Incidence of Staphylococcus aureus in ready-to-eat meals from military cafeterias in Ankara, Turkey

Ayçıçek, Hasan; Cakiroglu, Serdar; Stevenson, Timothy H.

doi:10.1016/j.foodcont.2004.04.005

Cited by 64 publications

(45 citation statements)

References 8 publications

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“…A clear zone around the colonies was considered a positive reaction. The coagulase reaction was done by using the Stphytect Plus test (Oxoid DR 595) [2].…”

Section: B Selection Of Food Samples and Detection Of Sesmentioning

confidence: 99%

“…Humans are considered to be the major source of staphylococcal food poisoning [3]. S. aureus is found in nasal passages, throat, hair and skin of carriers [2]. Food is usually contaminated from nasal secretions, sneezing, coughing and direct hand contact of infected carriers [4], [5].…”

Section: Introductionmentioning

confidence: 99%

“…aureus is characterized by its ability to produce enterotoxins [2], which are considered to be the main causative agents of staphylococcal food poisoning [1]. S. aureus are commonly found on the skin of mammals, birds and fomites [2].…”

Section: Introductionmentioning

confidence: 99%

“…Temperature used in cooking is insufficient to destroy the SEs even after the microbe has been eradicated in food by cooking. The SEs in food are difficult to distinguish due to its lack of taste and food appearance [2].Pathogenicity of S. aureus is related to its ability to produce several virulence factors. Although it was reported that the elimination of nasal S. aureus by 63% with mupirocin, the emergence of resistant strains to this antibiotic from infected individuals is possible [28].…”

mentioning

confidence: 99%

“…A clear zone around the colonies was considered a positive reaction. The coagulase reaction was done by using the Stphytect Plus test (Oxoid DR 595) [2].The isolates were screened for S. aureus SEs by using an ELISA kit according to the manufacturer recommendations (TECRA International Pty Ltd, Australia). …”

mentioning

confidence: 99%

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Staphylococcus aureus Contamination during Food Preparation, Processing and Handling

Al-Bahry¹,

Mahmoud²,

Al-Musharafi³

et al. 2014

IJCEA

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Abstract-Throughout the world, food processing and handling is a major problem leading to food poisoning and infection. A total of 480 samples was analyzed for Staphylococcus aureus contamination which resulted from food processing. Most of the isolates were taken from food-handlers using nasal swabs. The most contaminated food was chicken pastries, followed by egg sandwiches and spring rolls. Isolates from all samples produced virulence factors hemolysin, coagulase, DNase and enterotoxins. Five different enterotoxins (SEs) were isolated and identified from different samples. The detected SEs are SEA to SEE. Most the isolates secreted SEA followed by SEB. The strains were multiple-resistant to several antibiotics. Ampicillin and penicillin were the most resisted antibiotics. The value of this investigation is to generate awareness about the dangers of food processing and handling leading to infections by foodborne microbes which constitute a potential health risk for the consumers.Index Terms-Staphylococcus aureus, contamination, food products, food handlers. I. INTRODUCTIONFood processing is an important industry worldwide. One of the major problems threatening food industry is the contamination with foodborne microbes of human origin resulting from improper handling and processing. Microbial contamination reduces shelf life and food quality leading to food infection and poisoning outbreaks, some of which are life threatening. Continuous monitoring of food processing is essential to avoid potential health problems.Staphylococcus aureus is one of the major foodborne pathogens, frequently causing diseases globally as a result of food ingestion contaminated with staphylococcal toxin [1].S. aureus is characterized by its ability to produce enterotoxins [2], which are considered to be the main causative agents of staphylococcal food poisoning [1]. S. aureus are commonly found on the skin of mammals, birds and fomites [2]. Humans are considered to be the major source of staphylococcal food poisoning [3]. S. aureus is found in nasal passages, throat, hair and skin of carriers [2]. Food is usually contaminated from nasal secretions, sneezing, coughing and direct hand contact of infected carriers [4], [5].Three categories of S. aureus carriers have been Manuscript received November 9, 2013; revised February 21, 2014 recognized: persistent, intermittent (occasional) and never-carriers. Persistent carriers are infected with the same staphylococcal strain for months or even years. It was reported that 20% -35% are persistent carriers. In addition, intermittent carriers represent 40% -70%, while never-carriers are uninfected representing 10% -40% of the population [6], [7].S. aureus secretes several virulence factors and extracellular toxins of protein origin which contributes to the pathogenicity. It is the only species that produces beta hemolysin which lyse red blood cells at cold temperature [6].Unlike other foodborne illnesses, staphylococcal food poisoning occurs shortly after, 30 min to 8 hrs, food ingestion contamin...

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“…A clear zone around the colonies was considered a positive reaction. The coagulase reaction was done by using the Stphytect Plus test (Oxoid DR 595) [2].…”

Section: B Selection Of Food Samples and Detection Of Sesmentioning

confidence: 99%