Methicillin-resistant staphylococci: implications for our food supply?

2012 ◽  
Vol 13 (2) ◽  
pp. 157-180 ◽  
Author(s):  
M. Ellin Doyle ◽  
Faye A. Hartmann ◽  
Amy C. Lee Wong
Keyword(s):  
Methicillin Resistance ◽  
Meat Products ◽  
Raw Milk ◽  
The United States ◽  
Health Care Facilities ◽  
Additional Food ◽  
Methicillin Resistant ◽  
Food Borne ◽  
Increased Risk ◽  
Food Borne Illness

AbstractFood-borne intoxication, caused by heat-stable enterotoxins produced byStaphylococcus aureus, causes over 240,000 cases of food-borne illness in the United States annually. Other staphylococci commonly associated with animals may also produce these enterotoxins. Foods may be contaminated by infected food handlers during slaughter and processing of livestock or by cross-contamination during food preparation.S. aureusalso causes a variety of mild to severe skin and soft tissue infections in humans and other animals. Antibiotic resistance is common in staphylococci. Hospital-associated (HA)S. aureusare resistant to numerous antibiotics, with methicillin-resistantS. aureus(MRSA) presenting significant challenges in health care facilities for over 40 years. During the mid-1990s new human MRSA strains developed outside of hospitals and were termed community-associated (CA). A few years later, MRSA was isolated from horses and methicillin resistance was detected inStaphylococcus intermedius/pseudintermediusfrom dogs and cats. In 2003, a livestock-associated (LA) MRSA strain was first detected in swine. These methicillin-resistant staphylococci pose additional food safety and occupational health concerns. MRSA has been detected in a small percentage of retail meat and raw milk samples indicating a potential risk for food-borne transmission of MRSA. Persons working with animals or handling meat products may be at increased risk for antibiotic-resistant infections. This review discusses the scope of the problem of methicillin-resistant staphylococci and some strategies for control of these bacteria and prevention of illness.

SIGNIFICANCE OF BACTERIAL SPORES IN MILK1,2

1974 ◽  
Vol 37 (2) ◽  
pp. 94-98 ◽  
Author(s):  
James H. Martin
Keyword(s):  
Raw Milk ◽  
The United States ◽  
Bacterial Spores ◽  
Bacillus Species ◽  
Clostridium Species ◽  
Food Borne ◽  
Food Borne Illness ◽  
Sanitary Conditions ◽  
Total Bacteria ◽  
High Range

Sporeforming bacteria are present in practically all raw milk, but usually in small numbers if the milk is produced under modern sanitary conditions. There appears to be no relationship between total bacteria and spore counts, nor between total bacteria and the incidence of any given species of sporeforming organism. Bacillus species account for about 95% of the total sporeforming bacteria in milk, with Clostridium species comprising the remainder. In the United States, approximately 43% of the Bacillus organisms are B. licheniformis and 37% are B. cereus. Reports from some other countries indicate a predominance of B. cereus, or essentially a reversal in the prevalance of these two species. Spores of both these organisms survive low temperature pasteurization, some persisting through even the lower temperatures in the ultra-high range, and recent reports indicate that some sporeformers are psychrotrophic. B. cereus has been implicated in outbreaks of food-borne illness, but this is still controversial. Should B. cereus be proven capable of growing in the psychrotrophic range, and also responsible for food-borne illness, then the significance of spores in milk would take on added importance.

scholarly journals Molecular Detection of Staphylococcal Enterotoxins and mecA Genes Products in Selected Food Samples Collected from Different Areas in Khartoum State

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Mohammed Yahya Ahmed ◽  
Hashim Abdalbagi Ali ◽  
Babbiker Mohammed Taher Gorish ◽  
Sara Omer Ali ◽  
Eman Saif Aldein Abdalrhim ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Meca Gene ◽  
Food Poisoning ◽  
Meat Products ◽  
Low Frequency ◽  
Raw Milk ◽  
Food Samples ◽  
Increased Risk ◽  
Enterotoxin B ◽  
Staphylococcus Aureus Enterotoxins

Staphylococcal food poisoning is an intoxication that results from the consumption of improperly prepared or stored foods containing sufficient amounts of one or more preformed S. aureus enterotoxins. Nowadays, many researchers worldwide noted an emergence of resistant strains such as Staphylococci particularly for the antibiotic methicillin. Therefore, this study was aimed to determine the existence of Staphylococcus aureus and its enterotoxins, mecA genes, in selected food samples. A total of 400 selected food samples were collected from different areas in Khartoum State. The selected foods included cheese, meat products, fish, and raw milk. One hundred samples from each type of food were cultivated, and the resultant growth yielded 137 (34.25%) S. aureus, 126 (31.5%) bacteria other than S. aureus, and 137 (34.25%) yielded no growth. Eighty-four of the 137 S. aureus isolates were randomly selected and tested for the presence of mecA and enterotoxin genes. The oxacillin sensitivity test showed that 15 (11%) of 137 S. aureus isolates were oxacillin resistant. The PCR assay showed that the mecA gene was detected in 15 of 84 (17%) S. aureus isolates. Simultaneously, only 2 (2.385%) out of 84 S. aureus isolates showed an enterotoxin B gene product. There was a relatively moderate prevalence of methicillin-resistant Staphylococcus aureus with very low frequency of enterotoxin B gene in different kinds of selected food samples collected from Khartoum State. These findings elucidate the increased risk on public in Khartoum being affected by Staphylococcal food poisoning upon consumption of dairy or meat products prepared in unhygienic conditions that could lead to intoxication by Staphylococcus aureus enterotoxins.

The effects of straw-only feeding prior to transport and journey time on faecal pathogen excretion and hide contamination of finished cattle

2001 ◽  
Vol 2001 ◽  
pp. 84-84
Author(s):  
L. Heasman ◽  
S. D. Webster ◽  
M. L. Hutchison ◽  
M. H. Davies
Keyword(s):  
Meat Products ◽  
Interactive Effects ◽  
Meat Production ◽  
Production Chain ◽  
Journey Time ◽  
Feed Withdrawal ◽  
Food Borne ◽  
Food Borne Illness ◽  
Cattle Faeces ◽  
The Uk

Many cases of food-borne illness in the UK are related to the consumption of contaminated meat products. This has highlighted the importance of adopting hygienic procedures throughout the meat production chain, including the farm environment (Pennington, 2000). Many factors are known to affect the hygienic condition of finished cattle (Davies et al., 2000) and various husbandry practices may be used to improve cleanliness at slaughter. Feed withdrawal, for example, may be used to reduce faecal output and improve the visible cleanliness of hides. However, the extent to which this impacts upon microbiological contamination of the hide, and its effects on pathogen levels following transport to the abattoir remain to be determined. This study investigated the interactive effects of feeding a straw-only diet prior to transport and journey time on the microbiological status of cattle faeces and hides.

scholarly journals Behavior of Different Shiga Toxin-Producing Escherichia coli Serotypes in Various Experimentally Contaminated Raw-Milk Cheeses

2012 ◽  
Vol 79 (1) ◽  
pp. 150-158 ◽  
Author(s):  
Stéphane D. Miszczycha ◽  
Frédérique Perrin ◽  
Sarah Ganet ◽  
Emmanuel Jamet ◽  
Fanny Tenenhaus-Aziza ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Human Health Risk ◽  
Raw Milk ◽  
Public Health Implication ◽  
Content Type ◽  
Growth And Survival ◽  
The Public ◽  
Food Borne ◽  
Food Borne Illness

ABSTRACTShiga toxin-producingEscherichia coli(STEC) is an important cause of food-borne illness. The public health implication of the presence of STEC in dairy products remains unclear. Knowledge of STEC behavior in cheeses would help to evaluate the human health risk. The aim of our study was to observe the growth and survival of experimentally inoculated STEC strains in raw-milk cheeses manufactured and ripened according to five technological schemes: blue-type cheese, uncooked pressed cheese with long ripening and with short ripening steps, cooked cheese, and lactic cheese. Cheeses were contaminated with different STEC serotypes (O157:H7, O26:H11, O103:H2, and O145:H28) at the milk preparation stage. STEC growth and survival were monitored on selective media during the entire manufacturing process. STEC grew (2 to 3 log10CFU · g−1) in blue-type cheese and the two uncooked pressed cheeses during the first 24 h of cheese making. Then, STEC levels progressively decreased in cheeses that were ripened for more than 6 months. In cooked cheese and in lactic cheese with a long acidic coagulation step (pH < 4.5), STEC did not grow. Their levels decreased after the cooking step in the cooked cheese and after the coagulation step in the lactic cheese, but STEC was still detectable at the end of ripening and storage. A serotype effect was found: in all cheeses studied, serotype O157:H7 grew less strongly and was less persistent than the others serotypes. This study improves knowledge of the behavior of different STEC serotypes in various raw-milk cheeses.

scholarly journals Listeria monocytogenes Strains Selected on Ciprofloxacin or the Disinfectant Benzalkonium Chloride Exhibit Reduced Susceptibility to Ciprofloxacin, Gentamicin, Benzalkonium Chloride, and Other Toxic Compounds

2011 ◽  
Vol 77 (24) ◽  
pp. 8714-8721 ◽  
Author(s):  
Mira Rakic-Martinez ◽  
Douglas A. Drevets ◽  
Vikrant Dutta ◽  
Vera Katic ◽  
Sophia Kathariou
Keyword(s):  
Listeria Monocytogenes ◽  
Benzalkonium Chloride ◽  
The United States ◽  
Therapeutic Interventions ◽  
Toxic Compounds ◽  
Content Type ◽  
Food Borne ◽  
Study Selection ◽  
Tetraphenylphosphonium Chloride ◽  
Food Borne Illness

ABSTRACTListeria monocytogenesis a leading agent for severe food-borne illness and death in the United States and other nations. Even though drug resistance has not yet threatened therapeutic interventions for listeriosis, selective pressure associated with exposure to antibiotics and disinfectants may result in reduced susceptibility to these agents. In this study, selection of severalL. monocytogenesstrains on either ciprofloxacin (2 μg/ml) or the quaternary ammonium disinfectant benzalkonium chloride (BC; 10 μg/ml) led to derivatives with increased MICs not only to these agents but also to several other toxic compounds, including gentamicin, the dye ethidium bromide, and the chemotherapeutic drug tetraphenylphosphonium chloride. The spectrum of compounds to which these derivatives exhibited reduced susceptibility was the same regardless of whether they were selected on ciprofloxacin or on BC. Inclusion of strains harboring the large plasmid pLM80 revealed that MICs to ciprofloxacin and gentamicin did not differ between the parental and plasmid-cured strains. However, ciprofloxacin-selected derivatives of pLM80-harboring strains had higher MICs than those derived from the plasmid-cured strains. Susceptibility to the antimicrobials was partially restored in the presence of the potent efflux inhibitor reserpine. Taken together, these data suggest that mutations in efflux systems are responsible for the multidrug resistance phenotype of strains selected on ciprofloxacin or BC.

scholarly journals Occurrence of Methicillin Resistant and Enterotoxigenic Staphylococcus aureus in Traditional Cheeses in the North West of Iran

2014 ◽  
Vol 2014 ◽  
pp. 1-5 ◽  
Author(s):  
Dariush Shanehbandi ◽  
Behzad Baradaran ◽  
Saeed Sadigh-Eteghad ◽  
Habib Zarredar
Keyword(s):  
Staphylococcus Aureus ◽  
Management Practices ◽  
Methicillin Resistance ◽  
Food Poisoning ◽  
Methicillin Resistant ◽  
North West ◽  
The North ◽  
Traditional Cheeses ◽  
Food Borne ◽  
Traditional Dairy Products

Traditional dairy products are potential sources of a variety of microorganisms which participate in food poisoning. Staphylococcus aureus is a conspicuous example of toxigenic bacteria causative for food-borne diseases. Moreover, resistance to methicillin is a prominent index in food hygiene studies. In the present study, we have aimed at characterization and identification of enterotoxigenic methicillin resistant S. aureus (MRSA) isolated from traditional cheeses in Azerbaijan region in the northwest of Iran during 2012. A number of phenotypical and molecular assays were utilized for screening of S. aureus. Subsequently, the prevalence of the genes responsible for the five staphylococcal enterotoxins (SEA-SEE) and also methicillin resistance gene was assessed. The outcomes of phenotypical methods were in conformity with those of the molecular procedures. The results indicated that 16% of cheese samples were contaminated by S. aureus. 110 isolates were authenticated by both phenotypical and molecular methods. All of the mentioned isolates were positive for coa, nuc, and 16S rDNA primers. 21% of these isolates were mecA positive and 60.8% of these MRSA were positive for SEs. Regarding the frequent outbreaks of enterotoxigenic MRSA, new hygiene policies and management practices should be considered to increase food safety and avoid extra treatment costs.

Application of Lysostaphin-Producing Lactobacilli to Control Staphylococcal Food Poisoning in Meat Products

1998 ◽  
Vol 61 (4) ◽  
pp. 419-424 ◽  
Author(s):  
CHRISTOPH CAVADINI ◽  
CHRISTIAN HERTEL ◽  
WALTER P. HAMMES
Keyword(s):  
Starter Culture ◽  
Food Poisoning ◽  
Meat Products ◽  
Residual Activity ◽  
Pilot Scale ◽  
Surface Model ◽  
Lactobacillus Curvatus ◽  
Food Borne ◽  
Food Borne Illness ◽  
Protective Culture

The potential of lysostaphin-producing strains of Lactobacillus curvatus (Lys+) to prevent food-borne illness by Staphylococcus aureus was investigated under practical conditions. A response surface model was developed to estimate the effect of pH, temperature, and salt concentration on the lysostaphin activity. The model was applied to fermenting sausages, and a 90% reduction of lysostaphin activity at ripening was predicted. The residual activity was sufficiently high to reduce staphylococcal counts by 104 to 105 CFU/g within 2 to 3 days to below the level of detection. These results were obtained in pilot scale experiments with L. curvatus (Lys+) as a starter culture and S. aureus as well as Staphylococcus carnosus as model contaminants. The applicability of L. curvatus (Lys+) as a protective culture was studied in a mayonnaise-based meat salad. Upon incubation at 25°C the staphylococci were rapidly killed within 24 h, whereas in the presence of the isogenic Lys− strain the staphylococci grew up to numbers of 107 CFU/g.

scholarly journals Prevalence of Underlying Medical Conditions Associated with Severe COVID-19 Illness in Adult Cancer Survivors in the United States

2021 ◽  
Author(s):  
Changchuan Jiang ◽  
K Robin Yabroff ◽  
Lei Deng ◽  
Stuthi Perimbeti ◽  
Xuesong Han
Keyword(s):  
Health Care ◽  
Cancer Survivors ◽  
Health Care Providers ◽  
The United States ◽  
Health Care Facilities ◽  
Medical Conditions ◽  
Care Providers ◽  
Cancer History ◽  
Increased Risk ◽  
Adult Cancer Survivors

Abstract Cancer, and other underlying medical conditions, including chronic obstructive pulmonary disease, heart diseases, diabetes, chronic kidney disease, and obesity, are associated with increased risk of severe COVID-19 illness. We identified 6,411 cancer survivors and 77,748 adults without a cancer history from the 2016-2018 National Health Interview Survey and examined the prevalence and sociodemographic factors associated with these conditions in the US. Most survivors reported having ≥1 of the conditions (56.4% [95% CI = 54.8% to 57.9%] vs 41.6% [95% CI = 40.9% to 42.2%] in adults without a cancer history) and nearly one-quarter (22.9%, 95% CI = 21.6% to 24.3%) reported ≥2, representing 8.7 million and 3.5 million cancer survivors, respectively. These conditions were more prevalent in survivors of kidney, liver and uterine cancers as well as Black survivors, those with low socioeconomic status, and public insurance. Findings highlight the need to protect survivors against COVID-19 transmission in health-care facilities and prioritize cancer patients, survivors, caregivers, and their health-care providers in vaccine allocation.

scholarly journals A study of nasal carriage of methicillin-resistant staphylococcus aureus in patients undergoing hemodialysis in a tertiary care hospital of Punjab

2021 ◽  
Vol 8 (10) ◽  
pp. 4933
Author(s):  
Prabhjot Singh Dhillon ◽  
Vishal Sharma ◽  
Manpreet Kaur Brar ◽  
Durgesh Thakur ◽  
Rupali Rishu ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Susceptibility Testing ◽  
Methicillin Resistance ◽  
Nasal Carriage ◽  
Hemodialysis Patients ◽  
Healthy Population ◽  
Carrier Status ◽  
Care Hospital ◽  
Methicillin Resistant ◽  
Increased Risk

Background: Infection is one of the major problems encountered in hemodialysis patients. The mortality rate among the patients undergoing hemodialysis remains unsatisfactorily high. Hemodialysis patients have higher nasal carriage rate of Staphylococcus aureus than the healthy population. In long-term hemodialysis patients, colonization is a significant problem and is associated with an increased risk of the bloodstream infections. The antimicrobial resistance to this pathogen is increasing rapidly, and the consequences of methicillin resistance for the outcomes of Staphylococcus aureus infections are drastic.Methods: Two swabs were collected from anterior nares of patients undergoing hemodialysis, and then these swabs were transferred to microbiology laboratory for processing. Isolated strains were subjected to antimicrobial susceptibility testing using Kirby-Bauer disc diffusion. Methicillin resistance was detected by using cefoxitin disc. Inhibition zone diameters were measured as per CLSI criteria. Vancomycin screen agar test was done. Brain heart infusion agar plates containing 6 µg/ml of vancomycin were used. S. aureus ATCC 29213 was used as reference strain.Results: It was observed that 38% (38/100) of the hemodialysis patients were carriers of S. aureus followed by CoNS, followed by aerobic spore bearers. All the S. aureus isolates (100%, 38/38) were methicillin-resistant (MRSA).Conclusions: Staphylococcal nasal carrier status in hemodialysis patients along with antibiotic susceptibility testing should be done in routine and infection control practices should be followed to prevent the transmission of MRSA among chronic hemodialysis patients.

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