Preliminary Quantitative Microbial Risk Assessment for Staphylococcus enterotoxins in fresh Minas cheese, a popular food in Brazil

Nunes, Márcia Menezes; Caldas, Eloísa Dutra

doi:10.1016/j.foodcont.2016.08.046

Cited by 24 publications

(15 citation statements)

References 45 publications

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“…Soft cheeses are considered high-risk products for SFP, as they provide excellent nutritional substrate for growth of enterotoxigenic S. aureus strains (Carmo et al, 2002;Kümmel et al, 2016;Nunes & Caldas, 2017). Fresh Minas cheese (FMC) is a soft white cheese that is affordable and appreciated in Brazil.…”

Section: Introductionmentioning

confidence: 99%

“…FMC is traditionally obtained by enzymatic coagulation of milk with enzymes (rennet) and addition of lactic acid bacteria is optional (Dantas et al, 2016;Teusink & Molenaar, 2017;DOU, 1997). For FMC, Brazilian legislation sets the upper contamination limits at 5 × 10 2 and 5 × 10 3 cfu of coagulase-positive staphylococci per gram of cheese for FMC produced with commercial rennet or added lactic acid bacteria starters, respectively; however, no limit for staphylococcal toxin concentration is specified, which is only investigated if a foodborne disease outbreak is suspected (DORFB, 2001;Nunes & Caldas, 2017). Studies have shown, however, that over 70% of S. aureus isolates from FMC were enterotoxigenic, which corroborates with…”

Section: Introductionmentioning

confidence: 99%

“…epidemiological data showing the high prevalence of SFP among foodborne diseases reported in Brazil (Carmo et al, 2002;Nunes & Caldas, 2017;Rodrigues et al, 2017;Sabioni, Hirooka, & Souza, 1988).…”

Section: Introductionmentioning

confidence: 99%

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Molecular characterisation of Staphylococcus aureus from some artisanal Brazilian dairies

Alves

Niño-Arias

Pitondo-Silva

et al. 2018

International Dairy Journal

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The clonal relationships and antimicrobial resistance of Staphylococcus aureus isolates from three fresh Minas cheese production lines were investigated. Putative S. aureus were confirmed by 16S rRNA gene sequencing and were characterised by multilocus sequence typing (MLST) and antimicrobial susceptibility. Overall, 33 out of 64 samples were contaminated with S. aureus (51.6%). The contamination rates of the dairies were 60.8%, 21% and 68.2%. Thirty representative isolates were selected to be typed by MLST and five sequence types (ST) were found (ST1, 97, 126, 3531), including the new ST 3816. The clonal complex 1 (CC1) was dominant. Resistance to commonly used antimicrobials was observed but only one strain was resistant to methicillin. This methicillin resistant S. aureus strain belonged to the CC126 that is commonly associated with mastitis in ruminants. The dissemination of zoonotic bacteria through the food chain is not a frequent event but represents a concern to public health.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Molecular characterisation of Staphylococcus aureus from some artisanal Brazilian dairies

Alves

Niño-Arias

Pitondo-Silva

et al. 2018

International Dairy Journal

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“…A wide variety of SEs causing staphylococcal food poisoning outbreaks (FPO) in humans have been reported [6]. The symptoms of SEs—which mainly consist of nausea, emesis, abdominal cramps, and diarrhea—occur 2–8 h after the ingestion of contaminated food [7].…”

Section: Introductionmentioning

confidence: 99%

Characterization of A Staphylococcal Food Poisoning Outbreak in A Workplace Canteen during the Post-Earthquake Reconstruction of Central Italy

Guidi

Duranti

Gallina

et al. 2018

Toxins

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In summer 2017, a foodborne outbreak occurred in Central Italy, involving 26 workers employed in the post-earthquake reconstruction. After eating a meal provided by a catering service, they manifested gastrointestinal symptoms; 23 of them were hospitalized. The retrospective cohort study indicated the pasta salad as the most likely vehicle of poisoning. Foods, environmental samples, and food handlers’ nasal swabs were collected. Bacillus cereus (Bc) and coagulase-positive staphylococci (CPS) including S. aureus, together with their toxins, were the targets of the analysis. CPS, detected in all the leftovers, exceeded 105 CFU/g in the pasta salad, in which we found Staphylococcal Enterotoxins (SEs) (0.033 ng SEA/g; 0.052 ng SED/g). None of the environmental and human swabs showed contamination. We characterized 23 S. aureus from foods. They all belonged to the human biotype, showed the same toxigenic profile (sea, sed, sej, and ser genes), and had the same Pulsed Field Gel Electrophoresis (PFGE) pattern; none of them harbored mecA or mupA genes. We also detected Bc contamination in the pasta salad but none of the isolates harbored the ces gene for the emetic toxin cereulide. The EU Reference Laboratory for CPS confirmed the case as a strong-evidence outbreak caused by the ingestion of SEs produced by a single strain of S. aureus carried by the same human source. This outbreak was successfully investigated despite the emergency situation in which it occurred.

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“…Several studies have reported highest prevalence of CPS in dairy products in Brazil (Rall et al, 2008;Moraes et al, 2009;Guimaraes et al, 2013;Nunes and Caldas, 2017).…”

Section: Introductionmentioning

confidence: 99%

Toxigenic Staphylococcus aureus in processing of coalho and mozzarella cheese

Pereira¹,

Machado²,

Lopes³

et al. 2017

Afr. J. Microbiol. Res.

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Staphylococcus aureus is commonly involved in food poisoning due to production of toxins responsible for causing animal and human diseases. In this study, 60 strains of presumptive S. aureus isolates from raw milk and cheese were biochemically identified in four dairies: 54 (90%) from refrigerated raw milk (RRM) with counts exceeding 10 6 CFU/mL, and six (10%) from cheese with similar concentrations of CFU/mL. Out of the 60 strains of presumptive S. aureus, 46 (76.7%) amplified the femA gene and then they were investigated regarding the presence of the Toxic Shock Syndrome Toxin-1 (TSST-1) gene and the classical enterotoxin genes (SEs) types A, B, C, D and E: 31 (67.4%) carried one or more encoding toxin genes, and 13 different genotypes were identified. Twenty-one strains (61.8%) carried one gene; three (8.8%), two genes; seven (20.6%), three genes; two (5.8%), four genes; and one (3%), five genes. The sec gene was the most frequent one, followed by seb and tst. The sed gene was expressed by 10 strains (29.4%), sea by five (14.7%) and see by three (8.8%). The S. aureus isolates showed genetic potential for producing toxins of importance for public health that presented a danger of food poisoning.

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Preliminary Quantitative Microbial Risk Assessment for Staphylococcus enterotoxins in fresh Minas cheese, a popular food in Brazil

Cited by 24 publications

References 45 publications

Molecular characterisation of Staphylococcus aureus from some artisanal Brazilian dairies

Molecular characterisation of Staphylococcus aureus from some artisanal Brazilian dairies

Characterization of A Staphylococcal Food Poisoning Outbreak in A Workplace Canteen during the Post-Earthquake Reconstruction of Central Italy

Toxigenic Staphylococcus aureus in processing of coalho and mozzarella cheese

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