Monkey Feeding Assay for Testing Emetic Activity of Staphylococcal Enterotoxin

Seo, Keun Seok

doi:10.1007/978-1-4939-3344-0_11

Cited by 5 publications

(2 citation statements)

References 23 publications

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“…To date, 23 serologically distinct staphylococcal enterotoxins have been described, categorized into emetic (SEA, SEB, SEC, SED, SEE, SEG, SEH, SEI, SElK, SElL, SElM, SElN, SElO, SElP, SElQ, SER, SES, and SET) and non-emetic (SElJ, SElU, SElV, SElX, and SElW) [8][9][10]. About 95% of all cases of staphylococcal food poisoning are caused by SEA, SEB, SEC, SED, and SEE [11].…”

Section: Graphical Abstractmentioning

confidence: 99%

Presence of Staphylococcus aureus and staphylococcal enterotoxin A Production and Inactivation in Brazilian Cheese Bread

Campos

Silva

Teixeira

et al. 2022

Braz. arch. biol. technol.

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Ingesting food contaminated by pathogens and/or their toxins can cause foodborne illness. In this sense, this study investigated the occurrence of enterotoxigenic S. aureus in frozen cheese bread dough and assessed the production and thermosensitivity of SEA in artificially contaminated cheese dough. E. coli counts were determined by MPN. Confirmation of the presence of S. aureus was carried out by biochemical and molecular identification. The detection of the genes sea, seb, sec, and sed was performed using the PCR. The detection of SEA in artificially contaminated cheese dough, before and after baking at 180 ºC for 35 minutes was performed using the RPLA. All samples contaminated with E. coli had NMP < 5.0×10 2 CFU / g. None of the isolated S. aureus strains expressed the classical enterotoxin genes sea, seb, sec, and sed. However, as there are 23 serologically distinct staphylococcal enterotoxins, we cannot rule out the HIGHLIGHTS• The study shows the S. aureus counts of the 100 frozen cheese bread samples analyzed.• 27 samples (27.0%) had S. aureus counts greater than 5.0 × 10 3 CFU/g.• None of the 62 S. aureus strains isolated carried the genes sea, seb, sec, or sed.• Heat treatment at 180 °C for 35 minutes was not sufficient to inactivate SEA.

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Section: Graphical Abstractmentioning

confidence: 99%

Presence of Staphylococcus aureus and staphylococcal enterotoxin A Production and Inactivation in Brazilian Cheese Bread

Campos

Silva

Teixeira

et al. 2022

Braz. arch. biol. technol.

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“…Staphylococcus aureus causes staphylococcal food poisoning (SFP) due to staphylococcal enterotoxins (SEs) produced in foods (Cretenet et al, 2011;Lima et al, 2013). A number of antigenically different types of SEs, including SEA-SEE, SEG-SEI and SEK-SET, have been identified (Seo, 2016). Of the SEs, SEA appears to be the most frequently associated with SFP (Holmberg and Blake, 1984).…”

Section: Introductionmentioning

confidence: 99%

Production of Staphylococcal Enterotoxin A in Cooked Rice and Limitation of its Organoleptic Detection

Tsutsuura

Murata

2017

FSTR

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To quantitatively evaluate the production of staphylococcal enterotoxin A (SEA) in cooked rice, we inoculated 11 strains of SEA-producing Staphylococcus aureus into cooked rice, incubated the samples at 15 _ 37℃, and quantified SEA. The maximal concentrations of SEA were 0.0 (not detected)-4.0 ng/g at an incubation temperature of 15℃, 0.4 _ 8.4 ng/g at 20℃, and 2.3 _ 53.8 ng/g at 37℃ with an inoculum size of 10 6 CFU/g. There were few correlations among the maximal concentrations of SEA at incubation temperatures of 15, 20, and 37℃ or between the maximal concentrations of SEA produced in a liquid medium and in cooked rice. Although the predicted amounts of SEA produced in a rice ball under conditions of 16 h of incubation at 20℃ or 4 h at 37℃ appeared to reach levels capable of causing staphylococcal food poisoning, S. aureus growth under these conditions was not organoleptically detected.

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Staphylococcal enterotoxins and enterotoxin-like toxins with special reference to dairy products: An overview

Benkerroum

2017

Critical Reviews in Food Science and Nutrition

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Staphylococcal Enterotoxins (SEs) have been raising health concerns for food safety due to their association with staphylococcal foodborne poisoning (SFP). As superantigens, they also cause the life threatening toxic shock syndrome (TSS), the transmission of which via food cannot be ruled out despite the lack of epidemiological evidence. To date, at least 23 of these exotoxins are known and separated into SEs and Staphylococcal Enterotoxin-like (SEl) depending on whether or not they invoke emesis. This work presents an up-to-date overview on the presently known SEs/SEls from the perspective of their classification, pathogenesis, and genetic organisation. The incidence of these toxins in dairy products, the risk this poses to the public health, and possible control means are also reviewed.

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Monkey Feeding Assay for Testing Emetic Activity of Staphylococcal Enterotoxin

Cited by 5 publications

References 23 publications

Presence of Staphylococcus aureus and staphylococcal enterotoxin A Production and Inactivation in Brazilian Cheese Bread

Presence of Staphylococcus aureus and staphylococcal enterotoxin A Production and Inactivation in Brazilian Cheese Bread

Production of Staphylococcal Enterotoxin A in Cooked Rice and Limitation of its Organoleptic Detection

Staphylococcal enterotoxins and enterotoxin-like toxins with special reference to dairy products: An overview

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