Toxigenicity and genetic diversity of Staphylococcus aureus isolated from Vietnamese ready-to-eat foods

Hương, Bùi Thị; Mahmud, Zahid Hayat; Neogi, Sucharit Basu; Kassu, Afework; Nhien, Nguyen Van; Mohammad, Ali; Yamato, Masayuki; Ota, Fusao; Lâm, Nguyễn Thị; Dao, Ha Thi Anh; Khan, Nguyen Cong

doi:10.1016/j.foodcont.2009.05.001

Cited by 53 publications

(29 citation statements)

References 39 publications

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“…-Characteristics of S. aureus S. aureus is a non-motile, cluster forming spherical Gram-positive bacterium (Huong et al 2010). It is a facultative anaerobic bacterium and can grow at a temperature range of 7-48.5°C, and optimum 30-37°C JOURNAL OF THE HELLENIC VETERINARY MEDICAL SOCIETY 2010,61(4) ΠΕΡΙΟΔΙΚΟ ΤΗΣ ΕΛΛΗΝΙΚΗΣ ΚΤΗΝΙΑΤΡΙΚΗΣ ΕΤΑΙΡΕΙΑΣ 2010,61(4) (Schmitt et al 1990), a pH range of 4.2-9.3, and optimum 7-7.5 (Bergdoll 1989), or up to 15% NaCl.…”

Section: Staphylococcus Aureusmentioning

confidence: 99%

Staphylococcus aureus and Staphylococcal enterotoxins in foodborne diseases

Pexara

Bourriel

Govaris

2018

J Hellenic Vet Med Soc

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ABSTRACT. Staphylococcal food poisoning (SFP) is one of the most significant foodborne diseases. It is a mild intoxication, which is caused by the ingestion of food containing one or more preformed staphylococcal enterotoxins (SEs). The toxic dose of SEs in human is usually ranged from 20 ng to 1 μg. SEs are proteins produced by Staphylococcus spp in various parts of the environment, including foods. Although several staphylococci can produce SEs, the majority of SFP cases is attributed to S. aureus. Traditionally, five antigenic SE types have been recognized: SEA, SEB, SEC, SED and SEE. During the 1990's, new SEs (SEG, SEH, SEI and SEJ) were reported and their genes were described. Several studies revealed that SEH, SEG and SEI were, also, involved in the gastroenteric syndrome. More recent data have indicated the presence of "new" SE genes and new SEs, designated as "staphylococcal enterotoxin-like" (SEI). The role of SEI in food poisoning has not yet been clarified. In contrast to S. aureus, SEs are remarkably heat resistant (D-values of 3-8 min at 121 ° C). They may be present in foods even when viable cells of S. aureus are absent. The enterotoxins are, also, resistant to proteolytic enzymes. It is generally accepted that toxic levels of SEs are produced in foods when S. aureus concentration exceeds 10 5 cfu/ml. S. aureus can grow at a temperature range of 7-48.5°C, with optimum 30-37°C, a pH range of 4.2-9.3, with optimum 7-7.5, minimum a w of 0.86, and up to 15% NaCl. SEs can be produced at a temperature range of 10-46 ° C, with optimum 40-45 ° C, a pH range of 4.8-9.0, with optimum 5.3-7.0, and a w range of 0.86-0.99, with optimum 0.90. Among the foods implicated in SFP are usually milk, dairy products and meat. SEA and SED are usually identified in foodborne outbreaks, while SEC is an important cause of SFP associated with the consumption of dairy products. The European regulation has set criteria for presence of SEs in cheeses, milk powder and whey powder (Regulation EC, 2073. If population of coagulase-positive staphylococci in samples exceeds 10 5 cfu/g, these samples should be further tested for the presence of SEs. In this case, SEs must not be detected in 25 g of the products. ΠΕΡΙΛΗΨΗ. Η σταφυλοκοκκική τοξινωση (ΣΤ) είναι ένα από τα πιο συχνά αίτια τροφιμογενοΰς νόσου. Είναι μιατοξίνωση που προκαλείται από την πρόσληψη με τα τρόφιμα μίας ή περισσοτέρων προσχηματισμένων σταφυλοκοκκικών εντεροτοξινών (ΣΕ). Οι τοξικές δόσεις των ΣΕ για τον άνθρωπο κυμαίνονται από 20 ng έως 1 μg. Οι ΣΕ είναι πρωτεΐνες που παράγονται από ορισμένα είδη σταφυλόκοκκων τόσο στο περιβάλλον όσο και στα τρόφιμα. Παρόλο που διάφορα είδη σταφυλόκοκκου μπορούν να προκαλέσουν τροφιμογενείς λοιμώξεις, σχεδόν όλα τα περιστατικά ΣΤ αποδίδονται στο S. aureus. Παραδοσιακά έχουν αναγνωριστεί οι κλασικοί τύποι σταφυλοκοκκικών εντεροτοξινών SEA, SEB, SEC, SED και SEE. Στη δεκαετία του 1990 ανι χνεύτηκαν νέες τοξίνες (SEG, SEH, SEI, SEJ) και προσδιορίστηκαν τα γονίδια που ελέγχουν την παραγωγή τους. Πιο πρόσφατα στοιχεία οδήγησαν στον πρ...

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Section: Staphylococcus Aureusmentioning

confidence: 99%

Staphylococcus aureus and Staphylococcal enterotoxins in foodborne diseases

Pexara

Bourriel

Govaris

2018

J Hellenic Vet Med Soc

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“…S. aureus is considered a pathogen with high potential to cause multiple infections in humans and animals; it was discovered by Dr. Alexander Ogston in 1880 [3]. Being the most common pathogen causing nosocomial infections [4,5], as well as cases of food poisoning [6], it is considered the most virulent bacteria, responsible for a broad spectrum of diseases, ranging from skin and soft tissue infections to serious diseases that threaten life. S. aureus belongs to the normal human lora, and 25-50% of the healthy population is colonized with this bacterium, constituting a risk of dissemination, as it can be acquired through contact with other people or through environmental exposure [3].…”

Section: Taxonomymentioning

confidence: 99%

“…Infections by Staphylococcal enterotoxins have constituted the leading cause of foodborne disease in the United States, and these enterotoxins are the leading cause of outbreaks caused by contaminated food in the European Union. In June 2000, Japan reported a mass intoxication of more than 10,000 cases caused by this organism present in milk [6,17]. The Center for Disease Control and Prevention (US-CDC) reports that consumption of contaminated food with S. aureus causes 185,060 cases of infection, 1753 hospitalizations, and two deaths annually just in this country [13].…”

Section: Staphylococcal Intoxicationmentioning

confidence: 99%

PCR Assay for Detection of Staphylococcus aureus in Fresh Lettuce (Lactuca sativa)

Chávez‐Almanza¹,

López‐Cervantes²,

Cantú-Soto³

et al. 2017

Frontiers in Staphylococcus Aureus

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The growth in food demand and production growth of vegetables have led to the development of intensive production systems with the aim of having regular access to enough high-quality food. The aim is to determine the incidence of Staphylococcus aureus in fresh letuce by PCR in order to enhance the eiciency for detection and identiication process. The Baird-Parker method was used for isolating pathogens from 54 letuce samples. Genomic DNA extraction was performed according the Mericon DNA Bacteria Plus Kit. The detection by PCR was performed using the pair of primers: coa gene (5′-ATAGAGCTGATGGTACAGG-3′ and 5′-GCTTCCGATTGTTCGATGC-3′). The phylogenetic tree was constructed by comparing conserved sequences from the adjacent 16S gene, using the F2C 5′-AGAGTTTGATCATGGCTC-3′ and C 5′-ACGGGCGGTGTGTAC-3′ primers. To test the antimicrobial efect, we used the disk difusion method (Kirby-Bauer) using Mueller-Hinton agar and ive antibiotics with diferent concentrations. The incidence of S. aureus was 1.7%. All the isolates were situated in the ATCC 11632 clade in accordance with other reported sequences belonging to this pathogen in the NCBI database. All the isolates seemed to be resistant to penicillin (10U). The molecular techniques used in this study are suitable for the identiication of S. aureus isolated from letuce, increasing our capability of detecting this pathogen by improving the process and increasing the eiciency contributing to the safety of this vegetable.

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“…In addition, in Turkey, the most widely consumed cheese type is Turkish white cheese with an approximate production rate of 67% (Temelli et al, 2006). There have been several reports of S. aureus contamination in cheeses and other foods (Hein et al, 2005;Peles et al, 2007;Huong et al, 2010;Ertas et al, 2010;Alaboudi et al, 2012;Hummerjohann et al, 2014).…”

Section: Introductionmentioning

confidence: 99%