Carriage of Staphylococcus aureus among food handlers: An ongoing challenge in public health

Bencardino, Daniela; Amagliani, Giulia; Brandi, Giorgio

doi:10.1016/j.foodcont.2021.108362

Cited by 74 publications

(39 citation statements)

References 149 publications

(228 reference statements)

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“…Remarkably, SEs are widely distributed in food processing environments, workers' skin, food production animals, and frequently contaminate raw milk and dairy products, raw meat and meat products, ready-to-eat food, etc. [4,5]. Notably, SEs toxin protein is highly resistant to harsh-sterilization environments during food processing (freezing, drying, heat treatment, acid, alkali), and are even resistant to proteolytic enzymes (including pepsin, trypsin, renin and papain) [4,6].…”

Section: Introductionmentioning

confidence: 99%

Staphylococcal Enterotoxin A Induces Intestinal Barrier Dysfunction and Activates NLRP3 Inflammasome via NF-κB/MAPK Signaling Pathways in Mice

Liu

Chi

Yang

et al. 2022

Toxins

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Staphylococcal enterotoxin A (SEA), the toxin protein secreted by Staphylococcus aureus, can cause staphylococcal food poisoning outbreaks and seriously threaten global public health. However, little is known about the pathogenesis of SEA in staphylococcal foodborne diseases. In this study, the effect of SEA on intestinal barrier injury and NLRP3 inflammasome activation was investigated by exposing BALB/c mice to SEA with increasing doses and a potential toxic mechanism was elucidated. Our findings suggested that SEA exposure provoked villi injury and suppressed the expression of ZO-1 and occludin proteins, thereby inducing intestinal barrier dysfunction and small intestinal injury in mice. Concurrently, SEA significantly up-regulated the expression of NLRP3 inflammasome-associated proteins and triggered the mitogen-activated protein kinase (MAPK) and nuclear factor kappa-B (NF-κB) signaling pathways in jejunum tissues. Notably, selective inhibitors of MAPKs and NF-κB p65 ameliorated the activation of NLRP3 inflammasome stimulated by SEA, which further indicated that SEA could activate NLRP3 inflammasome through NF-κB/MAPK pathways. In summary, SEA was first confirmed to induce intestinal barrier dysfunction and activate NLRP3 inflammasome via NF-κB/MAPK signaling pathways. These findings will contribute to a more comprehensive understanding of the pathogenesis of SEA and related drug-screening for the treatment and prevention of bacteriotoxin-caused foodborne diseases via targeting specific pathways.

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Section: Introductionmentioning

confidence: 99%

Staphylococcal Enterotoxin A Induces Intestinal Barrier Dysfunction and Activates NLRP3 Inflammasome via NF-κB/MAPK Signaling Pathways in Mice

Liu

Chi

Yang

et al. 2022

Toxins

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“…The heat-stable enterotoxins can cause foodborne illnesses ( 29 ). Foods that are not cooked after handling, such as sliced meats, puddings, pastries, and sandwiches, are especially risky if contaminated with S. aureus ( 30 ). P. aeruginosa is a gram-negative ubiquitous opportunistic bacterium.…”

Section: Introductionmentioning

confidence: 99%

Antibacterial and Biofilm Degradation Effects of Hungarian Honeys Linked With Botanical Origin, Antioxidant Capacity and Mineral Content

et al. 2022

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The aim of the study was to assess the impact of four unifloral honeys on the food-borne pathogens Pseudomonas aeruginosa and Staphylococcus aureus, by analyzing the honeys’ antibacterial and biofilm degradation effects, as well as their antioxidant activity and element content. Linden and milkweed honeys represented light colored honeys, while goldenrod and chestnut honeys the darker ones. The botanical origin of the honeys and the relative frequency of their pollen types were established with melissopalynological analysis. The antioxidant capacities were calculated by two single electron transfer based methods (TRC – Total Reducing Capacity and TEAC – Trolox Equivalent Antioxidant Capacity) and a hydrogen atom transfer based assay (ORAC – Oxygen Radical Absorbance). The amount of four main macro- and two microelements was quantified. The antibacterial activity was determined by minimum inhibitory concentration (MIC) and membrane degradation assays. Furthermore, the biofilm degradation power of the samples was studied as well. The light colored linden honey with the lowest TRC and TEAC, but with the highest ORAC antioxidant activity and high element content showed the best antibacterial and biofilm degradation effects. Meanwhile, the dark colored chestnut honey with significantly higher single electron transfer based antioxidant capacities, with high element content, but lower ORAC showed significantly higher MIC and lower membrane degradation activity than linden honey. In case of biofilm degradation, both honey types gave similarly high inhibitory effect. Goldenrod honey was similarly effective regarding its MIC properties like chestnut honey, but had significantly lower antioxidant potential and ability to disrupt bacterial membranes and biofilms. Milkweed honey was the honey type with the lowest bioactivity and element content. The honeys, unequivocally characterized by their antioxidant characters and element content, displayed different antibacterial and biofilm degradation effects. In addition, some honey traits were found to be good predictors of the antimicrobial potential of honeys: ORAC assay showed correlation with the MIC values of both bacteria, and strict correlation was found between the mineral content and the antibiofilm activity of the studied honeys. Our studies indicate that unifloral honeys, such as linden and chestnut honeys, are plant-derived products with great potential as antimicrobial agents in food preservation, exhibiting remarkable antibacterial activity against food-borne pathogens.

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“…As the biofilm can mature and then disperse, it acts as a reservoir of enterotoxigenic staphylococci, thus contaminating food products, equipment, work surfaces and tools, and even workers (Doulgeraki et al, 2017). For this reason, adhesion and biofilm represent important virulence factors that allow S. aureus to survive on different surfaces promoting the colonization of hostile environments, thereby increasing the risk of cross-contamination recurrence (Bencardino et al, 2021). However, few data were available concerning the presence of MRSA strains on milking equipment (Papadopoulos et al, 2018).…”

Section: F I G U R E 1 Risk Factors Of Mrsa Transmission and Preventi...mentioning

confidence: 99%

Role of milk and milk products in the spread of methicillin‐resistant Staphylococcus aureus in the dairy production chain

Titouche

Akkou

Houali

et al. 2022

Journal of Food Science

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Milk and milk products can harbor a multiple varieties of microorganisms. Therefore, they can be an important source of foodborne pathogens, including multidrug‐resistant bacteria. Methicillin‐resistant Staphylococcus aureus (MRSA) causes a wide spectrum of infections both in animals and humans. Over the last two decades, the presence of MRSA in foods and food‐producing animals, including milk and milk products, has been frequently reported worldwide, raising public health concerns. In order to monitor and prevent foodborne MRSA contamination, it is necessary to understand their sources, the pheno/genotypic characteristics of the strains, and their transmission dynamics. In this review, studies conducted worldwide were summarized in order to assess the prevalence and diversity of MRSA circulating in milk and milk products. The risk factors for the occurrence of MRSA in milk and milk products were also discussed with preventive and control measures to avoid MRSA contamination in the dairy food chain.

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Carriage of Staphylococcus aureus among food handlers: An ongoing challenge in public health

Cited by 74 publications

References 149 publications

Staphylococcal Enterotoxin A Induces Intestinal Barrier Dysfunction and Activates NLRP3 Inflammasome via NF-κB/MAPK Signaling Pathways in Mice

Staphylococcal Enterotoxin A Induces Intestinal Barrier Dysfunction and Activates NLRP3 Inflammasome via NF-κB/MAPK Signaling Pathways in Mice

Antibacterial and Biofilm Degradation Effects of Hungarian Honeys Linked With Botanical Origin, Antioxidant Capacity and Mineral Content

Role of milk and milk products in the spread of methicillin‐resistant Staphylococcus aureus in the dairy production chain

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