Staphylococcus Aureus and Staphylococcal Food Intoxications. A Review

Minor, T. E.; Marth, Elmer H.

doi:10.4315/0022-2747-35.1.21

Cited by 30 publications

(20 citation statements)

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“…alimentaires, bien que relativement rares d'un point de vue épidémiologique, ont été associées à la consommation de fromages fabriqués avec du lait cru ou pasteurisé (MARTH, 1969 ;MINOR et MARTH, 1972 ;MARIER et al, 1973;FONTAINE et al, 1980;RICCI et al, 1984;RATNAM et MARCH, 1986).…”

Section: Des Toxiinfectionsunclassified

Qualité hygiénique du fromage de "fosse" de Sogliano al Rubicone (Italie)

Massa

Turtura

Trovatelli

1988

Lait

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Des analyses microbiologiques ont été réalisées sur 30 échantillons de fromage de « fosse », produit typique de la région de Sogliano al Rubicone (Italie), afin d'en évaluer la qualité hygiénique. Aucun échantillon ne contenait de coliformes ou de salmonelles. La flore totale et les entérocoques oscillaient respectivement d'un minimum de 6,5'10 4 et 9,5'10 3 à un maximum de 2,2'10 6 et 8,1'10 4 à g. Bacillus cereus et Clostridium perfringens furent trouvés en nombre très réduit uniquement dans quelques échantillons, tandis que dans 10 % de ceux-ci Staphylococcus aureus variait de 7.10 2 à 4.10 3 par g. Parmi les entérocoques les espèces les plus fréquentes furent Streptococcus faecium (40 %), Str. faecalis var. liquefaciens (35 %), Str. faecalis var. faecalis (22 %) et Str. durans (3 %).

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Section: Des Toxiinfectionsunclassified

Qualité hygiénique du fromage de "fosse" de Sogliano al Rubicone (Italie)

Massa

Turtura

Trovatelli

1988

Lait

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“…The growth, survival, and toxigenesis of Staphylococcus aureus in foods and laboratory media have been extensively studied (3,4,10,11,12,13). Some aspects of the nutritional requirements and mechanism of enterotoxin formation by Staphylococcus aureus in laboratory media have also been reported (9,14,15).…”

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Amino Acid Requirements for the Production of Enterotoxin B by Staphylococcus aureus S-6 in a Chemically Defined Medium

Miller¹,

Fung²

1973

Applied Microbiology

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A minimal chemically defined medium has been developed for growth (approximately 25 Klett units) and production of detectable enterotoxin B (approximately 5-6 ug/ml) by Staphylococcus aureus S-6. This medium contains monosodium glutamate as a source of carbon, nitrogen, and energy, three additional amino acids (arginine, cystine, and phenylalanine), six inorganic salts, and four vitamins. Increasing the concentrations of several amino acids in a series of defined media gave no increase in enterotoxin production. Apparently the limiting factor for growth and enterotoxin production in these media is the biosynthesis of one or more missing amino acids, rather than the concentration of the amino acids present in the media. An additional requirement for proline and valine was observed when glucose was added as the primary source of energy. When compared to complex media, our results indicated that the inhibitory effect of glucose on enterotoxin synthesis in defined media was less evident or totally absent.

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“…However, whereas legal culpability may rest upon confirmation of enterotoxin, the assessment of a foodstuff as hazardous is not logically dependent upon such a confirmation in the light of current knowledge of the widespread ability among strains of S. aureus to produce enterotoxin. The majority of S. aureus strains tested produce one or more of the five established enterotoxins (10), which was not known to be the situation at the time the policy described in the previous paragraph was fonnulated some two decades ago.…”

Section: Discussionmentioning

confidence: 99%

Heterogeneity of Staphylococcus aureus enterotoxin B as a function of growth stage: implications for surveillance of foods

Chesbro¹,

Carpenter²,

Silverman³

1976

Appl Environ Microbiol

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Staphylococcus aureus was grown in a fermentor under controlled conditions of pH, oxygenation, and temperature, while the higher-molecular-weight products of its growth were continuously removed across ultrafiltration membranes. These products were examined by single and double gel diffusion and immunoelectrophoresis against a variety of available anti-enterotoxin B antisera. All antisera examined were polyvalent for S. aureus antigens. However, two electrophoretically distinct proteins were the major reactants with the antisera. One of these was present in earlyto mid-log-phase cultures. After mid-log growth was achieved, both were present but in continuously changing proportions. This observation was repeated with a variety of growth conditions and media. A significant part of the physicochemical heterogeneity of enterotoxin B observed over the past 20 years is thus correlated with the growth phase of the organism. Taken together, these facts are used to argue for a two-step rationale for the detection of food-borne staphylococcal disease: (i) screening for a presumptive hazard by analysis for any antigen, toxin, or enzyme of S. aureus in a foodstuff and (ii) confirmation of the hazard by identifying the presence of an enterotoxin using a combination of physicochemical and serological techniques.

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Staphylococcus Aureus and Staphylococcal Food Intoxications. A Review

Cited by 30 publications

References 0 publications

Qualité hygiénique du fromage de "fosse" de Sogliano al Rubicone (Italie)

Qualité hygiénique du fromage de "fosse" de Sogliano al Rubicone (Italie)

Amino Acid Requirements for the Production of Enterotoxin B by Staphylococcus aureus S-6 in a Chemically Defined Medium

Heterogeneity of Staphylococcus aureus enterotoxin B as a function of growth stage: implications for surveillance of foods

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