The staphylococcal enterotoxins

Bergdoll, Merlin S.

doi:10.1016/0041-0101(96)80884-1

Cited by 21 publications

(23 citation statements)

References 22 publications

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“…This account for their ability to tolerate the heat treatment given to beans pudding before consumption following storage. Enzymes produced by S. aureus that showed association with enterotoxigenecity are β-heamolysis, lecithinase and Dnase: The association of coagulase with enterotoxin production as found in this study, agreed with the observations of Bergdoll (1983).…”

Section: Discussionsupporting

confidence: 81%

Enterotoxicity of <i>Staphylococcus aureus</i> isolated from beans pudding

Sule¹,

Lawal²,

Damisa³

2010

Science World Journal

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Section: Discussionsupporting

confidence: 81%

Enterotoxicity of <i>Staphylococcus aureus</i> isolated from beans pudding

Sule¹,

Lawal²,

Damisa³

2010

Science World Journal

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“…Furthermore, coagulasenegative staphylococci are thought to be an important reservoir of virulence-associated genes that significantly contribute to the evolution of S. aureus in both community and hospital settings [60]. Although they are proteins, staphylococcal enterotoxins are resistant to heat and most proteolytic enzymes [61]. Staphylococcal enterotoxins are also superantigens which are encoded by accessory genetic elements and can be transferred horizontaly not only among staphylococcal strains but also between bacterial species [62].…”

Section: Discussionmentioning

confidence: 99%

Virulence factors and antimicrobial resistance of coagulase-negative staphylococci isolated from drinking water

et al. 2015

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Little has been published about the occurrence, speciesidentification, andpathogenicpotentialofcoagulasenegative staphylococci (CoNS) present in drinking water. In this study, ten species were identified among 57 isolates of staphylococci from 756 samples of chlorinated drinking water taken from public distribution networks in the Slovak Republic. S. warneri (37%), S. haemolyticus (23%), and S. saprophyticus ssp. saprophyticus (14%) were identified most frequently. Isolates did not produce coagulase, DNase, or hyaluronidase; production of gelatinase and lecithinase was observed in 28 and 22 isolates, respectively. Genetically encoded ability for production of enterotoxin SED was revealed in two isolates. Among ten antibiotics tested, resistance to ampicillin (66.7%), penicillin (64.9%), and erythromycin (57.9%) were observed most frequently. Resistance to gentamicin, vancomycin, or clindamycin was not confirmed. Production of β-lactamase was observed in 64.9% of isolates. Fourty-two isolates were resistant to two or more antibiotics tested, and eight isolates showed multiresistance. The presence of mecA gene was confirmed in 8 isolates, while PBP2a was revealed in 7. Two isolates of S. epidermidis were identified as methicillin-resistant (MRSE). The results demonstrate that CoNS in chlorinated drinking water may possess virulence factors and show resistance to various antibiotics. Therefore, their pathogenic potential should not be ignored.

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“…Cecha ta znacznie utrudnia analizę białek i kwasów nukleinowych gronkowców rozwijających się w mleku (7,34). Wykazano także, iż termostabilność niektórych enterotoksyn jest wyższa w żywności niż w pożywkach mikrobiologicznych (5).…”

Section: Wytwarzanie Enterotoksyn Gronkowcowychunclassified

Production of staphylococcal enterotoxins in food

Schubert¹,

Krakowiak²,

Bania³

2018

Medycyna Weterynaryjna

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Gronkowcowe zatrucia pokarmowe Jednym z wielu zagrożeń bezpieczeństwa żywności są gronkowcowe zatrucia pokarmowe. Są one wywoływane przez spożycie produktów zawierających enterotoksyny wytwarzane przez niektóre szczepy gronkowca złocistego (Staphylococcus aureus). Typowe symptomy takich zatruć występują zazwyczaj po 0,5-8 godzinach od spożycia i obejmują wymioty, któ-rym może towarzyszyć biegunka oraz bolesne skurcze mięśni gładkich przewodu pokarmowego. Początek występowania objawów i ich charakter zależą od ilości spożytej toksyny i indywidualnej wrażliwości osoby. Ze względu na szybki okres rekonwalescencji i niezgłaszanie przypadków gronkowcowych zatruć pokarmowych dane dotyczące liczby przypadków tych zatruć mogą być zaniżone (21). Europejski Urząd ds. Bezpieczeństwa Żywności (EFSA) corocznie publikuje raporty dotyczące m.in. przypadków zatruć pokarmowych odnotowanych w 32 państwach Europy. W 2015 r. S. aureus był odpowiedzialny za 434 (10,1%) spośród 4362 zewidencjonowanych przypadków zatruć pokarmowych, z czego zdecydowana większość miała miejsce we Francji (91,7%). Fakt ten może wiązać się z wysokim poziomem spożycia serów przez mieszkań-ców tego kraju. Zaobserwowano niewielką tendencję wzrostową w porównaniu z rokiem poprzednim, gdzie liczba zgłoszonych przypadków w Europie wynosiła 393 (http://www.efsa.europa.eu/en/publications). Schubert J., Krakowiak S., Bania J. Production of staphylococcal enterotoxins in foodSummary Staphylococcal food poisoning results from ingestion of food contaminated with toxins produced by enterotoxigenic Staphylococcus aureus strains. Common symptoms of this intoxication include vomiting, diarrhea, and abdominal cramps. Staphylococcal enterotoxins are resistant to heat and a number of environmental factors. Certain cheeses, milk powder, and whey powder are the only foodstuffs that are being routinely examined for the presence of staphylococcal enterotoxins SEA-SEE. The newly identified enterotoxins are not included in the current examination scheme. Enterotoxin-producing staphylococci were already isolated from meat, meat products, milk, dairy products, fermented food products, vegetables, pastries and fish products. It has been demonstrated that many environmental factors associated with food processing and storage can significantly influence the level of secreted enterotoxins by S. aureus strains. Nevertheless, only a few studies on the production of staphylococcal enterotoxins were conducted in foodstuffs. Most data on their expression is based on experiments performed with a low number of S. aureus strains, and usually only SEA-SEE enterotoxins are investigated. These results inclined many authors to the conclusion that milk and dairy products are unfavorable environments for expression of staphylococcal enterotoxins. However, recent research has indicated a significant heterogeneity in the ability of enterotoxin production in milk among S. aureus strains derived from diverse sources. S. aureus strains able to secrete high levels of enterotoxins in milk and meat juice w...

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The staphylococcal enterotoxins

Cited by 21 publications

References 22 publications

Enterotoxicity of <i>Staphylococcus aureus</i> isolated from beans pudding

Enterotoxicity of <i>Staphylococcus aureus</i> isolated from beans pudding

Virulence factors and antimicrobial resistance of coagulase-negative staphylococci isolated from drinking water

Production of staphylococcal enterotoxins in food

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