Staphylococcal Enterotoxins, Toxic Shock Syndrome Toxin and Streptococcal Pyrogenic Exotoxins: A Comparative Study of Their Molecular Biology

Betley, M J; Borst, D W; Regassa, Laura B.

doi:10.1159/000421653

Cited by 81 publications

(79 citation statements)

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“…aureus enterotoxins (SEs) and staphylococal-like (SEI) proteins are potent gastrointestinal exotoxins synthesized by S. aureus throughout the logarithmic phase of growth or during the transition from the exponential to the stationary phase [7][8][9][10]. Staphylococcus aureus produces a wide variety of toxins including staphylococcal enterotoxins that are responsible for food poisoning, which occurs after ingestion of different foods contaminated with S. aureus by improper handling and subsequent storage at elevated temperatures.…”

Section: Introductionmentioning

confidence: 99%

“…Staphylococcus aureus produces a wide variety of toxins including staphylococcal enterotoxins that are responsible for food poisoning, which occurs after ingestion of different foods contaminated with S. aureus by improper handling and subsequent storage at elevated temperatures. Enterotoxin genotyping was used recently to differentiate toxogenic from non toxogenic S. aureus [7]. They are active in high nanogram to low microgram quantities [11], and are resistant to conditions (heat treatment and low pH) which easily destroy the bacteria, and to proteolytic enzymes, hence retaining their activity in the digestive tract after ingestion [12,13].…”

Section: Introductionmentioning

confidence: 99%

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Phenogenotyping of Closely Related Methicillin Resistant Staphylococcus aureus Isolated from Milk and Meat Products

Ahmad

Ammar

Bendary

et al. 2017

Zagazig Veterinary Journal

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Differentiation of closely related methicillin resistant staphylococcus aureus (MRSA) isolated from food chain is required for epidemiological and food safety studies. This study provided evidence for using coagulase (coa) gene sequence repeats as a powerful diagnostic tool for differentiation of closely MRSA isolated from different sources. Staphylococcal species were isolated from milk, meat, and meat-products. Staphylococcus aureus strains with identical antibiograms were differentiated using enterotoxin genotyping, coa gene polymorphism, the patterns of polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) of coa and nucleotides sequencing of coa gene-PCR products. Nine CoPs and MRSA strains were closely related and could not be differentiated by antibiogram. Six strains of them were differentiated by enterotoxin genotyping and PCR-RFLP of coa gene and three strains were accurately differentiated by nucleotides sequencing of coa gene-PCR products. In conclusion, the above findings highlight the promising role of coa repeat region nucleotide sequences in differentiation of closely related MRSA in food chain that can help in their diagnosis and epidemiological studies.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Phenogenotyping of Closely Related Methicillin Resistant Staphylococcus aureus Isolated from Milk and Meat Products

Ahmad

Ammar

Bendary

et al. 2017

Zagazig Veterinary Journal

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“…Among this group of toxins, enterotoxins A, B, C, and D have frequently been detected in red and poultry meat products (Balaban & Rasooly, 2000;Normanno et al, 2007). SE are heat stable proteins and are resistant to proteolytic enzymes (Balaban & Rasooly, 2000;Betley, Borst, & Regassa, 1992;Genigeorgis, 1989). Since these very resistant enterotoxins are primarily responsible for causing illness, poisoning can occur *Corresponding author.…”

Section: Introductionmentioning

confidence: 99%

Enterotoxin production byStaphylococcus aureus(A, B, C, D) during the ripening of sucuk (Turkish dry-fermented sausage)

Akkaya

Gök

Kara

et al. 2013

CyTA - Journal of Food

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This study was conducted to determine the capability of Staphylococcus aureus to produce toxins in Turkish sucuk. For this purpose, the ability of four different reference strains of S. aureus (i.e., SEA 10652 FDA 196E, SEB 10654 FDA 243, SEC 10655 137, and SED 10656 494) to produce A-, B-, C-, and D-type toxins, respectively, was investigated during the fermentation period of Turkish sucuk by inoculating sucuk batter with these strains at 10 5 CFU/g level. As a result, no SEA, SEB, and SEC toxins were detected in the A, B, and C groups, respectively, during fermentation. In group D, SED was detected after 24 h and at the 3, 7, and 12 days of ripening. In conclusion, these results indicate that Turkish sucuk may pose an important health risk related to possible contamination with S. aureus (SED) during the production processes.Keywords: fermentation; food poisoning; sucuk; Staphylococcus aureus; staphylococal enterotoxin El objetivo de este studio fue determinar la capacidad de producir toxinas de Staphylococcus aureus en "sucuk" fermentados. Para ello, se investigó la capacidad de cuatro cepas de referencia de S. aureus (es decir, SEA 10652 FDA 196E, SEB 10654 FDA 243, SEC 10655 137, y SED 10656 494) para producir toxinas de tipo A, B, C y D respectivamente, mediante inoculación de cada una de ellas en la masa a niveles de 10 5 ufc/g y durante el periodo de fermentación de este producto. No se detectaron toxinas A, B y C de las cepas productoras SEA, SEB y SEC durante el proceso de fermentación, pero sí se detectó la toxina D de la cepa productora SED tras 24 horas y en el 3, 7 y 12 día de maduración. En conclusión, estos resultados indican que este producto turco fermentado podría llegar a plantear un riesgo de salud importante en relación a su posible contaminación con S. aureus (procedente de SED) durante el proceso de elaboración.

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“…The spectrum of S. aureus infections includes food poisoning, meningitis (Betley et al, 1992;Ish-Horowicz, 1992;Collee et al, 2006), toxic shock syndrome (Betley et al, 1992;Collee et al, 2006), as well as dermatological disorders ranging from minor infections and eczema to blisters and scalded skin syndrome (Winn et al, 2006). Infections caused by S. aureus used to respond to β-lactam and related group of antibiotics.…”

Section: Introductionmentioning

confidence: 99%

The role of non-β-lactam antimicrobials and screening for vancomycin resistance in methicillin resistant Staphylococcus aureus

Khan¹,

Shukla²,

Rivzi³

2011

MJM

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The study was carried out to determine the prevalence of MRSA, VRSA and their current antimicrobial susceptibility pattern to various non-β-lactam antimicrobial agents to record the current status of MRSA response to commonly used antistaphylococcal antibiotics in Aligarh, India for a period of two years. A total of 430 Staphylococcus aureus strains were isolated from various clinical samples. Two hundred ninety (67.44%) of S. aureus were isolated from pus and most of these were from orthopaedics 124 (28.85%) and surgery wards 99 (23.02%). One hundred thirty eight (32.09%) strains were confirmed to be methicillin resistant by both phenotypic and genotypic methods. More than 80% of MRSA strains were multidrug resistant. However, all were uniformly sensitive to vancomycin and linezolid. Levofloxacin was the drug found to be resistant in just 16.47% MRSA strains. Vancomycin is the drug of choice for MRSA treatment. However, regular screening should be done for vancomycin intermediate and vancomycin resistant strains of Staphylococcus aureus .We suggest the use of levofloxacin for MRSA treatment since overuse of vancomycin can lead to the development of vancomycin resistance and more importantly it is beyond the scope of poor patients in developing countries like India.

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Staphylococcal Enterotoxins, Toxic Shock Syndrome Toxin and Streptococcal Pyrogenic Exotoxins: A Comparative Study of Their Molecular Biology

Cited by 81 publications

References 0 publications

Phenogenotyping of Closely Related Methicillin Resistant Staphylococcus aureus Isolated from Milk and Meat Products

Phenogenotyping of Closely Related Methicillin Resistant Staphylococcus aureus Isolated from Milk and Meat Products

Enterotoxin production byStaphylococcus aureus(A, B, C, D) during the ripening of sucuk (Turkish dry-fermented sausage)

The role of non-β-lactam antimicrobials and screening for vancomycin resistance in methicillin resistant Staphylococcus aureus

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