Staphylococcal enterotoxin production in the presence of non-enterotoxigenic staphylococci

Noleto, A L; Bergdoll, Merlin S.

doi:10.1128/aem.39.6.1167-1171.1980

Cited by 29 publications

(9 citation statements)

References 10 publications

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“…[29]; Medium n°3. [30], Medium n°4 [42] and Medium n°5 [46]. All of these media are prepared on the basis of casein hydrolyzat and supplemented amino acids and vitamins in different concentrations.…”

Section: Methodsmentioning

confidence: 99%

Purification of Staphylococcal Enterotoxin Type D and Obtaining Its Antiserum

Kebkiba¹,

Antipas²,

Michaelovich³

2015

AVS

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Uncontrolled use of antibiotics in the treatment of calves suffering from gastroenteritis and dairy cows suffering from mastitis, created in pathogenic staphylococci enterotoxin producers some resistance to these drugs. These pathogens enterotoxin producers are often excreted with milk from cows with mastitis. That is why the specific and topical issue remains the isolation and identification of strains producing staphylococcal enterotoxin from cow milk and faeces of calves suffering from enteritis. Given all this, we have set a goal to get staphylococcal enterotoxin type D for use as mastitis diagnostic kit and enteritis and antigen for obtaining the antiserum. To obtain the staphylococcal enterotoxin type D we used strain S. aureus No. 494 (ATSS23235) courtesy offered by Dr. FC Fluer from Institute of Experimental Medicine, NF Gamaley, Medical Academy (USSR). Verification of the specificity of the enterotoxin) was performed using 5 strains of S.aureus producing different enterotoxins (enterotoxin-A; enterotoxin-B; enterotoxin C-1 ; C-2 and enterotoxin-E) as well as non-enterotoxigenic staphylococcal strain (S. aureus Wood 46). In addition to the staphylococcal strains, five strains of Escherichia coli, producing thermostable and thermolabile enterotoxins were also used in the experiment. The method of purification of enterotoxin-D by precipitation twice chromatography on km-cellulose and gel filtration on Sephadex G-75 allows to obtain pure enterotoxin-D having the biological properties, immunological and antigenic characteristics. Immunization of rabbits with purified enterotoxin-D associated with incomplete Freund's adjuvant provides antiserum very active and specific.

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Section: Methodsmentioning

confidence: 99%

Purification of Staphylococcal Enterotoxin Type D and Obtaining Its Antiserum

Kebkiba¹,

Antipas²,

Michaelovich³

2015

AVS

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“…Classified into members of the pyrogenic toxin superantigen family [30], SEs are a series of extracellular single-chain proteins primarily produced in food or culture media and secreted by some Staphylococcus strains, and the causative agent of SFP, which after ingestion may cause intoxication exhibited by vomiting (emetic action on the abdominal viscera) and diarrhea (epithelium of the intestinal tract and inhibition of water absorption in intestine), even collapse in severe cases [15]. In most SFP cases, a single enterotoxigenic staphylococcal strain isolated from the contaminated food is suspected to be the responsible strain [31]. However, from a number of SFP outbreaks with symptoms similar to gastrointestinal syndromes mediated by SEs, only nonenterotoxigenic staphylococci have been isolated, which may be explained by the outgrown enterotoxigenic staphylococci by the nonentero-toxigenic ones.…”

Section: Staphylococcal Enterotoxins (Ses)mentioning

confidence: 99%

Staphylococcal Food Poisoning and Novel Perspectives in Food Safety

Xu¹,

Peters²,

Li³

et al. 2016

Significance, Prevention and Control of Food Related Diseases

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Ingestion of food is the major way for human beings to obtain nutrient substances for basic living, and therefore, the quality and safety of food is a major concern. Foodborne illness includes any illness resulting from the consumption of contaminated food that contains pathogenic bacteria, viruses, or chemical or natural toxins. Consequently, food safety is considered to be a globally expanding issue and thus a leading topic in public health, no longer limited to foodborne illnesses but extended to nearly every safety issue regarding "farm to table" food approaches. Bacterial foodborne infections occur by ingestion of food contaminated with growth of pathogenic bacteria, toxin production, and continuous bacterial growth in intestines. In the past decade, a large number of cases or reports have been available on food containing unhealthy, harmful, or toxic substances (other than food poisoning outbreaks) worldwide. Foodborne microorganisms, primarily associated with pathogenic bacteria and toxic substances produced in food, have presented major challenges for food safety. As a global foodborne pathogen, Staphylococcus aureus is typically capable of causing a large number of infections, including food poisoning. Thus, this chapter aims to review several factors contributing to the rise of staphylococci as a growing concern for the food safety industry, including the growth of S. aureus, production and regulation of staphylococcal enterotoxins, the viable putative but nonculturable (VPNC) state, and antimicrobial resistance of Staphylococcus caused by the indiscriminate use of antibiotics in both clinical and veterinary settings.

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“…DISCUSSION Staphylococcal food poisoning has rarely been associated with the consumption of unprocessed foods such as meat and milk unless the staphylococcal count was high, as in the case of milk from mastitic animals (1,15). Staphylococcal growth to 107 CFU/g is sufficient for enterotoxin production to be detected at approximately 1 ng/g of food (7). This amount of toxin is sufficient to cause staphylococcal food poisoning in sensitive individuals.…”

Section: Production Of Enterotoxin In Mixed Culturesmentioning

confidence: 99%

Production of staphylococcal enterotoxin in mixed cultures

Noleto

Junior

Bergdoll

1987

Appl Environ Microbiol

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Two Staphylococcus aureus strains were grown in brain-heart infusion (BHI) broth and a meat medium with Bacillus cereus, Streptococcus faecalis, Escherichia coli, and Pseudomonas aeruginosa. Both S. aureus strains grew well and produced enterotoxin in the presence of S. faecalis in BHI broth; however, enterotoxin production was observable in the meat medium only when the S. aureus inoculum was greater than the S. faecalis inoculum. S. aureus FRI-100 grown with B. cereus produced enterotoxin in both media only when the S. aureus inoculum was much higher than the B. cereus inoculum (10 versus 104 CFU), whereas S. aureus FRI-196E produced enterotoxin in both media at all inoculum combinations except in the meat medium, when the inocula of the two organisms were the same. S. aureus grown with E. coli in BHI broth produced enterotoxin at all inoculum combinations except when the E. coli inoculum was greater than the S. aureus inoculum; however, in the meat medium, enterotoxin was produced only when the S. aureus inoculum was much greater than the E. coli inoculum (10 versus 104 CFU), S. aureus FRI-100 grown with P. aeruginosa in either medium produced enterotoxin only when the S. aureus inoculum was much greater than the P. aeruginosa inoculum (10 versus 103 or 104 CFU). It can be concluded from these results that enterotoxin production is unlikely in mixed cultures unless the staphylococci outnumber the other contaminating organisms.

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Staphylococcal enterotoxin production in the presence of non-enterotoxigenic staphylococci

Cited by 29 publications

References 10 publications

Purification of Staphylococcal Enterotoxin Type D and Obtaining Its Antiserum

Purification of Staphylococcal Enterotoxin Type D and Obtaining Its Antiserum

Staphylococcal Food Poisoning and Novel Perspectives in Food Safety

Production of staphylococcal enterotoxin in mixed cultures

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