The Staphylococcal Enterotoxins

Jett, Marti; Iomin, Boris; Das, Rina; Neill, Roger

doi:10.1016/b978-012677530-3/50272-5

Cited by 24 publications

(39 citation statements)

References 241 publications

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“…This result agrees with previous observations that the staphylococcal enterotoxins SEA, SEB, and SEC are the toxins frequently identified in foodborne outbreaks, and that the staphylococcal enterotoxins SED and SEE are less common 11 . The SEA and SEB toxins are known to occupy the same locus on the chromosome, which may explain why these enterotoxins are commonly found together in outbreaks of food poisoning 39 .…”

Section: Antimicrobial Susceptibility Test In Staphylococci Strains Fsupporting

confidence: 83%

“…These strains were sequenced, and the DNA sequence was analyzed against the National Center for Biotechnology Information (NCBI) database for similarity with S. vitulinus, S. cohnii, and S. equorum. Previous studies also observed the presence of the coa gene in CoNS isolated from cheese 11 . Other authors have suggested that the presence of coa gene is not necessarily associated with the phenotypic expression of the enzyme 23 .…”

Section: Isolation and Identification Of Coagulase-negative And Coagumentioning

confidence: 82%

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Prevalence of enterotoxin-encoding genes and antimicrobial resistance in coagulase-negative and coagulase-positive Staphylococcus isolates from black pudding

Moura

Campos

d’Azevedo

et al. 2012

Rev. Soc. Bras. Med. Trop.

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Introduction: Staphylococcal species are pathogens that are responsible for outbreaks of foodborne diseases. The aim of this study was to investigate the prevalence of enterotoxin-genes and the antimicrobial resistance profile in staphylococcus coagulase-negative (CoNS) and coagulasepositive (CoPS) isolates from black pudding in southern Brazil. Methods: Two hundred typical and atypical colonies from Baird-Parker agar were inoculated on mannitol salt agar. Eighty-two mannitol-positive staphylococci were submitted to conventional biochemical tests and antimicrobial susceptibility profiling. The presence of coagulase (coa) and enterotoxin (se) genes was investigated by polymerase chain reaction. Results: The isolates were divided into 2 groups: 75.6% (62/82) were CoNS and 24.4% (20/82) were CoPS. The biochemical tests identified 9 species, of which Staphylococcus saprophyticus (37.8%) and Staphylococcus carnosus (15.9%) were the most prevalent. Antimicrobial susceptibility tests showed resistance phenotypes to antibiotics widely administered in humans, such as gentamicin, tetracycline, chloramphenicol, and erythromycin. The coa gene was detected in 19.5% (16/82) of the strains and 4 polymorphic DNA fragments were observed. Five CoNS isolates carrying the coa gene were submitted for 16S rRNA sequencing and 3 showed similarity with CoNS. Forty strains were positive for at least 1 enterotoxin-encoding gene, the genes most frequently detected were sea (28.6%) and seb (27.5%). Conclusions: The presence of antimicrobial resistant and enterotoxin-encoding genes in staphylococci isolates from black pudding indicated that this fermented food may represent a potential health risk, since staphylococci present in food could cause foodborne diseases or be a possible route for the transfer of antimicrobial resistance to humans.

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Section: Antimicrobial Susceptibility Test In Staphylococci Strains Fsupporting

confidence: 83%

Section: Isolation and Identification Of Coagulase-negative And Coagumentioning

confidence: 82%

Prevalence of enterotoxin-encoding genes and antimicrobial resistance in coagulase-negative and coagulase-positive Staphylococcus isolates from black pudding

Moura

Campos

d’Azevedo

et al. 2012

Rev. Soc. Bras. Med. Trop.

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“…Colossal induction of both cytokines (ILs, TNF-a, IFN-g) and multiple signal kinases (protein kinase, 5-LO and MAPK) are implicated with SEB exposure. 2 The proposed model includes Fas pathway, which has never been directly associated with SEB. It is not surprising to see the activation of FAS-associated components when massive cell proliferation 28 followed by cell apoptosis are two common cellular events linked to SEB induction.…”

Section: Response Of Lymphoid Cells To Seb C Mendis Et Almentioning

confidence: 99%

“…1,2 SEs bind to T-cell receptors and major histocompatibility antigen complexes and induce massive activation of T cells in the host. The preliminary symptoms induced by staphylococcal enterotoxin B (SEB) are transient vomiting/nausea, persistent diarrhea, vertigo and muscle weakness, which can appear within a few hours after exposure to the toxin.…”

Section: Introductionmentioning

confidence: 99%

Transcriptional response signature of human lymphoid cells to staphylococcal enterotoxin B

et al. 2005

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Two shock-inducing toxins that result in similar eventual outcome of disease were studied to determine host gene expression responses, for correlation of both similar and unique gene patterns. We initially used differential display (DD)-PCR and identified 859 cDNA fragments that were differentially expressed after 16 h of in vitro exposure of human peripheral blood mononuclear cells (PBMC) to staphylococcal enterotoxin B (SEB). Upon further examination using custom cDNA microarrays and RT-PCR analysis, we found unique set of genes to each toxin (SEB or lipopolysaccharide (LPS)), especially at early time periods. By 16 h, there was a convergence of some gene expression responses and many of those genes code for proteins such as proteinases, transcription factors, vascular tone regulators, and respiratory distress. In an attempt to replicate the findings in vivo, monkeys were challenged with SEB and the resultant gene expression responses indicated a pattern typical of SEB exposure when compared to LPS, with a similar outcome. We provide evidence that vastly diverse global gene analysis techniques used in unison can not only effectively identify pathogen-specific genomic markers and provide a solid foundation to mechanistic insights but also explain some of the toxin-related symptoms through gene functions. Genes and Immunity (2005) 6, 84-94.

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“…These toxins are heat stable, resistant to gut proteases, and stable over a wide range of pH (pH 4-10) (37). Foods that are frequently associated with staphylococcal food poisoning include meat, salads, cream-filled bakery items, sandwich accoutrements, and dairy products (7,18).…”

Section: Introductionmentioning

confidence: 99%

Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods

Souza¹,

Barros²,

Conceição³

et al. 2009

Braz. J. Microbiol.

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This study evaluated the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and acetic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC) index and kill-time assay in nutrient broth, meat broth and in a food model (meat pieces). Acetic acid showed MIC and MFC of 0.6 and 1.25 µL.mL -1 , respectively. For O. vulgare essential oil MIC and MBC were 1.25 and 2.5 µL.mL -1 , respectively. FIC indexes of the mixture of essential oil and acetic acid at MIC x ½ were ≤ 1.0, showing an additive effect. No synergy was found at kill-time study. Antistaphylococcal effect of the antimicrobials alone or in mixture (MIC x ½) was lower in meat than in nutrient and meat broths. The effective combination of essential oils and organic acids could appear as an attractive alternative for the food industry, as the doses to inhibit the microbial growth in foods can be lowered.

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The Staphylococcal Enterotoxins

Cited by 24 publications

References 241 publications

Prevalence of enterotoxin-encoding genes and antimicrobial resistance in coagulase-negative and coagulase-positive Staphylococcus isolates from black pudding

Prevalence of enterotoxin-encoding genes and antimicrobial resistance in coagulase-negative and coagulase-positive Staphylococcus isolates from black pudding

Transcriptional response signature of human lymphoid cells to staphylococcal enterotoxin B

Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods

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