Present state of knowledge on staphylococcal intoxication

Genigeorgis, Constantin

doi:10.1016/0168-1605(89)90100-1

Cited by 195 publications

(118 citation statements)

References 179 publications

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“…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].…”

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confidence: 99%

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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confidence: 99%

Staphylococcus aureus Contamination during Food Preparation, Processing and Handling

Al-Bahry¹,

Mahmoud²,

Al-Musharafi³

et al. 2014

IJCEA

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“…In several countries, the foods that most frequently cause this type of food poisoning are red meat, poultry, and their products [7,28]. In Japan, the most common type of foods causing this poisoning are typical Japanese-style processed foods composed mainly of rice, i.e., rice balls (nigirimeshi), fried bean curd stuffed with vinegared rice (inarizushi), and a luncheon dish composed of various foods accompanied with rice (bento) [8,16,25].…”

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Prevalence and Characterization of Staphylococcus aureus and Enterotoxigenic Staphylococcus aureus in Retail Raw Chicken Meat Throughout Japan

Kitai

Shimizu

Kawano

et al. 2005

The Journal of Veterinary Medical Science

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ABSTRACT. A total of 444 samples of raw chicken meat (thighs, breasts, wings, livers, gizzards, hearts and ovaries) that retailed at 145 different supermarkets in 47 prefectures in Japan were examined for contamination with Staphylococcus aureus in association with its enterotoxigenicity. S. aureus was isolated from 292 (65.8%) of the samples, and from 131 of the 145 supermarkets. There was no significant difference in the detection rate of S. aureus according to the type of meat examined. About 80% of 714 isolates belonged to the poultry (57.1%) and human biotypes (22.1%). Seventy-eight (21.7%) of 360 isolates were enterotoxigenic and isolated from 78 samples in 53 supermarkets in 31 prefectures. Staphylococcal enterotoxins (SEs) produced were SEB (50 isolates), SEA (14), SEC (8), SED (2), SEA+SEB (2), and SEA+SEC (2). Most of the enterotoxigenic isolates belonged to the human and poultry biotypes, coagulase type VII, VIII or IV, and were lysed by phages of group III. Identical SE types, biotypes, coagulase types and pulsed-field gel electrophoresis (PFGE) patterns were shown in isolates from different types of meat at the same supermarket and from samples taken from different supermarkets in the same prefectures or in isolates from samples obtained from several different prefectures. Among the 50 SEB-producing isolates, 27 yielded three similar PFGE patterns that differed by only a few fragments, suggesting that they were closely related genetically. The three patterns were found in isolates of samples that retailed at 17 supermarkets in 11 prefectures, indicating that they may be disseminated among raw chicken meat in Japan. KEY WORDS: biotype, coagulase type, pulsed-field gel electrophoresis, Staphylococcus aureus, staphylococcal enterotoxin.

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“…dans les fromages présente également un risque, en raison d'une possible production de toxines (Genigeorgis, 1989 ;Mossel et Van Netten, 1990 ;Gilmour et Harvey, 1990). Il est bien connu que S aureus est sensible à de faibles valeurs de pH, mais il pourrait se développer à la surface des fromages quand à la fois, le pH y est supérieur à 7, et la température favorable à cette bactérie strictement mésophile.…”

Section: Staphylococcus Aureusunclassified

Potentiel inhibiteur de la souche de Brevibacterium linens productrice de la linenscine OC2, vis-à-vis des listeria et de Staphylococcus aureus

Siswanto

Gratadoux

Richard

1996

Lait

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(Reçu le 18 avril 1996 ; accepté le 27 août 1996) Résumé -Vingt-quatre souches du genre listeria (14 de l'espèce L monocytogenes et 10 de l'espèce L innocua) et 24 souches de Staphylococcus aureus ont été testées pour leur sensibilité vis-à-vis du filtrat de culture de la souche de Brevibacterium Iinens OC2 dans un milieu de laboratoire. Toutes les souches ont été inhibées, celles de S aureus étant un peu plus sensibles que celles de listeria. Ensuite, le potentiel inhibiteur de ce filtrat vis-à-vis de L monocytogenes (une souche), de L innocua (une souche) et de S aureus (deux souches) a été testé à diverses concentrations. Selon la souche cible et la concentration du milieu de culture en filtrat, on a observé une chute de population ou seulement un effet bactériostatique, suivi, pour toutes les souches, d'une reprise de croissance. Le même phénomène de reprise de croissance a été observé dans le cas de culture en association de la souche inhibitrice avec un mélange de quatre souches de L monocytogenes. On a montré par ailleurs que le filtrat cru ou chauffé 5 minutes à 100 "C restait stable pendant près d'un mois d'incubation à 30 oC. L'hypothèse d'une sous-population résistante dans les cultures en phase stationnaire des souches cibles a été vérifiée, et le niveau de cette sous-population a été déterminé à l'aide de la méthode de dénombrement microbien en milieu liquide et l'utilisation des nombres les plus probables (NPP). Brevlbacterlum

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Present state of knowledge on staphylococcal intoxication

Cited by 195 publications

References 179 publications

Staphylococcus aureus Contamination during Food Preparation, Processing and Handling

Staphylococcus aureus Contamination during Food Preparation, Processing and Handling

Prevalence and Characterization of Staphylococcus aureus and Enterotoxigenic Staphylococcus aureus in Retail Raw Chicken Meat Throughout Japan

Potentiel inhibiteur de la souche de Brevibacterium linens productrice de la linenscine OC2, vis-à-vis des listeria et de Staphylococcus aureus

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