Vaginal
            <i>Staphylococcus aureus</i>
            Superantigen Profile Shift from 1980 and 1981 to 2003, 2004, and 2005

Schlievert, Patrick M.; Case, Laura C.; Strandberg, Kristi L.; Tripp, Timothy J.; Lin, Ying; Peterson, Marnie L.

doi:10.1128/jcm.02295-06

Cited by 36 publications

(37 citation statements)

References 41 publications

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“…aureus secrets several types of enterotoxins (SEs) [17]. In the present investigation, only SEA, SEB, SEC, SED and SEE were screened.…”

Section: Discussionmentioning

confidence: 99%

“…Different SE serological types have been recognized and designated as SEA, SEB, SEC, SED, SEE, SEG, SHE, SEI and SEJ [1], [6], [7], [10]- [12], [15]. The toxins are superantigens which have the ability to induce diarrhea when ingested [16], [17]. In the present investigation, only SEA, SEB, SEC, SED and SEE were screened.…”

Section: Discussionmentioning

confidence: 99%

“…Most of staphylococcal virulence factors are exoproteins which include several types of superantigens and cytolysins as well as antibiotic resistant factors such as β-lactamases [15]. More than twenty staphylococcal exotoxins are classified as superantigens which cause a variety of human diseases including food poisoning SEs and enterotoxin-like proteins [16], [17]. The superantigens activate several immune cells including dendritic cells, T lymphocytes, antigen-presenting cells, and macrophages [16].…”

Section: Introductionmentioning

confidence: 99%

“…Improper handling may inflict serious health problems. 1980and 1981to 2003," Journal of Clinical Microbiology, vol. 45, pp.…”

mentioning

confidence: 99%

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Staphylococcus aureus Contamination during Food Preparation, Processing and Handling

Al-Bahry¹,

Mahmoud²,

Al-Musharafi³

et al. 2014

IJCEA

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Abstract-Throughout the world, food processing and handling is a major problem leading to food poisoning and infection. A total of 480 samples was analyzed for Staphylococcus aureus contamination which resulted from food processing. Most of the isolates were taken from food-handlers using nasal swabs. The most contaminated food was chicken pastries, followed by egg sandwiches and spring rolls. Isolates from all samples produced virulence factors hemolysin, coagulase, DNase and enterotoxins. Five different enterotoxins (SEs) were isolated and identified from different samples. The detected SEs are SEA to SEE. Most the isolates secreted SEA followed by SEB. The strains were multiple-resistant to several antibiotics. Ampicillin and penicillin were the most resisted antibiotics. The value of this investigation is to generate awareness about the dangers of food processing and handling leading to infections by foodborne microbes which constitute a potential health risk for the consumers.Index Terms-Staphylococcus aureus, contamination, food products, food handlers. I. INTRODUCTIONFood processing is an important industry worldwide. One of the major problems threatening food industry is the contamination with foodborne microbes of human origin resulting from improper handling and processing. Microbial contamination reduces shelf life and food quality leading to food infection and poisoning outbreaks, some of which are life threatening. Continuous monitoring of food processing is essential to avoid potential health problems.Staphylococcus aureus is one of the major foodborne pathogens, frequently causing diseases globally as a result of food ingestion contaminated with staphylococcal toxin [1].S. aureus is characterized by its ability to produce enterotoxins [2], which are considered to be the main causative agents of staphylococcal food poisoning [1]. S. aureus are commonly found on the skin of mammals, birds and fomites [2]. Humans are considered to be the major source of staphylococcal food poisoning [3]. S. aureus is found in nasal passages, throat, hair and skin of carriers [2]. Food is usually contaminated from nasal secretions, sneezing, coughing and direct hand contact of infected carriers [4], [5].Three categories of S. aureus carriers have been Manuscript received November 9, 2013; revised February 21, 2014 recognized: persistent, intermittent (occasional) and never-carriers. Persistent carriers are infected with the same staphylococcal strain for months or even years. It was reported that 20% -35% are persistent carriers. In addition, intermittent carriers represent 40% -70%, while never-carriers are uninfected representing 10% -40% of the population [6], [7].S. aureus secretes several virulence factors and extracellular toxins of protein origin which contributes to the pathogenicity. It is the only species that produces beta hemolysin which lyse red blood cells at cold temperature [6].Unlike other foodborne illnesses, staphylococcal food poisoning occurs shortly after, 30 min to 8 hrs, food ingestion contamin...

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“…aureus secrets several types of enterotoxins (SEs) [17]. In the present investigation, only SEA, SEB, SEC, SED and SEE were screened.…”

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Improper handling may inflict serious health problems. 1980and 1981to 2003," Journal of Clinical Microbiology, vol. 45, pp.…”

mentioning

confidence: 99%

See 2 more Smart Citations

Staphylococcus aureus Contamination during Food Preparation, Processing and Handling

Al-Bahry¹,

Mahmoud²,

Al-Musharafi³

et al. 2014

IJCEA

View full text Add to dashboard Cite

show abstract

“…Although tampons are not a source for toxigenic S.aureus and do not appear to increase the S. aureus cell density vaginally, studies have shown that tampons used during menstruation often colonized with this pathogen 123,124 . Vaginal conditions during menses and tampon use, contribute to the proliferation of toxin-producing S.aureus.…”

Section: Toxic Shock Syndromementioning

confidence: 99%