Effect of Borate on the Growth of Coagulase-Positive and Coagulase-Negative Staphylococci

1970 ◽  
Vol 1 (1) ◽  
pp. 78-79
Author(s):  
James M. Jay
Keyword(s):  
Staphylococcus Aureus ◽  
Food Poisoning ◽  
Toxin Production ◽  
Sodium Borate ◽  
Coagulase Negative Staphylococci

Of 235 strains of coagulase-positive Staphylococcus aureus studied, 221 or 94% were inhibited by 1.5 × 10 −8 m sodium borate, whereas only 6 of 57 (10.5%) coagulase-negative strains were inhibited by the same borate concentration. Four of the six coagulase-negatives were food poisoning strains and one was a hospital pathogen. Borate sensitivity was found to correlate well with lysozyme and α-toxin production by coagulase-positive strains.

Atypical Toxigenic Staphylococcus and Non-Staphylococcus aureus Species on the Horizon? An Update†

1996 ◽  
Vol 59 (10) ◽  
pp. 1123-1126 ◽  
Author(s):  
REGINALD W. BENNETT
Keyword(s):  
Staphylococcus Aureus ◽  
Food Poisoning ◽  
Staphylococcal Enterotoxin ◽  
Foodborne Illness ◽  
Coagulase Negative Staphylococci ◽  
Rapid Methods ◽  
Staphylococcal Species ◽  
Enterotoxin Production

Staphylococcal food poisoning is a commonly reported illness caused by the ingestion of preformed staphylococcal enterotoxin in foods, With some exceptions, enterotoxin production is associated with coagulase-positive rather than coagulase-negative staphylococci. Of the coagulase-positive staphylococcal species, S. aureus was historically thought to be exclusively implicated in human foodborne illness. More recently, however, other coagulase-positive and some coagulase-negative staphylococcal species have been associated with foodborne intoxication, Coagulase activity has been used to indicate pathogenicity of a foodborne isolate, and thermostable nuclease is being suggested as a more reliable indictor of enterotoxigenicity. Evidence suggests that the metabolic expressions that are the bases of the tests may not be reliable indicators of pathogenicity. A more useful approach to determine the pathogenicity of a Staphylococcus species is to test directly for enterotoxigenicity with one of the new rapid methods. None of the conventional ancillary identification tests has been conclusively associated with enterotoxin synthesis. Furthermore, evidence exists that enterotoxin production is a characteristic of several species in the genus Staphylococcus.

scholarly journals Toxigenicity in Staphylococcus aureus and Coagulase-Negative Staphylococci: Epidemiological and Molecular Aspects

2008 ◽  
Vol 1 ◽  
pp. MBI.S796 ◽  
Author(s):  
Cunha ◽  
R.A.O. Calsolari
Keyword(s):  
Staphylococcus Aureus ◽  
Food Poisoning ◽  
Toxic Shock ◽  
Coagulase Negative Staphylococci ◽  
Staphylococcal Enterotoxins ◽  
Hospital Environments ◽  
Toxic Shock Syndrome Toxin ◽  
Molecular Aspects ◽  
Etiological Agents ◽  
General Aspects

Representatives of the Staphylococcus genus are the most common pathogens found in hospital environments, and they are etiological agents for a large variety of infections. Various virulence factors are responsible for the symptoms and severity of infections caused by Staphylococcus aureus. Among them are staphylococcal enterotoxins (SEs), which cause staphylococcal food poisoning, and toxic shock syndrome toxin-1 (TSST-1). Some reports indicate that TSST-1 and staphylococcal enterotoxins are also produced by coagulase-negative staphylococci (CNS). The present review aimed to discuss general aspects of staphylococcal toxins as well as the epidemiology, genetics and detection of toxins in Staphylococcus aureus and coagulase-negative staphylococci, since these microorganisms are becoming more and more frequent in nosocomial infections.

scholarly journals Polyvalent Phage CoNShP-3 as a Natural Antimicrobial Agent Showing Lytic and Antibiofilm Activities against Antibiotic-Resistant Coagulase-Negative Staphylococci Strains

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 673
Author(s):  
Ahmed R. Sofy ◽  
Naglaa F. Abd El Haliem ◽  
Ehab E. Refaey ◽  
Ahmed A. Hmed
Keyword(s):  
Staphylococcus Aureus ◽  
Staphylococcus Epidermidis ◽  
Negative Impact ◽  
Food Poisoning ◽  
Food Samples ◽  
Chicken Breast ◽  
Lytic Phage ◽  
Coagulase Negative Staphylococci ◽  
Staphylococcus Saprophyticus ◽  
Staphylococcus Haemolyticus

Synthetic antimicrobials have a negative impact on food quality and consumer health, which is why natural antimicrobials are urgently needed. Coagulase-negative staphylococci (CoNS) has gained considerable importance for food poisoning and infection in humans and animals, particularly in biofilms. As a result, this study was conducted to control the CoNS isolated from food samples in Egypt. CoNS isolates were selected on the basis of their antibiotic susceptibility profiles and their biofilm-associated behavior. In this context, a total of 29 different bacteriophages were isolated and, in particular, lytic phages (6 isolates) were selected. The host range and physiological parameters of the lytic phages have been studied. Electron microscopy images showed that lytic phages were members of the families Myoviridae (CoNShP-1, CoNShP-3, and CoNSeP-2 isolates) and Siphoviridae (CoNShP-2, CoNSsP-1, and CoNSeP-1 isolates). CoNShP-1, CoNShP-2, and CoNShP-3 were found to be virulent to Staphylococcus haemolyticus, CoNSsP-1 to Staphylococcus saprophyticus and CoNSeP-1 and CoNSeP-2 to Staphylococcus epidermidis. Interestingly, the CoNShP-3 exhibited a typical polyvalent behavior, where not only lysis CoNS, but also other genera include Staphylococcus aureus, methicillin-resistant Staphylococcus aureus (MRSA), vancomycin-resistant Staphylococcus aureus (VRSA), Bacillus cereus and Bacillus subtilis. In addition, CoNShP-3 phage showed high stability at different temperatures and pH levels. Indeed, CoNShP-3 phage showed an antibiofilm effect against Staphylococcus epidermidis CFS79 and Staphylococcus haemolyticus CFS43, respectively, while Staphylococcus saprophyticus CFS28 biofilm was completely removed. Finally, CoNShP-3 phage demonstrated a high preservative efficacy over short and long periods of storage against inoculated CoNS in chicken breast sections. In conclusion, this study highlights the control of CoNS pathogens using a polyvalent lytic phage as a natural antibacterial and antibiofilm agent from a food safety perspective.

scholarly journals Coagulase-negative staphylococci release a purine analog that inhibits Staphylococcus aureus virulence

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Denny Chin ◽  
Mariya I. Goncheva ◽  
Ronald S. Flannagan ◽  
Shayna R. Deecker ◽  
Veronica Guariglia-Oropeza ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Ribosomal Proteins ◽  
De Novo ◽  
Toxin Production ◽  
Skin Lesions ◽  
Purine Biosynthesis ◽  
Coagulase Negative Staphylococcus ◽  
Accessory Gene ◽  
Coagulase Negative Staphylococci ◽  
Purine Analog

AbstractCoagulase-negative staphylococci and Staphylococcus aureus colonize similar niches in mammals and conceivably compete for space and nutrients. Here, we report that a coagulase-negative staphylococcus, Staphylococcus chromogenes ATCC43764, synthesizes and secretes 6-thioguanine (6-TG), a purine analog that suppresses S. aureus growth by inhibiting de novo purine biosynthesis. We identify a 6-TG biosynthetic gene cluster in S. chromogenes and other coagulase-negative staphylococci including S. epidermidis, S. pseudintermedius and S. capitis. Recombinant S. aureus strains harbouring this operon produce 6-TG and, when used in subcutaneous co-infections in mice with virulent S. aureus USA300, protect the host from necrotic lesion formation. Used prophylactically, 6-TG reduces necrotic skin lesions in mice infected with USA300, and this effect is mediated by abrogation of toxin production. RNAseq analyses reveal that 6-TG downregulates expression of genes coding for purine biosynthesis, the accessory gene regulator (agr) and ribosomal proteins in S. aureus, providing an explanation for its effect on toxin production.

Staphylococcus aureus Growth and Enterotoxin A Production in an Anaerobic Environment

2002 ◽  
Vol 65 (1) ◽  
pp. 199-204 ◽  
Author(s):  
NEGASH BELAY ◽  
AVRAHAM RASOOLY
Keyword(s):  
Staphylococcus Aureus ◽  
Cell Density ◽  
Incubation Temperature ◽  
Food Poisoning ◽  
Brain Heart Infusion ◽  
Toxin Production ◽  
Anaerobic Growth ◽  
Anaerobic Conditions ◽  
Effects Of Temperature ◽  
Anaerobic Environment

The effects of strict anaerobic conditions on the growth of Staphylococcus aureus and the production of staphylococcal enterotoxin A (SEA) were studied. The growth of S. aureus, a facultative anaerobic bacterium, is slower anaerobically than aerobically. When grown on brain heart infusion broth at 37°C, the anaerobic generation time at mid-log phase was 80 min, compared with 35 min for the aerobic control. In contrast to previous studies demonstrating that staphylococcal cell density was 9- to 17-fold greater in aerobic than in anaerobic cultures, data for a staphylococcal strain implicated in food poisoning showed that the cell density was only two to three times as great in aerobic cultures. Production of SEA was monitored by Western immunoblotting and shown to be growth dependent. With slower anaerobic growth, relatively less toxin was produced than under aerobic conditions, but in both cases SEA was detected after 120 min of incubation. The combined effects of temperature and aeration on S. aureus were also studied. Growth and toxin production of aerobic and anaerobic cultures at temperatures ranging from 14 to 37°C were analyzed. Growth was still observed at low temperatures in both environments. A linear model for S. aureus aerobic or anaerobic growth as a function of incubation temperature was developed from these studies. The model was tested from 17 to 35.5°C, and the results suggest that the model can accurately predict the S. aureus growth rate in this temperature range. The data suggest that anaerobic conditions are not an effective barrier against S. aureus growth.

Staphylococcus aureus Growth and Toxin Production in Nitrogen-Packed Sandwiches1

1982 ◽  
Vol 45 (2) ◽  
pp. 157-161 ◽  
Author(s):  
R. W. BENNETT ◽  
W. T. AMOS
Keyword(s):  
Staphylococcus Aureus ◽  
Food Poisoning ◽  
Toxin Production ◽  
Food Storage ◽  
Potential Hazard ◽  
Enterotoxin Production

Plastic-enclosed sausage, hamburger and turkey sandwiches were inoculated with enterotoxigenic Staphylococcus aureus to evaluate the potential hazard of staphylococcal food poisoning in sealed foods maintained in an N2 environment. The effect of such food storage on staphylococcal growth and enterotoxin production was determined under varying conditions of time (1–31 days) and temperature (8, 12, and 26 C). At 8 and 12 C, none of the sandwiches became toxic after 31 days of storage; however, at 26 C, sausage and hamburger sandwiches became toxic at days 2 and 4, respectively, while remaining organoleptically acceptable. Turkey sandwiches did not support sufficient growth of staphylococci to allow the production of detectable amounts of enterotoxin at any of the temperatures tested.

scholarly journals Safety Evaluation of the Coagulase-Negative Staphylococci Microbiota of Salami: Superantigenic Toxin Production and Antimicrobial Resistance

2015 ◽  
Vol 2015 ◽  
pp. 1-17 ◽  
Author(s):  
Raquel Soares Casaes Nunes ◽  
Eduardo Mere Del Aguila ◽  
Vânia Margaret Flosi Paschoalin
Keyword(s):  
Phylogenetic Analyses ◽  
Food Poisoning ◽  
Meat Products ◽  
Safety Evaluation ◽  
Toxin Production ◽  
Effective Control ◽  
Coagulase Negative Staphylococci ◽  
Enterotoxin Genes ◽  
Low Incidence

The risks of contracting staphylococci food poisoning by the consumption of improperly manufactured salami and the possibility of this food being reservoirs for antibiotic resistance were evaluated. Nineteen coagulase-negative staphylococci (CNS) strains were found in commercial and artisanal salami. The species in commercial salami wereS. saprophyticus,S. sciuri,S. xylosus, andS. carnosus. Artisanal salami showedS. succinus,S. epidermidis, andS. hominisbut noS. carnosus. Phylogenetic analyses grouped the strains into three major staphylococcal species groups, comprised of 4 refined clusters with similarities superior to 90%. Fifteen strains harbored multiple enterotoxin genes, with high incidence ofseb/secandsea, 57% and 50%, respectively, intermediate incidence ofsed/seh/selmandsei/seln/tst-H, 33% and 27%, correspondingly, and low incidence ofsee/selj/seloandseg, of respectively 13% and 1%. Real time RT-PCR and enzyme-linked-immunosorbent assays confirmed the enterotoxigenicity of the strains, which expressed and produced enterotoxinsin vitro. The CNS strains showed multiresistance to several antimicrobials of therapeutic importance in both human and veterinarian medicine, such asβ-lactams, vancomycin, and linezolid. The effective control of undue staphylococci in fermented meat products should be adopted to prevent or limit the risk of food poisoning and the spread of antimicrobial-resistant strains.

scholarly journals Mutations in a membrane permease or hpt lead to 6-thioguanine resistance in Staphylococcus aureus

2021 ◽  
Author(s):  
Denny Chin ◽  
Mariya I. Goncheva ◽  
Ronald S. Flannagan ◽  
David E. Heinrichs
Keyword(s):  
Staphylococcus Aureus ◽  
De Novo ◽  
Toxin Production ◽  
Lesion Size ◽  
Missense Mutations ◽  
Nucleotide Polymorphisms ◽  
Coagulase Negative Staphylococci ◽  
Evolution Of Resistance ◽  
High Concentrations

We recently discovered that 6-thioguanine (6-TG) is an anti-virulence compound that is produced by a number of coagulase negative staphylococci. In Staphylococcus aureus , it inhibits de novo purine biosynthesis and ribosomal protein expression, thus inhibiting growth and abrogating toxin production. Mechanisms by which S. aureus may develop resistance to this compound are currently unknown. Here, we show that 6-TG-resistant S. aureus mutants emerge spontaneously when the bacteria are subjected to high concentrations of 6-TG in vitro . Whole genome sequencing of these mutants revealed frameshift and missense mutations in a xanthine-uracil permease family protein ( stgP : s ix t hio g uanine p ermease) and single nucleotide polymorphisms in hypoxanthine phosphoribosyltransferase ( hpt ). These mutations engender S. aureus the ability to resist both the growth inhibitory and toxin down regulation effects of 6-TG. While prophylactic administration of 6-TG ameliorates necrotic lesions in subcutaneous infection of mice with MRSA strain USA300-LAC, the drug did not reduce lesion size formed by the 6-TG resistant strains. These findings identify mechanisms of 6-TG resistance and this information can be leveraged to inform strategies to slow the evolution of resistance.

Phylogeny Characterization of Seb Gene Encoding Enterotoxins in Staphylococcus aureus Isolated from Raw Milk and Cheese

2019 ◽  
Vol 9 (o3) ◽  
Author(s):  
Fatima N. Aziz ◽  
Laith Abdul Hassan Mohammed-Jawad
Keyword(s):  
Staphylococcus Aureus ◽  
Food Poisoning ◽  
Raw Milk ◽  
Staphylococcal Enterotoxin B ◽  
Human Pathogen ◽  
Conventional Pcr ◽  
Biochemical Tests ◽  
Specific Primers ◽  
Gene Encoding

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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