Methicillin-resistant Staphylococcus aureus toxic shock syndrome

Walden, Andrew; Harriet, Hughes; Alyaqoobi, Mubarak

doi:10.1016/j.jinf.2007.10.007

Cited by 1 publication

(1 citation statement)

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“…In foods, human intoxication with S. aureus is normally caused by enterotoxins produced by some strains. These virulence factors can induce gastroenteric syndrome and toxic shock syndrome (Wilson and others ; Walden and others ; Pereira and others ). In this circumstance, bottarga manufacturing could be a possible cause of bacterial contamination in different attendant situations: (i) considerable manual work, (ii) S. aureus salt and temperature resistance (Thomas and others ), (iii) temperatures in bottarga work processing, ranging from 0 to 30 °C.…”

Section: Introductionmentioning

confidence: 99%

Recovery of Staphylococcus aureus in Gray Mugil cephalus Roe (Bottarga): Investigation by an Integrated Cultural/Molecular Approach

Brandas

Orrù

Carraro

et al. 2015

Journal of Food Science

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In the Mediterranean area, salted and dried roe from the gray Mugil cephalus "bottarga" represent a speciality food with great commercial value. Bottarga is currently produced by a traditional handmade process and, the risk of human bacterial contamination during its manufacturing is still unknown; in this perspective the foodborne pathogen Staphylococcus aureus could potentially contaminate this product due to poor sanitation or bad handling during processing. The aim of this work is: to evaluate the contamination level of foodborne pathogens at different product manufacturing stages and, in addition, to describe a fast and realizable method for the rapid detection of S. aureus in bottarga samples in the field. A cultural procedure was initially used to investigate the occurrence of S. aureus and the other main foodborne pathogens in bottarga samples at the different manufacturing stages (from roe to final product). In addition, a molecular approach was used to rapidly determine the presence of total bacteria, S. aureus, and its potential toxigenicity. Of the 194 specimens analyzed, we identified: Clostridium perfringens, Enterococcus spp. and Enterobacteriaceae. However, some samples resulted as being contaminated with S. aureus (4% in roe and 8.7% in the final product). During the bottarga manufacturing process, we observed an increase in pathogen levels (from 10(2) to 10(5) CFU/g) in contaminated samples, and entA and entB genotypes were identified. Reconstruction experiments suggest that the fresh roe and the bottarga (not completely dried) could represent a risk for the contamination and growth of pathogen bacteria.

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Section: Introductionmentioning

confidence: 99%