Streptococci and Food Poisoning

Moore, Brian

doi:10.1111/j.1365-2672.1955.tb02118.x

Cited by 9 publications

(6 citation statements)

References 13 publications

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“…The role of enterococci as food-borne pathogens has been a subject of much debate (Moore, 1955). In recent years bacteriologists have shown considerable interest in the use of enterococci as an index of fecal pollution in water, and some (Larkin et al, 1955) have proposed its substitution in lieu of the long established coliform index.…”

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confidence: 99%

Evaluation of Microbiological Methods Used for the Examination of Precooked Frozen Foods12

Zaborowski¹,

Huber²,

Rayman³

1958

Applied Microbiology

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This paper reports research undertaken by the Quarterrnaster Food and Container Institute for the Armed Forces and has been assignied No. 631 in the series of papers approved for publication. The views or conclusions conitained in this report are those of the authors. They are not, to be construed as necessarily reflecting the views or indorsement of the Department of Defense. 2 Presented at the 56th General Meeting of the Society of American Bacteriologists held in HIouston, Texas, April 29 to May 3, 1956.

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Evaluation of Microbiological Methods Used for the Examination of Precooked Frozen Foods12

Zaborowski¹,

Huber²,

Rayman³

1958

Applied Microbiology

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“…However, the nature of the clinical materials from which the organisms were obtained makes it improbable that enterococci were involved. Similarly, Getting, Rubenstein, and Foley (1944) reported food poisoning associated with groups A, B, and H streptococci, and Moore (1955) reported food poisoning from a Streptococcus which was not identified as an enterococcus. The present study was concerned solely with the possible association between enterococci and food poisoning, and a clear distinction should be drawn between food poisoning attributable to this group and Streptococcus disease transmission by foods.…”

Section: Discussionmentioning

confidence: 99%

“…It is entirely possible that extended maintenance of food-poisoning enterococci in laboratory media leads to loss of the organisms' propensity to produce gastrointestinal distress in man. Indeed, several workers have reported loss of "toxicity" in strains cultured under laboratory conditions (Jordan and Burrows, 1934;Dolman, 1943;Moore, 1955;Fujiwara, personal communication).…”

Section: Discussionmentioning

confidence: 99%

“…Two strains of S. faecalis from other out-DEIBEL AND SILLIKER breaks were without effect when fed under similar conditions. Moore (1955) reported production of gastrointestinal distress in human volunteers fed foods, broth cultures, and bacteria-free filtrates prepared using a culture isolated from chocolate pudding purported to have caused food poisoning. Although the organism was described as a Streptococcus, its ability to synthesize polysaccharide from sucrose tends to exclude it from the enterococcus group as defined by Breed, Murray, and Smith (1957).…”

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confidence: 99%

“…Although the organism was described as a Streptococcus, its ability to synthesize polysaccharide from sucrose tends to exclude it from the enterococcus group as defined by Breed, Murray, and Smith (1957). The relevance of Moore's (1955) work to enterococcus food poisoning is tenuous.…”

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Food-Poisoning Potential of the Enterococci

Deibel

Silliker

1963

J Bacteriol

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Deibel , R. H. (American Meat Institute Foundation, Chicago, Ill.), and J. H. Silliker . Food-poisoning potential of the enterococci. J. Bacteriol. 85: 827–832. 1963.—A total of 23 enterococcus strains were fed to two and sometimes three human volunteers in an effort to elicit food-poisoning symptoms. Each culture was consumed after it was grown in whole sterile milk or on the surface of commercially sterile ham slices. Six strains of Streptococcus faecalis var. liquefaciens were consumed after complete liquefaction of gelatin. In addition, strains of S. faecalis were consumed after having been grown in media which altered the energy metabolism (arginine, gluconate, malate, and pyruvate). In no instance were any of the above conditions of growth conducive to the production of food-poisoning symptoms in the volunteers. Moreover, no evidence was found to indicate that either the age of the culture or the disruption of the cell was a factor in the production or release of a toxic principle. It would appear that until the environmental conditions (if any) for food poisoning are defined the evidence obtained suggests that the association of enterococci and food poisoning is questionable.

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References

1966

Laboratory Methods in Microbiology

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Streptococci and Food Poisoning

Cited by 9 publications

References 13 publications

Evaluation of Microbiological Methods Used for the Examination of Precooked Frozen Foods12

Evaluation of Microbiological Methods Used for the Examination of Precooked Frozen Foods12

Food-Poisoning Potential of the Enterococci

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