Staphylococcus aureus food-poisoning outbreak associated with the consumption of ice-cream

Fetsch, A.; Contzen, Matthias; Hartelt, Kathrin; Kleiser, A.; Maassen, S.; Rau, Jörg; Kraushaar, Britta; Layer, Franziska; Strommenger, Birgit

doi:10.1016/j.ijfoodmicro.2014.06.017

Cited by 124 publications

(69 citation statements)

References 27 publications

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“…Staphylococcal poisoning, particularly Staphylococcus aureus, is one of the major causes of food-borne bacterial infections worldwide. They are caused by the enterotoxins produced by these bacteria in foods such as meats, eggs and ice creams [3]. These enterotoxins cause rapid onset of nausea, vomiting and abdominal cramps with the presence or absence of diarrhea.…”

Section: Microbiological Resultsmentioning

confidence: 99%

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Foodborne Outbreak, Meknes, Morocco, June 2017: What We Need to Learn

Essayagh¹,

Essayagh²,

Rhaffouli³

et al. 2017

J Trop Dis

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Section: Microbiological Resultsmentioning

confidence: 99%

“…A data collection tool was designed to collect the epidemiological data to identify the risk factors associated with intoxication. The draft of the data tool designed was peer reviewed before being adopted [3].…”

Section: Field Work Preparationmentioning

confidence: 99%

Foodborne Outbreak, Meknes, Morocco, June 2017: What We Need to Learn

Essayagh¹,

Essayagh²,

Rhaffouli³

et al. 2017

J Trop Dis

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“…Infections by Staphylococcal enterotoxins have constituted the leading cause of foodborne disease in the United States, and these enterotoxins are the leading cause of outbreaks caused by contaminated food in the European Union. In June 2000, Japan reported a mass intoxication of more than 10,000 cases caused by this organism present in milk [6,17]. The Center for Disease Control and Prevention (US-CDC) reports that consumption of contaminated food with S. aureus causes 185,060 cases of infection, 1753 hospitalizations, and two deaths annually just in this country [13].…”

Section: Staphylococcal Intoxicationmentioning

confidence: 99%

PCR Assay for Detection of Staphylococcus aureus in Fresh Lettuce (Lactuca sativa)

Chávez‐Almanza¹,

López‐Cervantes²,

Cantú-Soto³

et al. 2017

Frontiers in Staphylococcus Aureus

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The growth in food demand and production growth of vegetables have led to the development of intensive production systems with the aim of having regular access to enough high-quality food. The aim is to determine the incidence of Staphylococcus aureus in fresh letuce by PCR in order to enhance the eiciency for detection and identiication process. The Baird-Parker method was used for isolating pathogens from 54 letuce samples. Genomic DNA extraction was performed according the Mericon DNA Bacteria Plus Kit. The detection by PCR was performed using the pair of primers: coa gene (5′-ATAGAGCTGATGGTACAGG-3′ and 5′-GCTTCCGATTGTTCGATGC-3′). The phylogenetic tree was constructed by comparing conserved sequences from the adjacent 16S gene, using the F2C 5′-AGAGTTTGATCATGGCTC-3′ and C 5′-ACGGGCGGTGTGTAC-3′ primers. To test the antimicrobial efect, we used the disk difusion method (Kirby-Bauer) using Mueller-Hinton agar and ive antibiotics with diferent concentrations. The incidence of S. aureus was 1.7%. All the isolates were situated in the ATCC 11632 clade in accordance with other reported sequences belonging to this pathogen in the NCBI database. All the isolates seemed to be resistant to penicillin (10U). The molecular techniques used in this study are suitable for the identiication of S. aureus isolated from letuce, increasing our capability of detecting this pathogen by improving the process and increasing the eiciency contributing to the safety of this vegetable.

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“…The foodstuffs most frequently associated with S. aureus outbreak are milk and dairy products [12], products made with cattle, avian and fish meat, sliced cooked meat, mayonnaise, pastries products, sandwiches and salads [3]. S. aureus proliferation in food is improved by different factors, such as storage temperature >10 °C, activity water > 0, 86 and pH > 5 [13].…”

Section: Issn:2473-6419mentioning

confidence: 99%

Coagulase Positive Enterotoxigenic Staphylococcus Aureus Count in Paraguay Semi-Hard Cheese

2017

SDRP-JFST

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ABSTRACT:Background: One of the foodborne diseases of high incidence in the Latin American region is Staphylococcal intoxication, due to food contaminated with enterotoxins produced mainly by Staphylococcus aureus. The aim of this study was to enumerate, isolate and characterize S. aureus enterotoxigenic in Paraguay cheeses obtained at markets in Paraguayan cities. Methods: Three hundred eighty-two cheese samples were analyzed according to ISO 6888-1. Biochemical test, enterotoxin production ability and genotype characterization by PCR multiplex were performed to isolate. Results: Eight point thirty-seven percent of samples contained typical colonies of coagulase-positive S. aureus. Fourteen strains had the gene encoding enterotoxin A. Conclusion:The presence of coagulase-positive S. aureus in the cheese samples revealed a latent state of staphylococcal food poisoning outbreaks in Paraguay. Type A enterotoxigenic S. aureus is the most frequent isolation in this type of products, and multiplex PCR method is an effective and fast identification technique.

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Staphylococcus aureus food-poisoning outbreak associated with the consumption of ice-cream

Cited by 124 publications

References 27 publications

Foodborne Outbreak, Meknes, Morocco, June 2017: What We Need to Learn

Foodborne Outbreak, Meknes, Morocco, June 2017: What We Need to Learn

PCR Assay for Detection of Staphylococcus aureus in Fresh Lettuce (Lactuca sativa)

Coagulase Positive Enterotoxigenic Staphylococcus Aureus Count in Paraguay Semi-Hard Cheese

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