Enterotoxin production, phage typing and serotyping of<i>Staphylococcus aureus</i>strains isolated from clinical materials and food

Melconian, Alice K.; Brun, Y.; Fleurette, J

doi:10.1017/s0022172400060241

Cited by 31 publications

(18 citation statements)

References 25 publications

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“…This figure was higher than that reported by other workers [19,22,23]. Enterotoxin production in S. aureus has been associated with strains of phage groups I and III [22,23,25]. The majority (85 of 116) of the enterotoxin-producing strains in this study were untypable with the International Set of Typing phages.…”

Section: Resultscontrasting

confidence: 71%

“…In this study enterotoxin A was detected in 28&5 % of the isolates (Table 1). This figure was higher than that reported by other workers [19,22,23]. Enterotoxin production in S. aureus has been associated with strains of phage groups I and III [22,23,25].…”

Section: Resultscontrasting

confidence: 59%

“…Richards and colleagues [9] found that the enterotoxin-producing S. aureus strains isolated from 18 students after an episode of staphylococcal food poisoning were similar to an isolate from a single food handler in the kitchen where the lunches were prepared. Although S. aureus produces six different types of enterotoxins, A-E, enterotoxin A is commonly associated with food poisoning [9,14,22,23]. In this study enterotoxin A was detected in 28&5 % of the isolates (Table 1).…”

Section: Resultsmentioning

confidence: 62%

“…Phage typing was used to study the relatedness of enterotoxin-producing S. aureus isolates [22][23][24]. All the 134 S. aureus obtained were studied.…”

Section: Resultsmentioning

confidence: 99%

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Nasal carriage of enterotoxin-producingStaphylococcus aureusamong restaurant workers in Kuwait City

1996

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SUMMARYEnterotoxin-producing Staphylococcus aureus is a common cause of staphylococcal food poisoning. To determine the incidence of carriage of enterotoxin-producing S. aureus in a sample of the healthy population in Kuwait city, restaurant workers in the city were screened for nasal carriage of S. aureus. 26-6% of 500 workers studied carried S. aureus and 86-6% of the S. aureus produced staphylococcal enterotoxins. 28 % produced enterotoxin A, 28&5 % produced enterotoxin B, 16-4% produced enterotoxin C and 355% produced enterotoxin D. Ten isolates produced both enterotoxins A and B or A and C. 73 % of the isolates were untypeable with standard phages. However, 17 1 %, 3 % and 6% belonged to phage groups I, II and III respectively. The results demonstrated a high level of enterotoxigenic S. aureus carriage among restaurant workers which although lower than that reported for the general population and hospital workers may be important in the restaurant industry.

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Section: Resultscontrasting

confidence: 71%

Section: Resultscontrasting

confidence: 59%

Section: Resultsmentioning

confidence: 62%

“…Phage typing was used to study the relatedness of enterotoxin-producing S. aureus isolates [22][23][24]. All the 134 S. aureus obtained were studied.…”

Section: Resultsmentioning

confidence: 99%

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Nasal carriage of enterotoxin-producingStaphylococcus aureusamong restaurant workers in Kuwait City

1996

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“…Responsible mainly for food poisoning, it has also been associated with toxic shock [4][5][6]. The properties of SEB-producing strains (SEB+) are well documented; Asheshov and co-workers [7] demonstrated that the strains in the 94/96 phage complex were very often SEB+; Melconian and colleagues [8] observed that these strains were lysed mainly by phages of groups II and V; and Dornbusch and Hallander [9] have demonstrated a relationship between oxacillin resistance and toxin production. Recently, Lee and colleagues [10] have shown that TS-associated strains produced either TSST-1, enterotoxin B or, exceptionally, both; they have also shown that SEB+ strains belonged to the same zymotype, suggesting a clonal origin.…”

Section: Introductionmentioning

confidence: 99%

Clonal study of enterotoxin-B producing strains ofStaphylococcus aureus

Renaud¹,

Bornstein²,

Meugnier³

et al. 1994

Epidemiol. Infect.

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SUMMARYSixty-nine Staphylococcus aureas strains, 39 of which produced staphylococcal enterotoxin B (SEB + ) and 14 of which were associated with toxic shock (TS +), were studied using the following markers: serotyping, phage typing, antibiotyping, ribotyping, zymotyping and pulsed-field electrophoresis typing. Analysis of the results showed that the enterotoxin B producing strains were derived from at least three clones: the first two consisted of methicillin-susceptible strains, while the third included the methicillin-resistant (MRSA) strains. TS + strains of nongenital origin appeared to be distributed between the three clones, with no specific characters. INTRODUCTIONThe toxic shock syndrome toxin-i (TSST-1) of Staphylococcus aureus is responsible for staphylococcal toxic shock (TS). Most of the strains of genital origin and 50 % of others belong to the same clone [1]. Among the other S. aureus toxins, staphylococcal enterotoxin B (SEB) has been associated with disease recognized post-mortem [2,3]. Responsible mainly for food poisoning, it has also been associated with toxic shock [4][5][6]. The properties of SEB-producing strains (SEB+) are well documented; Asheshov and co-workers [7] demonstrated that the strains in the 94/96 phage complex were very often SEB+; Melconian and colleagues [8] observed that these strains were lysed mainly by phages of groups II and V; and Dornbusch and Hallander [9] have demonstrated a relationship between oxacillin resistance and toxin production. Recently, Lee and colleagues [10] have shown that TS-associated strains produced either TSST-1, enterotoxin B or, exceptionally, both; they have also shown that SEB+ strains belonged to the same zymotype, suggesting a clonal origin. The aim of the present study was to confirm or refute the existence of an enterotoxin-B producing cell clone by studying the phenotypic and genotypic characters of SEB + strains (whether or not associated with TS) as well as non-producing strains, using six different

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A centenary of academic and less learned Food Microbiology Pitfalls of the past and promises for the future

Mossel

Dijkmann

1984

Antonie van Leeuwenhoek

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A review is presented of the development of Food Microbiology from its roots in different disciplines - including human and animal medicine, general microbiology, agricultural science and food chemistry - to an autonomous science with the main vocation to provide the knowledge allowing providing food that is wholesome, of high quality and acceptable in the microbiological sense. This evolution entailed a change in approach from mere, and often rather primitive inspection of end-products to intervention by (i) identification of hazard points ("critical points" or CPs) by ecological studies; (ii) elimination of CPs by elaboration of Good Manufacturing and Distribution Practices (GMPs); (iii) validation of GMPs by monitoring production lines and final products at point of sale and gauging the results by Risk Analysis. It is emphasized, that although advanced and ecologically sound techniques have become available, it will still require extensive education and training at all levels before the scientific advances outlined in this review will have been fully integrated in day-to-day food production and catering in developed as well developing areas of the world. Interdisciplinary instruction and co-operation cannot be missed in attempts to reach this goal.

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

Cited by 31 publications

References 25 publications

Nasal carriage of enterotoxin-producingStaphylococcus aureusamong restaurant workers in Kuwait City

Nasal carriage of enterotoxin-producingStaphylococcus aureusamong restaurant workers in Kuwait City

Clonal study of enterotoxin-B producing strains ofStaphylococcus aureus

A centenary of academic and less learned Food Microbiology Pitfalls of the past and promises for the future

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