Enterotoxin production by strains ofStaphylococcus aureusisolated from foods and human beings

Abstract

Enterotoxin production by strains of Staphylococcus aureus isolated from routine samples of foods and from human beings was investigated. Twenty-one to 26% of 112 strains isolated from raw meat, sausages and poultry and 32-36% of 183 strains isolated from cooked foods, e.g. meat, chicken and frozen seafoods, produced enterotoxins A, B, C, D or E. Staph. aureus isolated from raw meat and chicken less frequently produced enterotoxins A, B, C or E and more frequently enterotoxin D, than those from cooked meat and seafoods. Of the 113 strains isolated from cheese and raw milk 6-11% produced enterotoxin and most of these produced enterotoxin D. Only a few strains isolated from foods produced enterotoxin E. Results of enterotoxin tests on Staph. aureus from human beings resembled those on strains from cooked foods.

Enterotoxin production, phage typing and serotyping ofStaphylococcus aureusstrains isolated from clinical materials and food

“…The same findings were reported by Wieneke (1974), Petras & Maskova (1980), De Buyser & Janin (1981 and by Melconian, Brun & Fleurette (1982), whereas others have reported a high frequency of SEB production (Girija, Gupta & Mithal, 1980;Reali, 1982). This difference could be related to the origin of the strains studied since the latter authors isolates possessed the potentiality of producing enterocolitis (Girija, Gupta & Mithal, 1980) or were not connected with food poisoning outbreaks (Reali, 1982).…”

Enterotoxin production by strains ofStaphylococcus aureusisolated from clinical and non-clinical specimens with special reference to enterotoxin F and toxic shock syndrome

“…The production of enterotoxins A to E by strains isolated from human infections corresponded with the results of Wieneke (1974) and Berman, Gilpil & Knight (1981). The enterotoxin production by strains isolated from animals agreed with the results of Casman et al (1967), Bruckler et al (1981) and Shiozawa, Kato & Shimiza (1980).…”

Growth and enterotoxin production ofStaphylococcus aureusin shrimp

“…The same may also be true for the North Sea shrimp as these were frequently peeled by workers from other countries. The frequency of enterotoxin production by S. aureus isolated from shrimp is in agreement with the frequency reported for strains isolated from humans (De Nooy, van Leeuwen & Notermans, 1982;Wieneke, 1974;Petra's & Maskova, 1982). It is of interest that 22 % of the strains tested produced SEF.…”

“…Enterotoxin production is more often observed in staphylococci of human origin than in those from other sources. It has become clear from a number of studies that about 50 % of S. aureus isolated from humans produce enterotoxin (Wieneke, 1974;Olsvik et al 1981;De Nooy, van Leeuwen & Notermans, 1982). However, only a few food-poisoning outbreaks have been ascribed to staphylococcal enterotoxins in cooked peeled shrimp (Gilbert & Wieneke, 1973;Turnbull & Gilbert, 1982); no recent outbreaks have been reported in the annual reports of Centers for Disease Control, USA, the Health Protection Branch, Canada, or elsewhere.…”