Comparison of two commercial kits for the detection of enterotoxins produced byStaphylococcus aureusstrains isolated from foods

Abstract

Fifty‐two biotyped and phage‐typed Staphylococcus aureus strains previously tested for enterotoxin production by reversed passive latex agglutination were examined with a new ‘sandwich type’ SET‐ELISA kit designed to detect simultaneously five staphylococcal enterotoxins (SE). The strains were isolated from beef forequarters and meat cuts in Zaïre. The enzyme‐linked immunosorbent assay detected four additional SEE producers belonging to the human or non‐host‐specific biotypes (phage group III or not typable). Both methods, with the same cost per analysis, very good reliability and repeatibility, are easy to use for routine work. The tested SET‐ELISA kit is particularly convenient for serial analyses but requires some training for the visual interpretation of the results.

Incidence, growth and enterotoxin production of Staphylococcus aureus in insufficiently dried traditional beef ham “govedja pršuta” under different storage conditions

“…Detection techniques for some of the staphylococcal enterotoxins are commercially available and require from one and a half to 24 h to be completed. Reported detection limits range from 0.5 to 2 ng enterotoxin per gram of food (Di Pinto, Forte, Ciccarese, Conversano, & Tantillo, 2004;Mathieu, Isigidi, & Devriese, 1992;Park, Akhtar, & Rayman, 1994;Vernozy-Rozand, Mazuy-Cruchaudet, Bavai, & Richard, 2004;Wieneke, 1991).…”

Immunoquantitative Real-Time PCR for Detection and Quantification of Staphylococcus aureus Enterotoxin B in Foods

“…Application of iqPCR for detection of SEB in cultures of S. aureus revealed the onset of SEB production after 4 h of incubation at 22, 37, and 42°C, which was in the first half of the exponential growth phase. The total amounts of SEB produced by the two strains tested were larger at 42°C than at 37°C and were strain dependent.The reported detection limits of available commercial systems for detection of Staphylococcus aureus enterotoxins (SE) range from 0.5 to 2 ng enterotoxin per g of food (11,16,18,20,21). The sensitivity of detection methods and their ability to deliver quantitative information concerning the amounts of toxin present may require improvement, as it is possible that the established intoxication dose is underestimated due to constraining detection limits.…”