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

1989 ◽  
Vol 52 (4) ◽  
pp. 267-282 ◽  
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.

scholarly journals Staphylococcal enterotoxin B (SEB) toxin of Staphylococcus aureus and the detection methods

2018 ◽  
Vol 15 (2) ◽  
pp. 211-221
Author(s):  
Nguyễn Thị Hoài Thu ◽  
Nghiêm Ngọc Minh
Keyword(s):  
Staphylococcus Aureus ◽  
Proteolytic Enzymes ◽  
Food Poisoning ◽  
Staphylococcal Enterotoxin ◽  
Water Soluble ◽  
Detection Methods ◽  
Staphylococcal Enterotoxin B ◽  
Heat Stable ◽  
Enterotoxin B ◽  
Basic Features

Staphylococcal enterotoxins (SEs) secreted by Staphylococcus aureus is one of the principal causes of food poisoning. The SEs are superantigens; they are highly stable, resisting most proteolytic enzymes and thus keeping activity in the gastrointestinal tract after being ingestion. In particular, heat-stable enterotoxin is one of the most important property related to food safety. They are not degraded at 100°C for 30 minutes, even at 121oC for 28 minutes, the SEs retain biological activity. Heat resistance of SEs in foods is higher than in the culture medium. Staphylococcus aureus (S. aureus) produces more than 20 different types of enterotoxins, including SEA to SEE, SEG to SER and SEU. Among these, Staphylococcal enterotoxin B (SEB) is a powerful toxin, heat-stable, water-soluble and is a common cause of food poisoning. Moreover, SEB is one of the harmful or hazardous agents used as biological weapons in bioterrorism or biological warfare. Therefore, determining presence of SEB toxin in food is extremely important. In this review, we introduce the most basic features about S. aureus; about SEB toxin and conventional methods for SEB diagnosis, detection. Especially, we focus on rapid detection strip based on an immunochromatography; this technique is an highly sensitive, rapid, easy for use and storage.

STAPHYLOCOCCUS AUREUS AND STAPHYLOCOCCAL FOOD INTOXICATIONS. A REVIEW

1972 ◽  
Vol 35 (1) ◽  
pp. 21-29 ◽  
Author(s):  
T. E. Minor ◽  
E. H. Marth
Keyword(s):  
Staphylococcus Aureus ◽  
Secondary Metabolite ◽  
Soluble Protein ◽  
Food Poisoning ◽  
Water Soluble ◽  
Primary Metabolite ◽  
Water Soluble Protein ◽  
Assay Methods ◽  
Enterotoxin B ◽  
General Aspects

Staphylococcal food poisoning is strictly an intoxication which is caused by a water-soluble protein called enterotoxin that is secreted by staphylococcal cells, i.e. an exotoxin. After a general discussion of the properties of the enterotoxins, methods and media employed for producing high toxin yields are detailed. Mechanisms whereby these toxins are secreted differ in that enterotoxin A behaves as a primary metabolite and enterotoxin B acts as a secondary metabolite. Several studies on and explanations of the synthesis of enterotoxins are presented. Assay methods for these toxins that are discussed include bioassay techniques and serological procedures. Finally, some general aspects of the epidemiology of staphylococcal intoxications are described.

Occurrence of Enterotoxic Staphylococcus aureus in Raw Milk from Yaks and Cattle in Mongolia

2007 ◽  
Vol 70 (7) ◽  
pp. 1726-1729 ◽  
Author(s):  
URANCHIMEG TSEGMED ◽  
GIOVANNI NORMANNO ◽  
MARIT PRINGLE ◽  
KAREL KROVACEK
Keyword(s):  
Staphylococcus Aureus ◽  
Dairy Products ◽  
Food Poisoning ◽  
Raw Milk ◽  
Latex Agglutination ◽  
Animal Origin ◽  
Foodborne Illnesses ◽  
First Report ◽  
Milk Samples ◽  
Milk And Dairy Products

Staphylococcal food poisoning is considered one of the leading foodborne illnesses in humans worldwide and is associated with contaminated foods of animal origin, such as milk and dairy products. In this study, we investigated the occurrence of staphylococci and the enterotoxigenic properties of Staphylococcus aureus isolated from raw milk from yaks (Bos mutus) and cattle in Mongolia. Staphylococci were isolated from 72 (74%) of the 97 raw milk samples. Of the samples containing staphylococci, 69% (50 of 72) were from yaks and 30.5% (22 of 72) were from cattle. S. aureus was detected in 10% of yak (7 of 72) and 21% of cattle (15 of 72) milk samples. Staphylococcal enterotoxin C was detected in 23% (5 of 22) of the S. aureus strains investigated, based on the reverse passive latex agglutination technique. Three of the five enterotoxigenic strains were from yaks and two were from cattle. None of the S. aureus strains tested produced staphylococcal enterotoxins A, B, or D. To our knowledge, this is the first report of the occurrence of staphylococci and enterotoxigenic S. aureus in milk from yaks and cattle in Mongolia.

STAPHYLOCOCCUS AUREUS AND STAPHYLOCOCCAL FOOD INTOXICATIONS. A REVIEW

1972 ◽  
Vol 35 (2) ◽  
pp. 77-82 ◽  
Author(s):  
T. E. Minor ◽  
E. H. Marth
Keyword(s):  
United States ◽  
Staphylococcus Aureus ◽  
Puerto Rico ◽  
Dairy Products ◽  
Food Poisoning ◽  
Cheddar Cheese ◽  
Raw Milk ◽  
The United States ◽  
Dairy Foods ◽  
Dry Milk

Dairy products have been associated with several rather large outbreaks of staphylococcal food poisoning. These include eight related outbreaks in England and 19 in Puerto Rico which involved dry milk, an outbreak that affected people over a widespread area of the United States caused by Cheddar cheese, and a 200-case outbreak traced to Cheddar cheese consumed in an Iowa institution. These and other outbreaks of staphylococcal food intoxications are reviewed in this paper. Surveys which have been conducted to determine the incidence of staphylococci in dairy foods are also discussed. These studies show that it is not uncommon for raw milk and cheese to contain detectable numbers of coagulase-positive Staphylococcus aureus. Finally, information is presented on the behavior of staphylococci in dairy products. Most of the work deals with growth of and enterotoxin production by S. aureus in milk and cheese. Growth of staphylococci in these foods is favored by the presence of low numbers of other organisms and is increasingly restricted as the pH decreases.

Enterotoxin Production by Staphylococcus aureus Isolated from Mastitic Cows

2003 ◽  
Vol 66 (9) ◽  
pp. 1693-1696 ◽  
Author(s):  
B. T. CENCI-GOGA ◽  
M. KARAMA ◽  
P. V. ROSSITTO ◽  
R. A. MORGANTE ◽  
J. S. CULLOR
Keyword(s):  
Staphylococcus Aureus ◽  
Dairy Products ◽  
Bovine Mastitis ◽  
Food Poisoning ◽  
Dairy Farms ◽  
Latex Agglutination ◽  
San Joaquin Valley ◽  
In Vitro Synthesis ◽  
Milk And Dairy Products

Staphylococcus aureus is an important cause of mastitis in cows. The ability of S. aureus strains to produce one or more enterotoxins in milk and dairy products is linked to staphylococcal food poisoning. To determine whether staphylococci causing bovine mastitis could cause human foodborne intoxication, the production of staphylococcal enterotoxins A through D (SEA, SEB, SEC, and SED) by 160 S. aureus isolates was evaluated with the use of a reverse passive latex agglutination enterotoxin kit. All S. aureus strains were isolated over a 9-month period from 2,343 routine submissions of a composite quarter collection of individual mastitic cows at 18 dairy farms in the San Joaquin Valley in California. Prior to enterotoxin detection, isolates were grown by a method that enhances the in vitro synthesis of enterotoxin. Twenty-two of 160 S. aureus isolates produced enterotoxin. Seven produced SEC, 12 produced SED, and 3 produced both SEC and SED. None of the isolates produced SEA or SEB.

STAPHYLOCOCCUS AUREUS AND STAPHYLOCOCCAL FOOD INTOXICATIONS. A REVIEW

1972 ◽  
Vol 35 (4) ◽  
pp. 228-241 ◽  
Author(s):  
T. E. Minor ◽  
E. H. Marth
Keyword(s):  
Staphylococcus Aureus ◽  
Dairy Products ◽  
Food Poisoning ◽  
Frozen Foods ◽  
Coagulase Positive Staphylococci

Staphylococcal intoxications involving foods, other than dairy products, have been associated predominantly with meats and bakery items. Outbreaks involving Genoa sausage, corned beef, barbecued chicken, baked ham, fish, pastries, pie fillings, and other foods are reviewed. Because meats have caused food-poisoning outbreaks, commercial samples have been tested for incidence of staphylococcal contamination. Several surveys have revealed that approximately 40% of the samples tested contained coagulase-positive staphylococci. These and other surveys, including studies of some frozen foods, are discussed. Finally, results of research concerning the behavior of staphylococci in several foods are discussed. Investigations on raw, cooked, canned, cured, and smoked meats, and meat pies have been reported in the literature. Studies on pastry and pie fillings have also been conducted and are summarized in this review.

scholarly journals BIOLOGICAL CHARACTERISTICS OF STAPHYLOCOCCUS AUREUS ISOLATES RECOVERED FROM MILK AND DAIRY PRODUCTS MANUFACTURED IN THE REPUBLIC OF CRIMEA

2019 ◽  
pp. 13-18
Author(s):  
I. V. Borodkina
Keyword(s):  
Staphylococcus Aureus ◽  
Dairy Products ◽  
Food Poisoning ◽  
Biochemical Properties ◽  
Biological Characteristics ◽  
The World ◽  
Vitek 2 ◽  
Sour Cream ◽  
The Republic ◽  
Milk And Dairy Products

Staphylococci are one of the causes of food poisoning in many countries of the world. Intoxication occurs due to staphylococcal exotoxins entering the human body. One of the main sources of staphylococcal toxins is milk and dairy products contaminated with pathogenic staphylococci. Staphylococcus aureus has the greatest sanitary and hygienic importance. In 2016–2018 168 samples of ready-to-eat dairy products were tested for Staphylococcus aureus in the Food Safety Laboratory of the FGBI “ARRIAH” in the Republic of Crimea. The tests were performed according to GOST 30347-2016 “Milk and dairy products. Methods of Staphylococcus aureus detection”. Biochemical properties of the recovered isolates were studied using Vitek 2 Compact analyzer. It was established that the following groups of products are contaminated with Staphylococcus aureus to the greatest extent: butter (20%), sour cream (9.09%), curd and curd products (4.55%), pasteurized milk in the consumer packaging (4.35%). The basic biological characteristics of the isolates have been studied and their antimicrobial resistance has been determined. All the isolated Staphylococcus aureus cultures demonstrated a 100% sensitivity to benzylpenicillin, oxacillin, imipenem, ticarcillin, meropenem, ciprofl oxacin, ofl oxacin, gentamicin, amikacin, doxycycline, tetracycline, rifampin, chloramphenicol, cefotaxime, ceftriaxone, trimethoprim and were 100% resistant to enrofl oxacin. Resistance to streptomycin was determined in 28.6% of isolates, and 14.3% of isolates were resistant to vancomycin. Methicillin-resistant staphylococci were not detected among the bacteria.

scholarly journals Phenotypic and Genotypic Characterization of Methicillin, Vancomycin, and Erythromycin-resistant Staphylococcus aureus Isolated from Milk and Dairy Products

2021 ◽  
Vol 11 (4) ◽  
pp. 642-657
Author(s):  
Shimaa Tawfeeq Omara ◽  
Ashraf Samir Hakim ◽  
Magdy Ali Bakry
Keyword(s):  
Staphylococcus Aureus ◽  
Antibiotic Resistance ◽  
Dairy Products ◽  
Dairy Product ◽  
Food Poisoning ◽  
Pcr Amplification ◽  
Phenotypic Resistance ◽  
White Cheese ◽  
Resistance Patterns ◽  
Milk And Dairy Products

Detailed information on the resistance patterns of Staphylococcus aureus (S. aureus) in milk and cheese is strongly required to facilitate risk assessment analysis in case of food poisoning context and to improve therapeutic approaches used in dairy farms. The present study aimed to perform phenotypic and genotypic antimicrobial characterizations of methicillin, vancomycin, and erythromycin-resistant S. aureus isolated from milk and dairy products through screening mecA, vanA, and ermC using molecular PCR amplification technology. Moreover, the association between each genotypic and its related antibiotic resistance phenotypic features within the isolated S. aureus strains were analyzed. Moreover, the current study aimed to study MRSA's ability to form biofilms. Out of 226 milk and dairy product samples collected from different retailers in Giza Governorate, 69.5% of the samples were positive for the presence of S. aureus. The isolation rate of S. aureus strains from cattle milk, sheep milk, white cheese, flamenco, and mesh samples were 79.7%, 76.5%, 56.0%, 40.0%, and 94.7%, respectively. Multidrug-resistant S. aureus (MDR) was detected in 51% of all isolated S. aureus strains. All tested S. aureus strains were sensitive to trimethoprim-sulfamethoxazole, linezolid, ciprofloxacin, and gentamycin. However, their resistance rates against penicillin, oxacillin, vancomycin, erythromycin, tetracycline, clindamycin and chloramphenicol were 62.4%, 65.0%, 44.6%, 45.9%, 21.0%, 14.0%, and 2.5%, respectively. Of the isolated S. aureus strains, 72.6%, 40.1%, and 48.4% were carriers for mecA, vanA, and ermC genes and the amplified products were at 310, 1030, and 295 bp, respectively. Methicillin-resistant S. aureus isolates were detected in 47.1% of all isolated S. aureus strains. The results indicated that 35.0% of the tested S. aureus strains were genotypic vanA gene carriers and phenotypic resistant to vancomycin representing vancomycin-resistant S. aureus strains. Moreover, 42.7% of all isolated S. aureus strains were carriers for ermC gene and were phenotypic resistant to erythromycin representing erythromycin-resistant S. aureus. The presence of mecA, vanA, and ermC genes in S. aureus was statistically associated with their related phenotypic resistance patterns against both penicillin and oxacillin, vancomycin, and erythromycin, respectively. Moreover, along with an increase in the frequency of mecA, vanA, and ermC genes, their phenotypic antibiotic resistance patterns sharply increased with an odd ratio >1. Of MRSA isolates, 6.8% indicated weak biofilm-formation ability, while 93.2% exhibit no biofilm-forming ability.

scholarly journals Isolation and Identification of Biofilm-Forming Staphylococcus Aureus in Commercial Cow Milk Products

SCISCITATIO ◽  
2020 ◽  
Vol 1 (2) ◽  
pp. 87-93
Author(s):  
Dominggas Yambise ◽  
Catarina Aprilia Ariestanti ◽  
Tri Yahya Budiarso
Keyword(s):  
Staphylococcus Aureus ◽  
Dairy Products ◽  
Food Poisoning ◽  
Brain Heart Infusion ◽  
Cow Milk ◽  
Isolation And Identification ◽  
Milk Products ◽  
Commercial Milk ◽  
Confirmation Analysis ◽  
Yogyakarta City

Food poisoning caused by the contamination from Staphylococcus aureus are frequently found in foodespecially in dairy products. Pasteurization process in milk production was not enough to kill S. aureus becauseit formed biofilm that could survive in high temperature. This research aimed to study the presence of biofilmforming S. aureus in samples from packed commercial milk products in Yogyakarta City, Indonesia. Twentyisolates from dairy products were grown in Brain Heart Infusion (BHI) broth then inoculated into Braid-ParkerAgar (BPA) medium to get the candidate of S. aureus isolates. These isolate candidates were selected usingMannitol Salt Agar (MSA) and Congo Red Agar (CRA) medium. Another selection was done by carbohydratefermentation analysis and confirmed using API STAPH. Confirmation analysis showed that eight isolateswere identified as S. aureus. Another two isolates were identified as S. xylosus and S. haemolyticus. Therefore,it indicated the presence of Staphylococcus aureus as contaminant in dairy products.

scholarly journals Enterotoxin-encoding genes in Staphylococcus aureus from buffalo milk

2019 ◽  
Vol 39 (8) ◽  
pp. 587-591
Author(s):  
Emmanuella O. Moura ◽  
Adriano H.N. Rangel ◽  
Cláudia S. Macêdo ◽  
Stela A. Urbano ◽  
Luciano P. Novaes ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Polymerase Chain Reaction ◽  
Dairy Products ◽  
Laboratory Tests ◽  
Animal Health ◽  
Food Poisoning ◽  
Buffalo Milk ◽  
Chain Reaction ◽  
Polymerase Chain ◽  
Encoding Genes

ABSTRACT: This paper investigated the occurrence of Staphylococcus aureus and the detection of enterotoxin-encoding genes of these strains in milk collected from 30 Murrah buffaloes used to produce dairy products in Brazil. A total of 68 strains of Staphylococcus aureus were found as identified by conventional laboratory tests, and thus screened for sea, seb, sec, sed, see, seg, seh and sei enterotoxin-encoding genes by polymerase chain reaction (PCR). Twelve strains containing enterotoxin-amplified genes were found, with higher expression for the sei and seh genes. These results can be attributed to animal health and inadequate cleaning of the equipment, indicating the need for better quality control in animal production and health lines. The results of this study with the presence of pathogens and their enterotoxigenic potential indicate a source of food poisoning, as well as being a pioneering study in the detection of new enterotoxins for buffalo milk.

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