Occurrence, characterization and antimicrobial resistance of enterotoxigenic Staphylococcus aureus isolated from meat and dairy products

Normanno, G.; Salandra, Giovanna La; Dambrosio, Angela; Quaglia, Nicoletta Cristiana; Corrente, Marialaura; Parisi, Antonio; Santagada, Gianfranco; Firinu, A.; Crisetti, Elisabetta; Celano, Gaetano Vitale

doi:10.1016/j.ijfoodmicro.2006.10.049

Cited by 283 publications

(260 citation statements)

References 47 publications

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“…Nonetheless, the ability of S. aureus strains to produce more than one SE has been reported and the combination of SEA-and SΕC-producing strains was shown to be the most common among CM isolates producing two enterotoxins (Jørgensen et al 2005;Valle et al 1990). The low production frequency of other enterotoxins (especially SED) and the lack of SEE synthesis for both OM and CM isolates are in agreement with previous studies (Harvey and Gilmour 1988;Normanno et al 2007a;Valle et al 1990). …”

Section: Detection Of Enterotoxigenic S Aureussupporting

confidence: 92%

Occurrence and antibiotic resistance of enterotoxigenic Staphylococcus aureus in raw ovine and caprine milk in Greece

Pexara

Σολωμάκος

Sergelidis

et al. 2015

Dairy Sci. & Technol.

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Ovine (n=140) and caprine (n=35) raw bulk tank milk samples from farms in central Greece were examined for the occurrence of enterotoxigenic Staphylococcus aureus. The S. aureus isolates were screened for staphylococcal enterotoxin (SE) production, the presence of enterotoxin genes, antibiotic resistance (AR), and methicillin resistance. S. aureus was isolated from 24.3% and 31.4% of ovine and caprine milk samples, respectively. Among the S. aureus isolates of ovine milk (n=34) and caprine (n=11) milk, the enterotoxigenic (SEA-SED) isolates were 21 (61.8%) and 7 (63.6%) for the ovine and caprine milk, respectively. Most toxigenic isolates harbored more than one toxin gene and a total of 11 distinct toxinotypes were detected. The most frequent toxin-gene combinations were "sec, tst" (8 isolates), "seb, seg, sei, tst" (4), "seb, seg, sei" (3), and "seb" (3). Six isolates displayed multiple AR towards up to five antimicrobials. Among ovine milk isolates, the highest resistance frequency was observed towards erythromycin (11.8% of the isolates) and tetracycline (8.8%). Among caprine milk isolates, the most frequent resistance was observed towards erythromycin (18.2%). One methicillin-resistant S. aureus (MRSA) isolate was detected in an ovine milk sample and belonged to spa type t4038. This spa type

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Section: Detection Of Enterotoxigenic S Aureussupporting

confidence: 92%

Occurrence and antibiotic resistance of enterotoxigenic Staphylococcus aureus in raw ovine and caprine milk in Greece

Pexara

Σολωμάκος

Sergelidis

et al. 2015

Dairy Sci. & Technol.

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“…The ability to produce one of the enterotoxins (SEA-SED) was observed in more than 20 % of the S. aureus strains examined by Boynukara et al (2008) and Vasiľ et al (2005) even more than 50% of the strains found by Akineden et al (2008) and Normanno et al (2007). Furthermore, 65% up to 84 % of all of these strains were of human origin (Normanno et al 2007). S. aureus is mostly found on human skin or mucosa, nostrils, pharynx, in hair, in gastrointestinal and urogenital tracts.…”

mentioning

confidence: 95%

“…From a food safety point of view, the staphylococcal enterotoxin (SE) production is the most crucial problem which leads to the staphylococcal food poisoning outbreaks in humans as the third most common food intoxication in the world (HalpinDohnalek & Marth 1989;Baird-parker 2000;Ondrovčík 2003;Boynukara et al 2008;). The ability to produce one of the enterotoxins (SEA-SED) was observed in more than 20 % of the S. aureus strains examined by Boynukara et al (2008) and Vasiľ et al (2005) even more than 50% of the strains found by Akineden et al (2008) and Normanno et al (2007). Furthermore, 65% up to 84 % of all of these strains were of human origin (Normanno et al 2007).…”

mentioning

confidence: 95%

Optimisation of Fermentative Parameters for GABA Enrichment by Lactococcus lactis

Lu¹,

Xie²,

Gu³

2009

Czech J. Food Sci.

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Staphylococcus aureus is a pathogenic bacterium that induces several of human illnesses. The staphylococcal enterotoxin (SE) production as the results of previous growth of toxigenic strains is the most crucial problem which may lead to the staphylococcal food poisoning outbreaks in humans. That is why the growth of three strains of Staphylococcus aureus was characterised in milk and modelled in dependence of temperature. For the lag phase duration of S. aureus 2064, the Davey model was used with the following result: ln(1/lag) = 1.973 -87.92/t + 285.09/t 2 (r 2 = 0.962).The dependence of the growth rate on incubation temperature was modelled by the Ratkowsky square root model and Gibson in sub-optimal and whole temperature range, respectively. The validation of both models showed high significance of the growth rate data fitting. The optimal temperature of t opt = 38.5°C was resulted from Gibson model for the S. aureus 2064 growth in milk. For practical purpose, the time necessary for the increase of S. aureus by 3 log counts was also calculated within the growth temperature range. These data may provide useful information e.g. for the producers using raw milk in their artisanal cheese practice as the specific strains were used in this study.

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“…The amount of SE required for the onset of food poisoning ranges from 20 ng to 1μg (Normanno et al, 2007), which corresponds to approximately 10 5 staphylococci CFU per gram of food (Barber & Deibel, 1972;Lee et al, 1977, Pullen & Genigeorgis, 1977.…”

Section: Discussionmentioning

confidence: 99%

“…Furthermore, S. aureus strains may produce a large variety of enterotoxins (Letertre, Perelle, Dilasser, & Farch, 2003) To date, 21 staphylococcal enterotoxins (SE) and enterotoxin-like toxins have been identified (Schlievert & Case, 2007;Thomas et al, 2006). Among this group of toxins, enterotoxins A, B, C, and D have frequently been detected in red and poultry meat products (Balaban & Rasooly, 2000;Normanno et al, 2007). SE are heat stable proteins and are resistant to proteolytic enzymes (Balaban & Rasooly, 2000;Betley, Borst, & Regassa, 1992;Genigeorgis, 1989).…”

Section: Introductionmentioning

confidence: 99%

Enterotoxin production byStaphylococcus aureus(A, B, C, D) during the ripening of sucuk (Turkish dry-fermented sausage)

Akkaya

Gök

Kara

et al. 2013

CyTA - Journal of Food

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This study was conducted to determine the capability of Staphylococcus aureus to produce toxins in Turkish sucuk. For this purpose, the ability of four different reference strains of S. aureus (i.e., SEA 10652 FDA 196E, SEB 10654 FDA 243, SEC 10655 137, and SED 10656 494) to produce A-, B-, C-, and D-type toxins, respectively, was investigated during the fermentation period of Turkish sucuk by inoculating sucuk batter with these strains at 10 5 CFU/g level. As a result, no SEA, SEB, and SEC toxins were detected in the A, B, and C groups, respectively, during fermentation. In group D, SED was detected after 24 h and at the 3, 7, and 12 days of ripening. In conclusion, these results indicate that Turkish sucuk may pose an important health risk related to possible contamination with S. aureus (SED) during the production processes.Keywords: fermentation; food poisoning; sucuk; Staphylococcus aureus; staphylococal enterotoxin El objetivo de este studio fue determinar la capacidad de producir toxinas de Staphylococcus aureus en "sucuk" fermentados. Para ello, se investigó la capacidad de cuatro cepas de referencia de S. aureus (es decir, SEA 10652 FDA 196E, SEB 10654 FDA 243, SEC 10655 137, y SED 10656 494) para producir toxinas de tipo A, B, C y D respectivamente, mediante inoculación de cada una de ellas en la masa a niveles de 10 5 ufc/g y durante el periodo de fermentación de este producto. No se detectaron toxinas A, B y C de las cepas productoras SEA, SEB y SEC durante el proceso de fermentación, pero sí se detectó la toxina D de la cepa productora SED tras 24 horas y en el 3, 7 y 12 día de maduración. En conclusión, estos resultados indican que este producto turco fermentado podría llegar a plantear un riesgo de salud importante en relación a su posible contaminación con S. aureus (procedente de SED) durante el proceso de elaboración.

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Occurrence, characterization and antimicrobial resistance of enterotoxigenic Staphylococcus aureus isolated from meat and dairy products

Cited by 283 publications

References 47 publications

Occurrence and antibiotic resistance of enterotoxigenic Staphylococcus aureus in raw ovine and caprine milk in Greece

Occurrence and antibiotic resistance of enterotoxigenic Staphylococcus aureus in raw ovine and caprine milk in Greece

Optimisation of Fermentative Parameters for GABA Enrichment by Lactococcus lactis

Enterotoxin production byStaphylococcus aureus(A, B, C, D) during the ripening of sucuk (Turkish dry-fermented sausage)

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