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.

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.

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.

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 Identification of Staphylococcus aureus and Group B Streptococci from Bovine Mastitis Cases by Latex Agglutination

1995 ◽  
Vol 48 (1) ◽  
pp. 13-17
Author(s):  
Ichiro NAKAYA ◽  
Etsuji HAKOGI ◽  
Yoshiyuki MARUO ◽  
Yuji OGURA ◽  
Susumu NOMA ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Bovine Mastitis ◽  
Latex Agglutination ◽  
Group B Streptococci ◽  
Group B

scholarly journals Within-Host Adaptation of Staphylococcus aureus in a Bovine Mastitis Infection Is Associated with Increased Cytotoxicity

2021 ◽  
Vol 22 (16) ◽  
pp. 8840
Author(s):  
Katharina Mayer ◽  
Martin Kucklick ◽  
Helene Marbach ◽  
Monika Ehling-Schulz ◽  
Susanne Engelmann ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Bovine Mastitis ◽  
Adaptive Strategy ◽  
Subclinical Mastitis ◽  
Growth Conditions ◽  
Typical Feature ◽  
Host Adaptation ◽  
Bovine Mammary Epithelial Cells ◽  
Strain Pair

Within-host adaptation is a typical feature of chronic, persistent Staphylococcus aureus infections. Research projects addressing adaptive changes due to bacterial in-host evolution increase our understanding of the pathogen’s strategies to survive and persist for a long time in various hosts such as human and bovine. In this study, we investigated the adaptive processes of S. aureus during chronic, persistent bovine mastitis using a previously isolated isogenic strain pair from a dairy cow with chronic, subclinical mastitis, in which the last variant (host-adapted, Sigma factor SigB-deficient) quickly replaced the initial, dominant variant. The strain pair was cultivated under specific in vitro infection-relevant growth-limiting conditions (iron-depleted RPMI under oxygen limitation). We used a combinatory approach of surfaceomics, molecular spectroscopic fingerprinting and in vitro phenotypic assays. Cellular cytotoxicity assays using red blood cells and bovine mammary epithelial cells (MAC-T) revealed changes towards a more cytotoxic phenotype in the host-adapted isolate with an increased alpha-hemolysin (α-toxin) secretion, suggesting an improved capacity to penetrate and disseminate the udder tissue. Our results foster the hypothesis that within-host evolved SigB-deficiency favours extracellular persistence in S. aureus infections. Here, we provide new insights into one possible adaptive strategy employed by S. aureus during chronic, bovine mastitis, and we emphasise the need to analyse genotype–phenotype associations under different infection-relevant growth conditions.

Characterization of Staphylococcus aureus from Milk and Dairy Products Sold in Some Local Markets of Mymensingh District of Bangladesh

2018 ◽  
Vol 08 (06) ◽  
Author(s):  
Zobayda Farzana Haque ◽  
Abdullah Al Momen Sabuj ◽  
Md. Muket Mahmud ◽  
Amrita Pondit ◽  
Md. Ariful Islam ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Dairy Products ◽  
Local Markets ◽  
Milk And Dairy Products

Molecular typing of staphylococcus aureus strains from Iranian raw milk and dairy products by coagulase gene polymorphisms

2015 ◽  
Vol 7 ◽  
pp. 169-177 ◽  
Author(s):  
Azar Asadollahi Dehkordi ◽  
Elahe Tajbakhsh ◽  
Forough Tajbakhsh ◽  
Faham Khamesipour ◽  
Manouchehr Momeni Shahraki ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Molecular Typing ◽  
Dairy Products ◽  
Gene Polymorphisms ◽  
Raw Milk ◽  
Milk And Dairy Products

scholarly journals Efficacy of Bacteriophages Against Staphylococcus aureus Isolates from Bovine Mastitis

2020 ◽  
Vol 13 (3) ◽  
pp. 35 ◽  
Author(s):  
Isabel Titze ◽  
Tatiana Lehnherr ◽  
Hansjörg Lehnherr ◽  
Volker Krömker
Keyword(s):  
Staphylococcus Aureus ◽  
Host Range ◽  
Bacterial Infections ◽  
Plaque Assay ◽  
Bovine Milk ◽  
Bovine Mastitis ◽  
Raw Milk ◽  
Pasteurized Milk

The lytic efficacy of bacteriophages against Staphylococcus aureus isolates from bovine milk was investigated in vitro, regarding possible applications in the therapy of udder inflammation caused by bacterial infections (mastitis). The host range of sequenced, lytic bacteriophages was determined against a collection of 92 Staphylococcus (S.) aureus isolates. The isolates originated from quarter foremilk samples of clinical and subclinical mastitis cases. A spot test and a subsequent plaque assay were used to determine the phage host range. According to their host range, propagation and storage properties, three phages, STA1.ST29, EB1.ST11, and EB1.ST27, were selected for preparing a bacteriophage mixture (1:1:1), which was examined for its lytic activity against S. aureus in pasteurized and raw milk. It was found that almost two thirds of the isolates could be lysed by at least one of the tested phages. The bacteriophage mixture was able to reduce the S. aureus germ density in pasteurized milk and its reduction ability was maintained in raw milk, with only a moderate decrease compared to the results in pasteurized milk. The significant reduction ability of the phage mixture in raw milk promotes further in vivo investigation.

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