Molecular analysis of Staphylococcus aureus isolates associated with staphylococcal food poisoning in South Korea

Food poisoning due to the bacteria is a big global problem in economically and human's health. This problem refers to an illness which is due to infection or the toxin exists in nature and the food that use. Milk is considered a nutritious food because it contains proteins and vitamins. The aim of this study is to detect and phylogeny characterization of staphylococcal enterotoxin B gene (Seb). A total of 200 milk and cheese samples were screened. One hundred ten isolates of Staphylococcus aureus pre-confirmed using selective and differential media with biochemical tests. Genomic DNA was extracted from the isolates and the SEB gene detects using conventional PCR with specific primers. Three staphylococcus aureus isolates were found to be positive for Seb gene using PCR and confirmed by sequencing. Sequence homology showed variety range of identity starting from (100% to 38%). Phylogenetic tree analyses show that samples (6 and 5) are correlated with S. epidermidis. This study discovered that isolates (A6-RLQ and A5-RLQ) are significantly clustered in a group with non- human pathogen Staphylococcus agnetis.

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Complement Inactivation Strategy of Staphylococcus aureus Using Decay-Accelerating Factor and the Response of Infected HaCaT Cells

International Journal of Molecular Sciences ◽

10.3390/ijms22084015 ◽

2021 ◽

Vol 22 (8) ◽

pp. 4015

Author(s):

Kyoung Ok Jang ◽

Youn Woo Lee ◽

Hangeun Kim ◽

Dae Kyun Chung

Keyword(s):

Staphylococcus Aureus ◽

Immune Cells ◽

Respiratory Infections ◽

Food Poisoning ◽

Surface Expression ◽

Host Cells ◽

Hacat Cells ◽

Decay Accelerating Factor ◽

Ligand Expression ◽

The Complement System

Staphylococcus aureus is a species of Gram-positive staphylococcus. It can cause sinusitis, respiratory infections, skin infections, and food poisoning. Recently, it was discovered that S. aureus infects epithelial cells, but the interaction between S. aureus and the host is not well known. In this study, we confirmed S. aureus to be internalized by HaCaT cells using the ESAT-6-like protein EsxB and amplified within the host over time by escaping host immunity. S. aureus increases the expression of decay-accelerating factor (CD55) on the surfaces of host cells, which inhibits the activation of the complement system. This mechanism makes it possible for S. aureus to survive in host cells. S. aureus, sufficiently amplified within the host, is released through the initiation of cell death. On the other hand, the infected host cells increase their surface expression of UL16 binding protein 1 to inform immune cells that they are infected and try to be eliminated. These host defense systems seem to involve the alteration of tight junctions and the induction of ligand expression to activate immune cells. Taken together, our study elucidates a novel aspect of the mechanisms of infection and immune system evasion for S. aureus.

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Use of novel PCR primers specific to the genes of staphylococcal enterotoxin G, H, I for the survey of Staphylococcus aureus strains isolated from food-poisoning cases and food samples in Taiwan

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2003.10.002 ◽

2004 ◽

Vol 92 (2) ◽

pp. 189-197 ◽

Cited By ~ 43

Author(s):

Tong-Rong Chen ◽

Chien-Shun Chiou ◽

Hau-Yang Tsen

Keyword(s):

Staphylococcus Aureus ◽

Food Poisoning ◽

Pcr Primers ◽

Food Samples ◽

Staphylococcal Enterotoxin

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Bacterial community of castor plants growing on municipal solid waste dumpsites of Wukari metropolis

MOJ Ecology & Environmental Sciences ◽

10.15406/mojes.2021.06.00206 ◽

2021 ◽

Vol 6 (1) ◽

pp. 1-6

Author(s):

Anongo, M’ember Catherine ◽

Ibrahim Jamilat Mijinyawa

Keyword(s):

Staphylococcus Aureus ◽

Bacterial Community ◽

Ricinus Communis ◽

Alcoholic Beverage ◽

Food Poisoning ◽

Ecological Factors ◽

Suitable Habitat ◽

Frozen Food ◽

Hospital Site ◽

Ricinus Communis L

Ricinus communis L. are usually found growing abundantly in wastelands where MSW are disposed in urban and semi-urban settlements. The aim of the research is to ascertain the ecological factors that influence the proliferation of Castor bean plants Ricinus communis L. on MSW dumpsites. A study was conducted between the months of December 2018 to April 2019 on fourteen MSW dumpsites from fourteen selected localities in Wukari Metropolis. Three localities were categorized into highly populated (Hospital site, Marmara 1 and Marmara 2) sites; six were moderately populated (GRA, New Site, T-junction, Avyi 1, Mission Quarters 1, Mission Quarters 2) and five (New Market, Kwararafa 1, Timber Shed, Rice Mill, Albaco Maiko) were sparsely populated sites. Results revealed that Hospital Site, Marmara 1and Marmara 2 exhibited the highest biochemical activities due to high population density and waste generation at the study sites. The bacterial community reveals high diversity of gram-positive (Lactobacillus, Bacillus and Staphylococcus aureus) and gram-negative (Pseudomonas and Klebsiella) due to the presence of large volumes of untreated sewage, household garbage, agricultural wastes/poultry farms/abbatoirs, frozen food shops, hospital wastes, fermented sorghum-an alcoholic beverage called “burukutu” and “nono” – fresh cowmilk in the MSW dumpsites. The presence of Klebsiella in the dumpsites reveals their ubiquity of belonging to the coliforms group and potential indicator organism as an index of possible water contamination and from hospital acquired infection including Staphylococcus aureus (food poisoning). The survival, growth and proliferation of Ricinus communis L. on the MSW dumpsites is dependent on its symbiotic relationship with the five Orders of bacteria that plays critical roles in organic matter synthesis, degradation, detoxification and novel metabolic abilities thus creates a suitable habitat.

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Staphylococcal food poisoning in the United Kingdom, 1969–90

Epidemiology and Infection ◽

10.1017/s0950268800050949 ◽

1993 ◽

Vol 110 (3) ◽

pp. 519-531 ◽

Cited By ~ 161

Author(s):

A. A. Wieneke ◽

D. Roberts ◽

R. J. Gilbert

Keyword(s):

Staphylococcus Aureus ◽

United Kingdom ◽

Food Poisoning ◽

Food Hygiene ◽

Milk Products ◽

Group Iii ◽

The United Kingdom ◽

Sporadic Cases ◽

Fish And Shellfish

SUMMARYBetween 1969 and 1990 strains ofStaphylococcus aureusfrom 359 outbreaks and sporadic cases of staphylococcal food poisoning in the United Kingdom were examined in the PHLS Food Hygiene Laboratory for the production of enterotoxin. In a number of instances the incriminated foods were also examined for the presence of enterotoxin. Strains from 79% of incidents produced enterotoxin A alone or together with another enterotoxin. The level ofS. aureuspresent in the foods ranged from no viableS. aureusdetected to 1.5 × 1010c.f.u./g with a median of 3.0 × 107c.f.u./g. Enterotoxin was detected in foods in the absence of viableS. aureusin only two outbreaks and in both cheese was the implicated food. Meat. poultry or their products were the vehicle in 75% of incidents with ham and chicken most frequently implicated. Other foods included fish and shellfish (7%) and milk and milk products (8%). Most contamination took place in the home followed by restaurants and shops. Seventy-one percent of the incident strains were lysed by phages of group III or I/III.

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Prevalence of Chlorhexidine-Resistant Methicillin-Resistant Staphylococcus aureus following Prolonged Exposure

Antimicrobial Agents and Chemotherapy ◽

10.1128/aac.02419-14 ◽

2014 ◽

Vol 58 (8) ◽

pp. 4404-4410 ◽

Cited By ~ 32

Author(s):

Carey D. Schlett ◽

Eugene V. Millar ◽

Katrina B. Crawford ◽

Tianyuan Cui ◽

Jeffrey B. Lanier ◽

...

Keyword(s):

Staphylococcus Aureus ◽

Molecular Analysis ◽

Prolonged Exposure ◽

Controlled Trial ◽

Epidemiological Data ◽

Methicillin Resistant ◽

Content Type ◽

Mupirocin Resistance ◽

High Level ◽

Study Participants

ABSTRACTChlorhexidine has been increasingly utilized in outpatient settings to control methicillin-resistantStaphylococcus aureus(MRSA) outbreaks and as a component of programs for MRSA decolonization and prevention of skin and soft-tissue infections (SSTIs). The objective of this study was to determine the prevalence of chlorhexidine resistance in clinical and colonizing MRSA isolates obtained in the context of a community-based cluster-randomized controlled trial for SSTI prevention, during which 10,030 soldiers were issued chlorhexidine for body washing. We obtained epidemiological data on study participants and performed molecular analysis of MRSA isolates, including PCR assays for determinants of chlorhexidine resistance and high-level mupirocin resistance and pulsed-field gel electrophoresis (PFGE). During the study period, May 2010 to January 2012, we identified 720 MRSA isolates, of which 615 (85.4%) were available for molecular analysis, i.e., 341 clinical and 274 colonizing isolates. Overall, only 10 (1.6%) of 615 isolates were chlorhexidine resistant, including three from the chlorhexidine group and seven from nonchlorhexidine groups (P> 0.99). Five (1.5%) of the 341 clinical isolates and five (1.8%) of the 274 colonizing isolates harbored chlorhexidine resistance genes, and four (40%) of the 10 possessed genetic determinants for mupirocin resistance. All chlorhexidine-resistant isolates were USA300. The overall prevalence of chlorhexidine resistance in MRSA isolates obtained from our study participants was low. We found no association between extended chlorhexidine use and the prevalence of chlorhexidine-resistant MRSA isolates; however, continued surveillance is warranted, as this agent continues to be utilized for infection control and prevention efforts.

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Staphylococcus aureus: Production of Extracellular Compounds and Behavior in Foods - A Review

Journal of Food Protection ◽

10.4315/0362-028x-52.4.267 ◽

1989 ◽

Vol 52 (4) ◽

pp. 267-282 ◽

Cited By ~ 63

Author(s):

MARGARET I. HALPIN-DOHNALEK ◽

ELMER H. MARTH

Keyword(s):

Staphylococcus Aureus ◽

Dairy Products ◽

Food Poisoning ◽

Water Soluble ◽

Bakery Products ◽

Single Chain ◽

Poultry Products ◽

Heat Stable ◽

And Behavior ◽

Red Meats

Growth of Staphylococcus aureus is accompanied by production of such extracellular compounds as hemolysins, nuclease, coagulase, lipase, and enterotoxins. Enterotoxins that can cause food poisoning are produced by about one-third of the coagulase-positive strains of S. aureus. The enterotoxins are a heterogeneous group of heat-stable, water-soluble, single-chain globular proteins having a molecular weight between 28,000 and 35,000 daltons. Production of enterotoxin by appropriate strains of S. aureus is affected by the nutritional quality and pH of the substrate, temperature, atmosphere, sodium chloride (and hence water activity), other chemicals, and competing microorganisms. Outbreaks of staphylococcal food poisoning most often are associated with processed red meats, poultry products (especially chicken salad), sauces, dairy products (especially cheeses), and custard- or cream-filled bakery products. Ham and associated products often are involved in as many as 30% of outbreaks of staphylococcal food poisoning. Most outbreaks result from the combined effects of contamination of the food, often through unsanitary handling, with S. aureus and holding the food at the wrong temperature thus allowing growth and synthesis of enterotoxin by the pathogen.

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Prevalence and Characterization of Antibiotic-Resistant Staphylococcus aureus Recovered from Pasteurized Cheese Commercialized in Panama City Markets

Journal of Food Quality ◽

10.1155/2021/9923855 ◽

2021 ◽

Vol 2021 ◽

pp. 1-7

Author(s):

Fermín Mejía ◽

Nohelia Castro-del Campo ◽

Arleny García ◽

Katerine Rodríguez ◽

Humberto Cornejo ◽

...

Keyword(s):

Staphylococcus Aureus ◽

Antibiotic Resistance ◽

Food Poisoning ◽

Microbiological Quality ◽

Gastrointestinal Diseases ◽

Antibiotic Resistant ◽

Panama City ◽

Antibiotic Resistance Profile ◽

White Cheese ◽

High Degree

Foodborne bacteria, with a high degree of antibiotic resistance, play an important role in the morbidity and mortality of gastrointestinal diseases worldwide. Among 250 disease-causing bacteria, Staphylococcus aureus is one of the major causes of food poisoning, and its resistance to multiple antimicrobials remains of crucial concern. Cheese is often contaminated when proper sanitary procedures are not followed during its production and marketing. This work aimed to evaluate the microbiological quality of pasteurized white cheese commercialized in Panama City. Cheese from five different brands sold in local supermarkets were selected to determine the presence of S. aureus as well as its antibiotic resistance profile. The results showed significant contamination of S. aureus with a geometric median sample of 104–107 CFU/g. Four out of five (4/5) cheese brands analyzed presented risk of food poisoning by exceeding the allowed range of consumption with a geometric median sample of 1,8 × 106–1,4 × 107 CFU/g. Fourteen different resistance phenotypes were found. Fifty-five percent (55%) of the analyzed strains were resistant to erythromycin. The data confirm a relatively high prevalence and high levels of S. aureus, most likely originated during handling in Panama City retail markets. Further studies are needed to reduce bacterial contamination and to decrease the risk of food poisoning in the consumption of pasteurized cheese.

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