High production of egc2-related staphylococcal enterotoxins caused a food poisoning outbreak

2021 ◽  
Vol 357 ◽  
pp. 109366
Author(s):  
Kaoru Umeda ◽  
Hisaya K. Ono ◽  
Takayuki Wada ◽  
Daisuke Motooka ◽  
Shota Nakamura ◽  
...  
Keyword(s):  
Food Poisoning ◽  
Staphylococcal Enterotoxins ◽  
High Production

scholarly journals Mass Outbreak of Food Poisoning Disease Caused by Small Amounts of Staphylococcal Enterotoxins A and H

2005 ◽  
Vol 71 (5) ◽  
pp. 2793-2795 ◽  
Author(s):  
Tetsuya Ikeda ◽  
Naoto Tamate ◽  
Keiji Yamaguchi ◽  
Sou-ichi Makino
Keyword(s):  
Food Poisoning ◽  
Staphylococcal Enterotoxin ◽  
Raw Material ◽  
Staphylococcal Enterotoxin A ◽  
Staphylococcal Enterotoxins ◽  
Reconstituted Milk

ABSTRACT It was believed that food poisoning in Osaka in 2000 was due to small amounts of staphylococcal enterotoxin A (SEA) in reconstituted milk. Results of this study clearly indicate that SEH was also present in the raw material of reconstituted milk, indicating that the food poisoning was caused by multiple staphylococcal enterotoxins.

scholarly journals Identification and Characterization of Two Novel Staphylococcal Enterotoxins, Types S and T

2008 ◽  
Vol 76 (11) ◽  
pp. 4999-5005 ◽  
Author(s):  
Hisaya K. Ono ◽  
Katsuhiko Omoe ◽  
Ken'ichi Imanishi ◽  
Yoshihiro Iwakabe ◽  
Dong-Liang Hu ◽  
...  
Keyword(s):  
T Cells ◽  
Mhc Class Ii ◽  
Food Poisoning ◽  
Cell Receptor ◽  
Class Ii ◽  
Intragastric Administration ◽  
Delayed Reaction ◽  
Staphylococcal Enterotoxins ◽  
Human T Cells ◽  
Antigen Presenting

ABSTRACT In addition to two known staphylococcal enterotoxin-like genes (selj and selr), two novel genes coding for two superantigens, staphylococcal enterotoxins S and T (SES and SET), were identified in plasmid pF5, which is harbored by food poisoning-related Staphylococcus aureus strain Fukuoka 5. This strain was implicated in a food poisoning incident in Fukuoka City, Japan, in 1997. Recombinant SES (rSES) specifically stimulated human T cells in a T-cell receptor Vβ9- and Vβ16-specific manner in the presence of major histocompatibility complex (MHC) class II+ antigen-presenting cells (APC). rSET also stimulated T cells in the presence of MHC class II+ APC, although its Vβ skewing was not found in reactive T cells. Subsequently, we examined the emetic activity of SES and SET. We also studied SElR to determine emetic activity in primates. This toxin was identified in previous studies but was not examined in terms of possession of emetic activity for primates. rSES induced emetic reactions in two of four monkeys at a dose of 100 μg/kg within 5 h of intragastric administration. In one monkey, rSET induced a delayed reaction (24 h postadministration) at a dose of 100 μg/kg, and in the other one, the reaction occurred 5 days postadministration. rSElR induced a reaction in two of six animals within 5 h at 100 μg/kg. On this basis, we speculate that the causative toxins of vomiting in the Fukuoka case are SES and SER. Additionally, SES, SER, and SET also induced emesis in house musk shrews as in the monkeys.

scholarly journals Staphylococcus aureus and Staphylococcal enterotoxins in foodborne diseases

2018 ◽  
Vol 61 (4) ◽  
pp. 316 ◽  
Author(s):  
A PEXARA ◽  
A BOURRIEL ◽  
A GOVARIS
Keyword(s):  
Proteolytic Enzymes ◽  
Milk Powder ◽  
Food Poisoning ◽  
Foodborne Diseases ◽  
Toxic Dose ◽  
Temperature Range ◽  
Staphylococcal Enterotoxins ◽  
Ph Range ◽  
D Values ◽  
Staphylococcus Spp

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, designatedas "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 105 cfu/ml. S. aureus can grow at a temperature range of 7-48.5°C, with optimum30-37°C, a pH range of 4.2-9.3, with optimum 7-7.5, minimum aw 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 aw 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 usuallyidentified 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, 2073/2005).If population of coagulase-positive staphylococci in samples exceeds 105 cfu/g, these samples should be further tested for thepresence of SEs. In this case, SEs must not be detected in 25 g of the products.

scholarly journals Enterotoxigenic Potential of Coagulase-Negative Staphylococci from Ready-to-Eat Food

Pathogens ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 734
Author(s):  
Wioleta Chajęcka-Wierzchowska ◽  
Joanna Gajewska ◽  
Patryk Wiśniewski ◽  
Anna Zadernowska
Keyword(s):  
Toxic Shock Syndrome ◽  
Food Poisoning ◽  
No Production ◽  
Toxic Shock ◽  
Coagulase Negative Staphylococci ◽  
Staphylococcal Enterotoxins ◽  
Food Borne ◽  
Enterotoxin Genes ◽  
Toxic Shock Syndrome Toxin ◽  
Coagulase Positive Staphylococci

Although coagulase-positive staphylococci are considered to be the main factor responsible for food poisoning, an increasing role for the coagulase-negative staphylococci in the production of enterotoxins has been observed in recent years. This study was conducted to assess the occurrence of genes responsible for the production of staphylococcal enterotoxins (SE), enterotoxin-like toxins (SEI) and toxic shock syndrome toxin-1 (TSST-1) in coagulase-negative staphylococci (CoNS) isolated from ready-to-eat food from bars and restaurants. One hundred and eighteen CoNS strains were tested using polymerase chain reaction (PCR) to five superantigenic toxin genes, including five different types of classical enterotoxins (sea, seb, sec, sed and see) and the toxic shock syndrome toxin-1 (tsst-1) as well as to supertoxin-like genes. PCR-positive isolates were then tested using immunoenzymatic methods (SET-RPLA, Vidas SET 2) for toxin expression. Out of 118 CoNS strains, the presence of staphylococcal enterotoxins was confirmed in 72% of them. The most frequently found enterotoxin-like genotype was ser, selu. Two of the tested strains had up to ten different enterotoxin genes in the genome at the same time. Although no production of enterotoxins was detected in the CoNS, which means that their possible role in the epidemiology of food-borne diseases is minimal, the data demonstrated that the toxigenic capacity of the CoNS should not be ignored, and that this group of microorganisms should be continuously monitored in food.

scholarly journals Prevalence and Molecular Characterization of Enterotoxin-Producing Strains of Staphylococcus Aureus Isolated from Serbian Dairy Cows

2016 ◽  
Vol 66 (4) ◽  
pp. 466-477 ◽  
Author(s):  
Marija Pajić ◽  
Stanko Boboš ◽  
Branko Velebit ◽  
Zoran Rašić ◽  
Vera Katić ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Protein A ◽  
Food Poisoning ◽  
Clinical Mastitis ◽  
Staphylococcal Protein A ◽  
Phylogenetic Groups ◽  
Gene Encoding ◽  
Staphylococcal Enterotoxins ◽  
Genes Encoding ◽  
The Republic

AbstractStaphylococcus aureus is known worldwide as a frequent cause of mastitis in dairy cattle. Due to the production of heath resistant enterotoxins, this pathogen is also a major cause of food poisoning among humans, with symptoms of often severe vomiting and diarrhea. The aim of our study was to determine the prevalence of enterotoxinproducing strains of S. aureus originating from samples of cows with subclinical and clinical mastitis in the Republic of Serbia. Furthermore, we analyzed the type of staphylococcal enterotoxin they produce and phylogenetic relatedness among the S. aureus isolates recovered from milk in this study. Production of staphylococcal enterotoxins A, B, C, D and E was determined by commercial immunoenzyme assay VIDAS® SET2, and presence of corresponding genes encoding enterotoxin synthesis in positive isolates confi rmed by Polymerase Chain Reaction. Enterotoxin production was determined in 5 out of 75 (6.67%) isolates of S. aureus and all of them produced staphylococcal enterotoxins C. After analyzing the nucleotide sequence of the gene encoding the synthesis of staphylococcal protein A, S. aureus isolates were assigned into 2 phylogenetic groups, including 7 clusters. All S. aureus isolates with the presence of sec gene formed one cluster even dough they originated from milk samples from different farms.

Reproducibility Study for the Detection of Staphylococcal Enterotoxins in Dairy Products between Official Italian National Laboratories

2014 ◽  
Vol 77 (6) ◽  
pp. 999-1004 ◽  
Author(s):  
D. M. BIANCHI ◽  
F. INGRAVALLE ◽  
D. ADRIANO ◽  
S. GALLINA ◽  
M. GRAMAGLIA ◽  
...  
Keyword(s):  
Food Poisoning ◽  
Reference Laboratory ◽  
Potential Hazard ◽  
Consumer Health ◽  
National Network ◽  
Staphylococcal Enterotoxins ◽  
Reproducibility Study ◽  
Ring Trial ◽  
Contaminated Food ◽  
European Union Legislation

Staphylococcal food poisoning is a common foodborne disease caused by the ingestion of staphylococcal enterotoxins (SEs) produced mainly by enterotoxigenic strains of Staphylococcus aureus. To date, 21 SEs and/or enterotoxin-like types have been identified, several of which represent a potential hazard for consumers. To protect consumer health and to reduce the amount of SE-contaminated food entering the market, European Union legislation regulating food safety requires testing for SEs. The Italian National Reference Laboratory organized a ring trial to test technical and analytical proficiency in the national network of official food laboratories. Twenty-four laboratories took part, and each received and analyzed 24 blind dairy samples. Reproducibility of the results from the laboratories was assessed by the Cohen κ index, and accuracy (sensitivity and specificity) was evaluated according to the International Organization for Standardization definition (ISO 16140:2003). Trial results revealed partially satisfactory agreement: 254 of 276 possible paired participants (92%) reached a κ value >0.60, which is conventionally recognized as satisfactory. Accuracy was deemed satisfactory; 100% sensitivity and 100% specificity were achieved by 22 and 18 of the 24 laboratories, respectively.

scholarly journals Determination of staphylococcal enterotoxins in cheese by immunoenzyme assays

2012 ◽  
Vol 64 (4) ◽  
pp. 1449-1454 ◽  
Author(s):  
Vesna Jankovic ◽  
Vesna Djordjevic ◽  
Brankica Lakicevic ◽  
Branka Borovic ◽  
B. Velebit ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Food Poisoning ◽  
Raw Milk ◽  
Foodborne Illness ◽  
Staphylococcal Enterotoxins ◽  
Official Gazette ◽  
Microbiological Criteria ◽  
Coagulase Positive Staphylococci

Staphylococcal food poisoning is one of the most common foodborne diseases resulting from the ingestion of staphylococcal enterotoxins (SEs) preformed in foods by enterotoxigenic strains of coagulase-positive staphylococci (CPS), mainly Staphylococcus aureus. The presence of enterotoxigenic strains of coagulase-positive staphylococci in raw milk during the production process leads to the contamination of products and outbreaks of alimentary intoxication. The problem of Staphylococcus aureus in cheese remains significant on a global level. Domestic cheese contaminated with enterotoxigenic staphylococci can result in the formation of enterotoxin, which can produce foodborne illness when the product is ingested. Due to microbiological contamination, microbiological criteria are tools that can be used in assessing the safety and quality of foods. In order to avoid foodborne illness, the Serbian Regulation on General and Special Conditions for Food Hygiene (Official Gazette of RS, No. 72/10) provides microbiological criteria for staphylococcal enterotoxins in dairy products.

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