Characterization of Staphylococcus aureus strains associated with food poisoning outbreaks in France

Kérouanton, Annaëlle; Hennekinne, Jacques‐Antoine; Letertre, Capucine; Petit, Laëtitia; Chesneau, O.; Brisabois, Anne; Buyser, M.L. De

doi:10.1016/j.ijfoodmicro.2006.10.050

Cited by 289 publications

(195 citation statements)

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“…Jørgensen et al (2005) and Kérouanton et al (2007) suggested the possibility of variations in the sequences of the analyzed genes, which could hinder the proper annealing of the primers in the PCR reaction. Analysis of DNA sequences could be a solution to reveal…”

Section: Discussionmentioning

confidence: 99%

Enterotoxigenic potential of Staphylococcus aureus isolated from Artisan Minas cheese from the Serra da Canastra - MG, Brazil

et al. 2013

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Section: Discussionmentioning

confidence: 99%

Enterotoxigenic potential of Staphylococcus aureus isolated from Artisan Minas cheese from the Serra da Canastra - MG, Brazil

et al. 2013

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“…Besides dairy products, S. aureus is commonly found in raw, cooked, or roasted meat products, sausages, canned meats, fish and vegetable products, seafood, rice, potatoes and tuna salad, bakery products, pancakes, cream, egg noodles (HalpinDohnalek & Marth 1989;Baird-Parker 2000;Normanno et al 2005;Kérouanton et al 2007). It also grew well in pasta during drying until the water activity (a w ) dropped to 0.93 or 0.86, respectively (Valík & Görner 1993).…”

mentioning

confidence: 99%

Optimisation of Fermentative Parameters for GABA Enrichment by Lactococcus lactis

Lu¹,

Xie²,

Gu³

2009

Czech J. Food Sci.

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Staphylococcus aureus is a pathogenic bacterium that induces several of human illnesses. The staphylococcal enterotoxin (SE) production as the results of previous growth of toxigenic strains is the most crucial problem which may lead to the staphylococcal food poisoning outbreaks in humans. That is why the growth of three strains of Staphylococcus aureus was characterised in milk and modelled in dependence of temperature. For the lag phase duration of S. aureus 2064, the Davey model was used with the following result: ln(1/lag) = 1.973 -87.92/t + 285.09/t 2 (r 2 = 0.962).The dependence of the growth rate on incubation temperature was modelled by the Ratkowsky square root model and Gibson in sub-optimal and whole temperature range, respectively. The validation of both models showed high significance of the growth rate data fitting. The optimal temperature of t opt = 38.5°C was resulted from Gibson model for the S. aureus 2064 growth in milk. For practical purpose, the time necessary for the increase of S. aureus by 3 log counts was also calculated within the growth temperature range. These data may provide useful information e.g. for the producers using raw milk in their artisanal cheese practice as the specific strains were used in this study.

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“…Other symptoms, such as diarrhea, abdominal pain, and nausea may also be present, but systemic manifestations such as fever are very uncommon (Alouf and Muller-Alouf, 2003;Kerouanton et al, 2007). Although extremely incapacitating, staphylococcal food poisoning is usually self-limiting and symptoms last about 1 day.…”

Section: Seamentioning

confidence: 99%

Staphylococcal Enterotoxins, Stayphylococcal Enterotoxin B and Bioterrorism

Hale¹

2012

Bioterrorism

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Characterization of Staphylococcus aureus strains associated with food poisoning outbreaks in France

Cited by 289 publications

References 28 publications

Enterotoxigenic potential of Staphylococcus aureus isolated from Artisan Minas cheese from the Serra da Canastra - MG, Brazil

Enterotoxigenic potential of Staphylococcus aureus isolated from Artisan Minas cheese from the Serra da Canastra - MG, Brazil

Optimisation of Fermentative Parameters for GABA Enrichment by Lactococcus lactis

Staphylococcal Enterotoxins, Stayphylococcal Enterotoxin B and Bioterrorism

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