Staphylococcal enterotoxins

Balaban, Naomi; Rasooly, Avraham

doi:10.1016/s0168-1605(00)00377-9

Cited by 758 publications

(599 citation statements)

References 78 publications

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“…In the present investigation, only SEA, SEB, SEC, SED and SEE were screened. These are the most common S. aureus enterotoxins [9].In the present study, strains producing SEA were the most common, mostly from chicken pastries. Strains producing enterotoxin A are known to be the most frequent in foodborne outbreaks.…”

mentioning

confidence: 54%

“…SEA has two known biological effects. SEA is a super antigen that acts on gastrointestinal cells, stimulating non-antigen-specific T cells proliferation [9]. Since SEA was detected from nasal swabs, contamination of SEA in chicken pastries was probably from a human source.…”

Section: Discussionmentioning

confidence: 99%

“…Serologically the toxins are classifed into many types. The most common types are SEA, SEB, SEC, SED and SEE [9]. Other studies reported the existence of other types, such as SEG, SEI, SEH, SEK, SER and SET [1], [10]- [12].…”

Section: Introductionmentioning

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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confidence: 54%

Section: Discussionmentioning

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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“…The bacteria are spread to uninfected quarters by teat cup liners, milkers' hands, washcloths, and flies (Chambers 2001;Marshall et al 2000;Pereira et al 2002;Roberson et al 1994;Roghmann et al 2005). S. aureus produces toxins that destroy cell membranes and can directly damage milk-producing tissue (Balaban and Rasooly 2000;Bohach and Foster 2000). This infection occasionally causes inflammation in humans and animals (Bohach and Foster 2000;Jablonski and Bohach 2001).…”

Section: Introductionmentioning

confidence: 99%

Growth inhibition of Staphylococcus aureus by chicken egg yolk antibodies

Guimarães¹,

Amaral²,

Rangel³

et al. 2009

Arch. Immunol. Ther. Exp.

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Introduction: The aim was to evaluate the ability of egg yolk antibody (IgY) in blocking Staphylococcus aureus growth in vitro. Materials and Methods: Specific IgY was produced by immunizing hens with formalin-killed S. aureus (ATCC 33593). Specific IgY against S. aureus was obtained from the yolks of their eggs with a carrageenan solution. IgY was identified by SDS-PAGE and Western blot and its activity against S. aureus was tested by ELISA. A growth inhibition assay and protein concentration determination were also conducted. Results: ELISA indicated that the IgY was specific to the antigen; this activity was confirmed by Western blotting. The growth of S. aureus was inhibited by the specific IgY at concentrations of 1-5 µg/ml The bacteriostatic function of IgY appeared to result possibly from the interaction of IgY with surface components of S. aureus. In vitro experiments showed that the immunoglobulin from egg yolk interfered with the culture growth of the S. aureus. Conclusion: These findings indicate that eggs from hens immunized with appropriate antigens are a potentially useful source of passive immunity.

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“…Many virulence factors, such as enterotoxins, TSST-1, exfoliative toxins, serine proteases, haemolysins, leucocidins, and adhesins, have been identified in clinical isolates, demonstrating their association with clinical diseases in vitro and in vivo [12][13][14][15]. As shown in Figure 1, capsule or protease production resists some of the innate immune factors [16][17][18][19].…”

Section: Introductionmentioning

confidence: 99%

Innate defences against methicillin‐resistant Staphylococcus aureus (MRSA) infection

Komatsuzawa

Ouhara

Yamada

et al. 2005

The Journal of Pathology

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The innate immune system is the primary defence against bacterial infection. Among the factors involved in innate defence, anti-microbial peptides produced by humans have recently attracted attention due to their relevance to some diseases and also to the development of new chemotherapeutic agents. Staphylococcus aureus is one of the major human pathogens, causing a variety of infections from suppurative disease to food poisoning. Methicillin-resistant S. aureus (MRSA) is a clinical problem and with the recent emergence of a vancomycin-resistant strain, this will pose serious problems in the near future. In investigating the molecular biology of S. aureus infections to develop new chemotherapeutic agents against MRSA infections, knowledge of the interaction of innate anti-microbial peptides with S. aureus is important. In vitro and in vivo experiments demonstrate that exposure of S. aureus to host cells can induce the anti-microbial peptides β-defensin-2 (hBD2), hBD3, and LL37/CAP18. The induction level of these peptides differs among strains, as does the susceptibility of the strains, with MRSA strains exhibiting lower susceptibility. In summary, the susceptibility of S. aureus strains, including MRSA strains, to components of the innate immune system varies, with the MRSA strains showing more resistance to both innate immune factors and chemotherapeutic agents.

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Staphylococcal enterotoxins

Cited by 758 publications

References 78 publications

Staphylococcus aureus Contamination during Food Preparation, Processing and Handling

Staphylococcus aureus Contamination during Food Preparation, Processing and Handling

Growth inhibition of Staphylococcus aureus by chicken egg yolk antibodies

Innate defences against methicillin‐resistant Staphylococcus aureus (MRSA) infection

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