Food-Poisoning Potential of the Enterococci

Abstract

Deibel , R. H. (American Meat Institute Foundation, Chicago, Ill.), and J. H. Silliker . Food-poisoning potential of the enterococci. J. Bacteriol. 85: 827–832. 1963.—A total of 23 enterococcus strains were fed to two and sometimes three human volunteers in an effort to elicit food-poisoning symptoms. Each culture was consumed after it was grown in whole sterile milk or on the surface of commercially sterile ham slices. Six strains of Streptococcus faecalis var. liquefaciens were consumed after complete liquefaction of gelatin. In addition, strains of S. faecalis were consumed after having been grown in media which altered the energy metabolism (arginine, gluconate, malate, and pyruvate). In no instance were any of the above conditions of growth conducive to the production of food-poisoning symptoms in the volunteers. Moreover, no evidence was found to indicate that either the age of the culture or the disruption of the cell was a factor in the production or release of a toxic principle. It would appear that until the environmental conditions (if any) for food poisoning are defined the evidence obtained suggests that the association of enterococci and food poisoning is questionable.

Microbial Quality of Industrial Liquid Egg White: Assumptions on Spoiling Issues in Egg‐Based Chilled Desserts

“…Enterococci are widely distributed in the environment, principally inhabiting the human and animal gastrointestinal tract (Moreno and others for review). They are also highly occurring in soil, in surface waters and on plants, vegetables, and insects (Deibel and Silliker ; Mundt ). Even if widely used as probiotics for their ability to produce bacteriocins (enterocins) in fermented foods, some enterococci are also recognized of safety concern because they carry potential virulence factors and can display pathogenic traits (De Vuyst and others ).…”

The Group D Streptococci1

“…Food Poisoning A number of reports have appeared implicating enterococci in food-poisoning outbreaks, and the literature associated with this subject has been reviewed (46,168). In most instances, the mere finding of enterococci in the suspect food has constituted grounds for their implication in the food-poisoning outbreak.…”

“…In the past, enterococci have been implicated as the etiological agent of food-poisoning incidents. This association has been questioned (46), and definitive evidence affirming or negating their involvement in food-borne gastroenteritis is lacking. Despite the stigma associated with their fecal origin and doubtful food-poisoning propensity, these bacteria possess potential value in some food fermentations.…”

Enterococci vs non-lactic acid microflora as hygiene indicators for sweetened yoghurt

“…The presence of enterococci in dairy products has long been considered an indication of inadequate sanitary conditions during the production and processing of milk (Gira¡a et al 1997). These bacteria are widely distributed in the environment, principally inhabiting the human and animal gastrointestinal tract, and are also found in plants, insects and soil (Deibel andSilliker 1963, Sneath 1994). Although they are not related to food intoxication, they are sometimes associated with abdominal and hospital infections because of their resistance to antibiotics (Deibel and Silliker 1963).…”

“…These bacteria are widely distributed in the environment, principally inhabiting the human and animal gastrointestinal tract, and are also found in plants, insects and soil (Deibel andSilliker 1963, Sneath 1994). Although they are not related to food intoxication, they are sometimes associated with abdominal and hospital infections because of their resistance to antibiotics (Deibel and Silliker 1963). Enterococcus faecalis, Enterococcus feacium and Enterococcus bovis were the main species isolated from contaminated fermented milks (Vanos 1991).…”