Staphylococcal Gastroenteritis

Jay, James M.

doi:10.1007/978-1-4615-4427-2_23

Cited by 24 publications

(14 citation statements)

References 90 publications

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“…However, Dengremont and Membré (1995) and Notermans and Heuvelman (1983) did not observe S. aureus growth at 8°C even after 1 week of incubation. On the other hand, other literature sources mentioned the lowest S. aureus growth temperature as t min = 6.5-7.0°C (Halpin-Dohnalek & Marth 1989;Baird-Parker 1990;Jay 2000;Asperger & Zangerl 2003;Bremer 2004).…”

Section: Growth Of Staphylococcus Aureus In Milkmentioning

confidence: 99%

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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Section: Growth Of Staphylococcus Aureus In Milkmentioning

confidence: 99%

Optimisation of Fermentative Parameters for GABA Enrichment by Lactococcus lactis

Lu¹,

Xie²,

Gu³

2009

Czech J. Food Sci.

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“…The experience has shown that staphylococci may be expected to exist, at least in low numbers, in probably all food products that are of animal origin or in those that are handled directly by humans, unless heat-processing steps are applied to affect their destruction (Jay, 2000). Therefore the success of prevention and the control of S. aureus growth and enterotoxins production will be mainly dependent on the inherent product characteristics and strict application of GMP, GHP and HACCP principles.…”

Section: Resultsmentioning

confidence: 96%

Incidence, growth and enterotoxin production of Staphylococcus aureus in insufficiently dried traditional beef ham “govedja pršuta” under different storage conditions

Rajković

2012

Food Control

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“…O gênero Staphylococcus está presente na pele e na microbiota nasal e causa infecções oportunistas em humanos e animais. A importância da pesquisa de Staphylococcus coagulasepositiva em alimentos se deve ao fato de que os Staphylococcus que produzem coagulase também são capazes de sintetizar enterotoxinas (Jay, 2000). Sete espécies de Staphylococcus coagulase-positiva (SCP) foram identificadas, S. aureus, S. intermedius, S. schleiferi, S. hyicus, S. lutrae, S. delphini e S. pseudintermedius (Freney et al, 1999;Devriese et al, 2005), sendo S. aureus, S. hyicus, S. chromogens e S. intermedius de potencial interesse em microbiologia de alimentos (Franco;Landgraf, 2003) e S. schleiferi subespécie coagulans e os demais, com exceção de S. chromogens, os de importância em Medicina Veterinária (Hirsh;Biberstein, 2004).…”

Section: Características Da Espécieunclassified

“…Staphylococcus hyicus é o agente causador de epidermite exsudativa em suínos, mas também pode ser isolado da pele de animais saudáveis (Motta et al, 2011). Essa espécie de Staphylococcus pode apresentar-se como produtora de enterotoxinas (Jay, 2000).…”

Section: Características Da Espécieunclassified

Staphylococcus hyicus

2015

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ABSTRACT:Staphylococcus hyicus is an important microorganism Veterinary Medicine and public health, because of its ability to cause disease in animals and humans. The present study aims to conduct a literature review to bring together the most current information about S. hyicus. Thus, the specie's characteristics, the pathogenicity factors and their occurrence in animals, food and humans were approached.KEYWORDS: pathogenicity factors; infection; intoxication. RESUMO:Staphylococcus hyicus é um micro-organismo de importância em Medicina Veterinária e saúde pública, tendo em vista sua capacidade de causar doenças em animais e seres humanos. O presente trabalho teve como objetivo realizar uma revisão de literatura a fim de reunir as informações mais atuais sobre o S. hyicus. Para tanto, foram abordados: características da espécie, fatores de patogenicidade e sua ocorrência em animais, alimentos e seres humanos. PALAVRAS-CHAVE: fatores de patogenicidade; infecção;intoxicação.

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Staphylococcal Gastroenteritis

Cited by 24 publications

References 90 publications

Optimisation of Fermentative Parameters for GABA Enrichment by Lactococcus lactis

Optimisation of Fermentative Parameters for GABA Enrichment by Lactococcus lactis

Incidence, growth and enterotoxin production of Staphylococcus aureus in insufficiently dried traditional beef ham “govedja pršuta” under different storage conditions

Staphylococcus hyicus

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