<i>Staphylococcus aureus</i> and related staphylococci in foods: ecology, proliferation, toxinogenesis, control and monitoring

Mossel, D. À. A.; Netten, P. van

doi:10.1111/j.1365-2672.1990.tb01804.x

Cited by 31 publications

(26 citation statements)

References 118 publications

(63 reference statements)

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“…Our results indicate a relative predominance of S. sciuri and S. saprophyticus (both coagulase-negative staphylococci) in Domiati cheese. Fortunately, S. aureus was detected in only one cheese sample, indicating either that good sanitation procedures were applied during Domiati cheese manufacturing or that S. aureus is not a good competitor with other bacterial species (36). This study also revealed the presence of other coagulase-negative staphylococci: S. simulans and S. chromogenes were identified for the first time in Domiati cheese.…”

Section: Brevibacterium Caseimentioning

confidence: 82%

Biodiversity of Bacterial Ecosystems in Traditional Egyptian Domiati Cheese

El-Baradei

Delacroix-Buchet²,

Ogier³

2007

Appl Environ Microbiol

122

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Bacterial biodiversity occurring in traditional Egyptian soft Domiati cheese was studied by PCR-temporal temperature gel electrophoresis (TTGE) and PCR-denaturing gradient gel electrophoresis (DGGE). Bands were identified using a reference species database (J.-C. Ogier et al., Appl. Environ. Microbiol. 70:5628-5643, 2004); de novo bands having nonidentified migration patterns were identified by DNA sequencing. Results reveal a novel bacterial profile and extensive bacterial biodiversity in Domiati cheeses, as reflected by the numerous bands present in TTGE and DGGE patterns. The dominant lactic acid bacteria (LAB) identified were as follows: Leuconostoc mesenteroides, Lactococcus garvieae, Aerococcus viridans, Lactobacillus versmoldensis, Pediococcus inopinatus, and Lactococcus lactis. Frequent non-LAB species included numerous coagulase-negative staphylococci, Vibrio spp., Kocuria rhizophila, Kocuria kristinae, Kocuria halotolerans, Arthrobacter spp./ Brachybacterium tyrofermentans. This is the first time that the majority of these species has been identified in Domiati cheese. Nearly all the dominant and frequent bacterial species are salt tolerant, and several correspond to known marine bacteria. As Domiati cheese contains 5.4 to 9.5% NaCl, we suggest that these bacteria are likely to have an important role in the ripening process. This first systematic study of the microbial composition of Domiati cheeses reveals great biodiversity and evokes a role for marine bacteria in determining cheese type.Domiati cheese (Gbnah Beeda) is the most popular soft white pickled cheese in Egypt and makes up about 75% of the cheese produced and consumed in that country (52). It differs chiefly from other pickled cheese varieties, such as feta, Brinza, or Telema cheese, in that the milk is salted at the first step of its manufacture. The proportion of salt (5 to 14%) depends on the season of manufacture and on the temperature of cheese ripening (1). The cheese is made from either cow or buffalo whole milk or a mixture of the two. The salted milk can be curdled fresh or sometimes after pasteurization, without the addition of any starter cultures. The cheese can be consumed either fresh or, more often, after pickling in salted whey or a brine solution for up to 2 to 4 months. Recently, molecular methods such as temporal temperature gel electrophoresis (TTGE) and/or denaturing gradient gel electrophoresis (DGGE) (5, 17, 38) were successfully used to identify the bacterial biodiversity of different types of cheese such as artisanal Sicilian (43), Stilton (18), mozzarella (6,19,34), Beaufort, Saint Nectaire, Morbier, Epoisse (41), Mish (10), Karish (11), and hard Ras cheeses (13). Large-scale analyses of dairy samples in INRA, France, have led to the establishment of a reference database, allowing comparative identification of some 170 bacterial species, including some food pathogens (41). The aim of the present work was to use these molecular methods to characterize the bacterial biodiversity of the popular Egyptian Domiati cheese...

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Section: Brevibacterium Caseimentioning

confidence: 82%

Biodiversity of Bacterial Ecosystems in Traditional Egyptian Domiati Cheese

El-Baradei

Delacroix-Buchet²,

Ogier³

2007

Appl Environ Microbiol

122

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“…aureus elaborates an array of toxins and enzymes that assist it in overcoming the host defences. Some strains produce one or more of six serologically related enterotoxins designated A, B, C1, C2, D and E [11][12][13]. Ingestion of the preformed toxins in contaminated foods leads to the rapid development of vomiting and diarrhoea, the characteristic symptoms of staphylococcal food poisoning [11,12,14,15].…”

Section: Introductionmentioning

confidence: 99%

“…withstand heating at 120°C for 10 min or 100°C for 2 h [13]. As a result of their heat stability most heating processes used in restaurants may not adequately inactivate preformed toxins although they may be sufficient to kill vegetative bacteria.…”

Section: Introductionmentioning

confidence: 99%

“…Enterotoxin-producing S. aureus is an important cause of food poisoning in many parts of the world [11][12][13][14][15]. It accounts for 14-20% of outbreaks involving contaminated food in the USA [8], and in the United Kingdom restaurants are the second most important place for acquiring staphylococcal food poisoning [10].…”

Section: Introductionmentioning

confidence: 99%

“…The human anterior nares and finger tips are important sources of enterotoxigenic and nonenterotoxigenic staphylococci [13,16]. Nasal carriage of antibiotic-resistant S. aureus by hospital workers is an important source of outbreaks of staphylococcal infections in hospitals [3][4][5][6][16][17][18].…”

Section: Introductionmentioning

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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