Staphylococci in milk and milk products

Gilmour, A.; Harvey, J.

doi:10.1111/j.1365-2672.1990.tb01805.x

Cited by 40 publications

(22 citation statements)

References 100 publications

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“…aureus isolates from subclinical mastitis and kareish cheese. Multiplex PCR for 10 S. aureus isolates (1-4 isolated from subclinical mastitis; 5-10 from kareish cheese), the sea genes were positive in 6 samples (2, 3, 5, 6, 7 and 10) at 102 bp ; the seb genes detected in 5 samples (1,3,7,8,9) at 164 bp; the see detected in 6 samples (2,3,5,6,7,10) at 209 bp, with no detection for sec and sed genes at 451 bp and 278 bp respectively.…”

Section: Discussionmentioning

confidence: 99%

“…This organism was frequently inhabitant in the skin of udder microbiota [4] under special circumstances, invade and colonized into udder tissues of dairy animals leading to inflammation and may produce serious form of mastitis [5]. Regarding food poisoning outbreaks, enterotoxins of S. aureus considered the most famous detecting in foods poisoning in human [6]. Thus assured via consumption of contaminated food products and milk products by S. aureus toxins [7].…”

Section: Introductionmentioning

confidence: 99%

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Prevalence and Multiplex PCR for Enterotoxin Genes of Staphylococcus aureus Isolates from Subclinical Mastitis and Kareish Cheese

Mousa¹,

Abdeen²,

Hussein³

et al. 2017

J Infect Dis Preve Med

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Aim: Staphylococcus aureus was categorized as a contagious pathogen incriminated in subclinical mastitis as well as in dairy products. From public health view, this organism causing food poisoning outbreaks via contamination of food products with its toxins. These studies highlight the prevalence of staphylococcus aureus among subclinical mastitic cases as well as cheese samples and the dominant enterotoxigenic genes.Methodology: Examination of 100 samples (50 from subclinical mastitis, and 50 kareish cheese) from Sadat city, Menoufia province. Results and interpretation:Bacteriological culturing on selective and specific medium revealed that 26.7% and 30% in subclinical mastitis and kareish cheese respectively were due to S. aureus. Furthermore, multiplex PCR proved to be efficient technique for detection of different enterotoxins genes. The sea, seb and see genes were the most prevalent genes among the tested S. aureus isolates. Although, no detection of sec and sed genes were observed. Conclusion:It can be concluded that molecular characterization of S. aureus and its enterotoxins genes will be beneficial in designing control and preventive measures of S. aureus infection in human and animals.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Prevalence and Multiplex PCR for Enterotoxin Genes of Staphylococcus aureus Isolates from Subclinical Mastitis and Kareish Cheese

Mousa¹,

Abdeen²,

Hussein³

et al. 2017

J Infect Dis Preve Med

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“…Dairy products may also contain toxins and/or toxin-producing Staph. aureus (Rose et al, 1989;Gilmour and Harvey, 1990;Burdova et al, 1994) and contaminated cheese, frequendy made from raw milk, may harbour enterotoxins or bacteria or both (Tatini et al, 1971b(Tatini et al, , 1973Ibrahim et al, 1980;Rosec et al, 1997). SEA or toxin-producing Staph.…”

Section: Contaminated Food Productsmentioning

confidence: 99%

The Staphylococcal Enterotoxins

Jett

Iomin

Das

et al. 2002

Molecular Medical Microbiology

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“…aureus is considered to be an indicator for inadequate hygiene in food production processing and is one of the primary causes of foodborne gastroenteritis all over the world (Soriano, Font, Molto, & Manes, 2002). Staphylococcal intoxication can occur through the consumption of fermented food products, cooked meat, or cheese (Gilmour & Harvey, 1990). If environmental conditions (e.g., time, pH, and temperature) during the production or storage of the food product are suitable for the growth of S. aureus, this microorganism can produce enterotoxins that present a potential health risk to consumers (Todd, Greig, Bartleson, & Michaels, 2008).…”

Section: Discussionmentioning

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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Staphylococci in milk and milk products

Cited by 40 publications

References 100 publications

Prevalence and Multiplex PCR for Enterotoxin Genes of Staphylococcus aureus Isolates from Subclinical Mastitis and Kareish Cheese

Prevalence and Multiplex PCR for Enterotoxin Genes of Staphylococcus aureus Isolates from Subclinical Mastitis and Kareish Cheese

The Staphylococcal Enterotoxins

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

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