Staphylococcal Food Poisoning and Novel Perspectives in Food Safety

Abstract

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.

Rapid colorimetric loop-mediated isothermal amplification for hypersensitive point-of-care Staphylococcus aureus enterotoxin A gene detection in milk and pork products

“…While not every enterotoxin type (such as type F) plays a significant role in food poisoning outbreaks in humans, the staphylococcal enterotoxin A represents the most commonly detected enterotoxin type associated with food poisoning outbreaks in humans, and having a minimal dose of infection of as little as 20 ng 40 . Staphylococcal enterotoxin A contamination is prevalent in meats, milk, eggs and foods high in fat.…”

Biofilm formation of two genetically diverse Staphylococcus aureus isolates under beta-lactam antibiotics

“…Staphylococcus aureus ( S. aureus ) is a common food borne pathogen, responsible for a large variety of food borne infections and diseases, particularly in food poisoning (by causing staphylococcal food poisoning) and food spoilage ( Xu et al, 2016b ; Miao et al, 2017 , 2019 ; Idrees et al, 2021 ). This pathogen is often found in the air, soil, water, and various food animals such as pigs, sheep, and cows ( Argudín et al, 2010 ), and thus can be commonly carried by food and ultimately endanger human health ( Xu et al, 2012 ; Jiang et al, 2021 ).…”

“…staphylococcal food poisoning) and food spoilage (Xu et al, 2016b;Miao et al, 2017Miao et al, , 2019Idrees et al, 2021). This pathogen is often found in the air, soil, water, and various food animals such as pigs, sheep, and cows (Argudín et al, 2010), and thus can be commonly carried by food and ultimately endanger human health (Xu et al, 2012;Jiang et al, 2021).…”

Determining the enterotoxin genes and methicillin resistance in Staphylococcus Aureus isolated from goat milk and its products

“…It causes food poisoning as well as bacteremia, endocarditis, skin, soft tissue, and pleuropulmonary infections [4]. S. aureus is especially detected in foods that contain protein such as ham, processed or unprocessed meat, puddings, tuna, chicken, cream fillings, meat salads, milk, and dairy products (primarily those that are not pasteurized) [5]. S. aureus food poisoning from milk and its products constitute 26% of all S. aureus food poisonings.…”