Influence of Lactobacillus plantarum on Staphylococcus aureus growth in a fresh vegetable model system

Scolari, G.; Vescovo, M.; Zacconi, C.; Bonadé, Alfredo

doi:10.1007/s00217-003-0841-x

Cited by 8 publications

(2 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The presence of pathogens in minimally processed vegetables and their ability to survive and grow has been well documented [11]. S. aureus (including methicillin-resistant S. aureus, MRSA) is one of the most common pathogens in food and is considered responsible for the most common types of poisoning in meats, salads, milk, and dairy products [12][13][14].…”

Section: S Aureus In Foodmentioning

confidence: 99%

“…Microbial contamination in food can occur due to poor storage procedures, and an increase in temperature during shelf life has been identiied as the cause of microorganism proliferation [11]. Infections by Staphylococcal enterotoxins have constituted the leading cause of foodborne disease in the United States, and these enterotoxins are the leading cause of outbreaks caused by contaminated food in the European Union.…”

Section: Staphylococcal Intoxicationmentioning

confidence: 99%

See 1 more Smart Citation

PCR Assay for Detection of Staphylococcus aureus in Fresh Lettuce (Lactuca sativa)

Chávez‐Almanza¹,

López‐Cervantes²,

Cantú-Soto³

et al. 2017

Frontiers in Staphylococcus Aureus

View full text Add to dashboard Cite

The growth in food demand and production growth of vegetables have led to the development of intensive production systems with the aim of having regular access to enough high-quality food. The aim is to determine the incidence of Staphylococcus aureus in fresh letuce by PCR in order to enhance the eiciency for detection and identiication process. The Baird-Parker method was used for isolating pathogens from 54 letuce samples. Genomic DNA extraction was performed according the Mericon DNA Bacteria Plus Kit. The detection by PCR was performed using the pair of primers: coa gene (5′-ATAGAGCTGATGGTACAGG-3′ and 5′-GCTTCCGATTGTTCGATGC-3′). The phylogenetic tree was constructed by comparing conserved sequences from the adjacent 16S gene, using the F2C 5′-AGAGTTTGATCATGGCTC-3′ and C 5′-ACGGGCGGTGTGTAC-3′ primers. To test the antimicrobial efect, we used the disk difusion method (Kirby-Bauer) using Mueller-Hinton agar and ive antibiotics with diferent concentrations. The incidence of S. aureus was 1.7%. All the isolates were situated in the ATCC 11632 clade in accordance with other reported sequences belonging to this pathogen in the NCBI database. All the isolates seemed to be resistant to penicillin (10U). The molecular techniques used in this study are suitable for the identiication of S. aureus isolated from letuce, increasing our capability of detecting this pathogen by improving the process and increasing the eiciency contributing to the safety of this vegetable.

show abstract

Section: S Aureus In Foodmentioning

confidence: 99%

Section: Staphylococcal Intoxicationmentioning

confidence: 99%