheeses, milk powder and whey powder (Regulation EC, 2073. If population of coagulase-positive staphylococci in samples exceeds 10 5 cfu/g, these samples should be further tested for the presence of SEs. In this case, SEs must not be detected in 25 g of the products. ΠΕΡΙΛΗΨΗ. Η σταφυλοκοκκική τοξινωση (ΣΤ) είναι ένα από τα πιο συχνά αίτια τροφιμογενοΰς νόσου. Είναι μιατοξίνωση που προκαλείται από την πρόσληψη με τα τρόφιμα μίας ή περισσοτέρων προσχηματισμένων σταφυλοκοκκικών εντεροτοξινών (ΣΕ). Οι τοξικές δόσεις των ΣΕ για τον άνθρωπο κυμαίνονται από 20 ng έως 1 μg. Οι ΣΕ είναι πρωτεΐνες που παράγονται από ορισμένα είδη σταφυλόκοκκων τόσο στο περιβάλλον όσο και στα τρόφιμα. Παρόλο που διάφορα είδη σταφυλόκοκκου μπορούν να προκαλέσουν τροφιμογενείς λοιμώξεις, σχεδόν όλα τα περιστατικά ΣΤ αποδίδονται στο S. aureus. Παραδοσιακά έχουν αναγνωριστεί οι κλασικοί τύποι σταφυλοκοκκικών εντεροτοξινών SEA, SEB, SEC, SED και SEE. Στη δεκαετία του 1990 ανι χνεύτηκαν νέες τοξίνες (SEG, SEH, SEI, SEJ) και προσδιορίστηκαν τα γονίδια που ελέγχουν την παραγωγή τους. Πιο πρόσφατα στοιχεία οδήγησαν στον πρ...

show abstract

“…It is typically self-limiting, presenting with violent vomiting following a short incubation period. Within 2-6 h after ingestion of food containing staphylococcal enterotoxins (SEs), symptoms of acute gastroenteritis can be observed (Tranter et al, 1990).…”

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

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

Foodborne staphylococcal illness

Cited by 118 publications

References 12 publications

Prevalence of Staphylococcus aureus and staphylococcal enterotoxins in raw pork and uncooked smoked ham—a comparison of classical culturing detection and RFLP-PCR

Prevalence of Staphylococcus aureus and staphylococcal enterotoxins in raw pork and uncooked smoked ham—a comparison of classical culturing detection and RFLP-PCR

Staphylococcus aureus and Staphylococcal enterotoxins in foodborne diseases

Outbreak of Staphylococcal Food Poisoning Due to SEA-ProducingStaphylococcus aureus

Contact Info

Product

Resources

About