PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2018 | 74 | 01 |

Tytuł artykułu

Wytwarzanie enterotoksyn gronkowcowych w żywności

Warianty tytułu

EN
Production of staphylococcal enterotoxins in food

Języki publikacji

PL

Abstrakty

PL
Staphylococcal food poisoning results from ingestion of food contaminated with toxins produced by enterotoxigenic Staphylococcus aureus strains. Common symptoms of this intoxication include vomiting, diarrhea, and abdominal cramps. Staphylococcal enterotoxins are resistant to heat and a number of environmental factors. Certain cheeses, milk powder, and whey powder are the only foodstuffs that are being routinely examined for the presence of staphylococcal enterotoxins SEA-SEE. The newly identified enterotoxins are not included in the current examination scheme. Enterotoxin-producing staphylococci were already isolated from meat, meat products, milk, dairy products, fermented food products, vegetables, pastries and fish products. It has been demonstrated that many environmental factors associated with food processing and storage can significantly influence the level of secreted enterotoxins by S. aureus strains. Nevertheless, only a few studies on the production of staphylococcal enterotoxins were conducted in foodstuffs. Most data on their expression is based on experiments performed with a low number of S. aureus strains, and usually only SEA-SEE enterotoxins are investigated. These results inclined many authors to the conclusion that milk and dairy products are unfavorable environments for expression of staphylococcal enterotoxins. However, recent research has indicated a significant heterogeneity in the ability of enterotoxin production in milk among S. aureus strains derived from diverse sources. S. aureus strains able to secrete high levels of enterotoxins in milk and meat juice were described. This research indicates that a high number of S. aureus strains should be used for studying staphylococcal enterotoxins expression in food. It seems to be the appropriate way to assess the risk of staphylococcal food poisoning.

Wydawca

-

Rocznik

Tom

74

Numer

01

Opis fizyczny

s.16-22,bibliogr.

Twórcy

autor
  • Katedra Higieny Żywności i Ochrony Zdrowia Konsumenta, Wydział Medycyny Weterynaryjnej, Uniwersytet Przyrodniczy we Wrocławiu, ul.Norwida 31, 50-375 Wrocław
autor
  • Katedra Higieny Żywności i Ochrony Zdrowia Konsumenta, Wydział Medycyny Weterynaryjnej, Uniwersytet Przyrodniczy we Wrocławiu, ul.Norwida 31, 50-375 Wrocław
autor
  • Katedra Higieny Żywności i Ochrony Zdrowia Konsumenta, Wydział Medycyny Weterynaryjnej, Uniwersytet Przyrodniczy we Wrocławiu, ul.Norwida 31, 50-375 Wrocław

Bibliografia

  • Adams M. R., Moss M. O.: Bacterial agents of foodborne illness – Staphylococcus aureus, [w:] Food Microbiology. Cambridge: Royal Society of Chemistry 2008.
  • Alibayov B., Karamonova L., Hollerova R., Zdenkova K., Demnerova K.: Differences in transcription and expression of staphylococcal enterotoxin C in processed meat products. LWT – Food Sci. Technol. 2015, 64, 578-585.
  • Ananou S., Maqueda M., Martínez-Bueno M., Gálvez A., Valdivia E.: Control of Staphylococcus aureus in sausages by enterocin AS-48. Meat Sci. 2005, 71, 549-556.
  • Argudín M. Á., Mendoza M. C., Rodicio M. R.: Food Poisoning and Staphylococcus aureus Enterotoxins. Toxins. 2010, 2, 1751-1773.
  • Bergdoll M. S.: Enterotoxins, [w:] Easman C., Adlam C. (red.): Staphylococci and staphylococcal infections. Academic Press, London, UK 1983, s. 559-598.
  • Bergdoll M. S.: Monkey feeding test for staphylococcal enterotoxin. Methods Enzym. 1988, 165, 324-333.
  • Cretenet M., Even S., Le Loir Y.: Unveiling Staphylococcus aureus enterotoxin production in dairy products: a review of recent advances to face new challenges. Dairy Sci. Technol. 2011, 91, 127-150.
  • Cretenet M., Nouaille S., Thouin J., Rault L., Stenz L., François P. i wsp.: Staphylococcus aureus virulence and metabolism are dramatically affected by Lactococcus lactis in cheese matrix. Environ. Microbiol. Rep. 2011, 3, 340-351.
  • Derzelle S., Dilasser F., Duquenne M., Deperrois V.: Differential temporal expression of the staphylococcal enterotoxins genes during cell growth. Food Microbiol. 2009, 26, 896-904.
  • Dorman H. J., Deans S. G.: Antimicrobial agents from plants: antibacterial activity of plant volatile oils. J. Appl. Microbiol. 2000, 88, 308-316.
  • Ercoli L., Gallina S., Nia Y., Auvray F., Primavilla S., Guidi F. i wsp.: Investigation of a staphylococcal food poisoning outbreak from a chantilly cream dessert, in Umbria (Italy). Foodborne Pathog. Dis. 2017. doi: 10.1089/fpd.2016.2267 (w druku).
  • Evenson M. L., Hinds M. W., Bernstein R. S., Bergdoll M. S.: Estimation of human dose of staphylococcal enterotoxin A from a large outbreak of staphylococcal food poisoning involving chocolate milk. Int. J. Food Microbiol. 1988, 7, 311-316.
  • Fleurot I., Aigle M., Fleurot R., Darrigo C., Hennekinne J. A., Gruss A. i wsp.: Following pathogen development and gene expression in a food ecosystem: The case of a Staphylococcus aureus isolate in cheese. Appl. Environ. Microbiol. 2014, 80, 5106-5115.
  • Hennekinne J. A., Buyser M. L. de, Dragacci S.: Staphylococcus aureus and its food poisoning toxins: characterization and outbreak investigation. FEMS Microbiol. Rev. 2012, 36, 815-836.
  • Hu D.-L., Omoe K., Shimoda Y., Nakane A., Shinagawa K.: Induction of emetic response to staphylococcal enterotoxins in the house musk shrew (Suncus murinus). Infect. Immun. 2003, 71, 567-570.
  • Hu D.-L., Omoe K., Shimura H., Ono K., Sugii S., Shinagawa K.: Emesis in the shrew mouse (Suncus murinus) induced by peroral and intraperitoneal administration of staphylococcal enterotoxin A. J. Food Prot. 1999, 62, 1350-1353.
  • Hunt K., Butler F., Jordan K.: Factors affecting staphylococcal enterotoxin Cbovine production in milk. Int. Dairy J. 2014, 39, 41-46.
  • Ikeda T., Tamate N., Yamaguchi K., Makino S.: Mass outbreak of food poisoning disease caused by small amounts of staphylococcal enterotoxins A and H. Appl. Environ. Microbiol. 2005, 71, 2793-2795.
  • Jørgensen H. J., Mathisen T., Løvseth A., Omoe K., Qvale K. S., Loncarevic S.: An outbreak of staphylococcal food poisoning caused by enterotoxin H in mashed potato made with raw milk. FEMS Microbiol. Lett. 2005, 252, 267-272.
  • Lammers A., Kruijt E., Kuijt C. van de, Nuijten P. J. M., Smith H. E.: Identification of Staphylococcus aureus genes expressed during growth in milk: a useful model for selection of genes important in bovine mastitis? Microbiology 2000, 146, 981-987.
  • Le Loir Y., Baron F., Gautier M.: Staphylococcus aureus and food poisoning. Genet. Mol. Res. 2003, 2, 63-76.
  • Lis E., Podkowik M., Bystroń J., Stefaniak T., Bania J.: Temporal expression of staphylococcal enterotoxin H in comparison with accessory gene regulator-dependent and -independent enterotoxins. J. Food Prot. 2012, 75, 238-244.
  • Lis E., Podkowik M., Schubert J., Bystroń J., Stefaniak T., Bania J.: Production of staphylococcal enterotoxin R by Staphylococcus aureus strains. Foodborne Pathog. Dis. 2012, 9, 762-766.
  • Márta D., Wallin-Carlquist N., Schelin J., Borch E., Rådström P.: Extended staphylococcal enterotoxin D expression in ham products. Food Microbiol. 2011, 28, 617-620.
  • Meyrand A., Boutrand-Loei S., Ray-Gueniot S., Mazuy C., Gaspard C. E., Jaubert G. i wsp.: Growth and enterotoxin production of Staphylococcus aureus during the manufacture and ripening of Camembert-type cheeses from raw goats’ milk. J. Appl. Microbiol. 1998, 85, 537-544.
  • Niścigorska J.: Zatrucia enterotoksyną gronkowcową, [w:] Boroń-Kaczmarska A., Furowicz A. J. (red.): Choroby odzwierzęce przenoszone drogą pokarmową. Wydawnictwo Lekarskie PZWL 1999.
  • Novick R. P.: Autoinduction and signal transduction in the regulation of staphylococcal virulence. Mol. Microbiol. 2003, 48, 1429-1449.
  • Omoe K., Hu D.-L., Ono H. K., Shimizu S., Takahashi-Omoe H., Nakane A. i wsp.: Emetic potentials of newly identified staphylococcal enterotoxin-like toxins. Infect. Immun. 2013, 81, 3627-3631.
  • Omoe K., Imanishi K., Hu D.-L., Kato H., Takahashi-Omoe H., Nakane A. i wsp.: Biological properties of staphylococcal enterotoxin-like toxin type R. Infect. Immun. 2004, 72, 3664-3667.
  • Omoe K., Ishikawa M., Shimoda Y., Hu D.-L., Ubeda S., Shinagawa K.: Detection of seg, seh, and sei genes in Staphylococcus aureus isolates and determination of the enterotoxin productivities of S. aureus isolates harboring seg, seh, or sei genes. J. Clin. Microbiol. 2002, 40, 857-862.
  • Ono H. K., Sato’o Y., Narita K., Naito I., Hirose S., Hisatsune J. i wsp.: Identification and characterization of a novel staphylococcal emetic toxin. Appl. Environ. Microbiol. 2015, 81, 7034-7040.
  • Otero A., García M. C., García M. L., Santos J. A., Moreno B.: Behaviour of Staphylococcus aureus strains FRI 137 and FRI 361 during the manufacture and ripening of manchego cheese. Int. Dairy J. 1993, 3, 85-96.
  • Podkowik M., Schubert J., Bania J., Bystroń J.: Enterotoksyny gronkowcowe w żywności – nowe zagrożenia. Życie Weter. 2015, 90, 310-313.
  • Postollec F., Falentin H., Pavan S., Combrisson J., Sohier D.: Recent advances in quantitative PCR (qPCR) applications in food microbiology. Food Microbiol. 2011, 28, 848-861.
  • Rantsiou K., Greppi A., Garosi M., Acquadro A., Mataragas M., Cocolin L.: Strain dependent expression of stress response and virulence genes of Listeria monocytogenes in meat juices as determined by microarray. Int. J. Food Microbiol. 2012, 152, 116-122.
  • Rasooly A., Rasooly R. S.: Detection and analysis of staphylococcal enterotoxin A in food by Western immunoblotting. Int. J. Food Microbiol. 1998, 41, 205-212.
  • Rode T. M., Møretrø T., Langsrud S., Langsrud Ø., Vogt G., Holck A.: Responses of Staphylococcus aureus exposed to HCl and organic acid stress. Can. J. Microbiol. 2010, 56, 777-792.
  • Rola J. G., Korpysa-Dzirba W., Osek J.: Enterotoksyny gronkowcowe. Część II. Europejska metoda skriningowa i jej modyfikacje – przyczyny i efekty. Życie Weter. 2012, 87, 767-770.
  • Sameshima T., Magome C., Takeshita K., Arihara K., Itoh M., Kondo Y.: Effect of intestinal Lactobacillus starter cultures on the behaviour of Staphylococcus aureus in fermented sausage. Int. J. Food Microbiol. 1998, 41, 1-7.
  • Sandel Mary K., McKillip John L.: Virulence and recovery of Staphylococcus aureus relevant to the food industry using improvements on traditional approaches. Food Control. 2004, 15, 5-10.
  • Sato’o Y., Hisatsune J., Nagasako Y., Ono H. K., Omoe K., Sugai M.: Positive regulation of staphylococcal enterotoxin H by Rot (repressor of toxin) protein and its importance in clonal complex 81 subtype 1 lineage-related food poisoning. Appl. Environ. Microbiol. 2015, 81, 7782-7790.
  • Schelin J., Wallin-Carlquist N., Cohn M. T., Lindqvist R., Barker G. C., Rådström P.: The formation of Staphylococcus aureus enterotoxin in food environments and advances in risk assessment. Virulence. 2011, 2, 580-592.
  • Scherrer D., Corti S., Muehlherr J., Zweifel C., Stephan R.: Phenotypic and genotypic characteristics of Staphylococcus aureus isolates from raw bulk-tank milk samples of goats and sheep. Vet. Microbiol. 2004, 101, 101-107.
  • Schubert J., Podkowik M., Bystroń J., Bania J.: Production of staphylococcal enterotoxins D and R in milk and meat juice by Staphylococcus aureus strains. Foodborne Pathog. Dis. 2017, 14, 223-230.
  • Schubert J., Podkowik M., Bystroń J., Bania J.: Production of staphylococcal enterotoxins in microbial broth and milk by Staphylococcus aureus strains harboring seh gene. Int. J. Food Microbiol. 2016, 235, 36-45.
  • Tollersrud T., Kampen A. H., Kenny K.: Staphylococcus aureus enterotoxin D is secreted in milk and stimulates specific antibody responses in cows in the course of experimental intramammary infection. Infect. Immun. 2006, 74, 3507-3512.
  • Valihrach L., Alibayov B., Demnerova K.: Production of staphylococcal enterotoxin C in milk. Int. Dairy J. 2013, 30, 103-107.
  • Valihrach L., Alibayov B., Zdenkova K., Demnerova K.: Expression and production of staphylococcal enterotoxin C is substantially reduced in milk. Food Microbiol. 2014, 44, 54-59.
  • Wallin-Carlquist N., Márta D., Borch E., Rådström P.: Prolonged expression and production of Staphylococcus aureus enterotoxin A in processed pork meat. Int. J. Food Microbiol. 2010, 141, S69-74.
  • Wang B., Muir T. W.: Regulation of virulence in staphylococcus aureus: molecular mechanisms and remaining puzzles. Cell Chem. Biol. 2016, 23, 214-224.
  • Zeaki N., Cao R., Skandamis P. N., Rådström P., Schelin J.: Assessment of high and low enterotoxin A producing Staphylococcus aureus strains on pork sausage. Int. J. Food Microbiol. 2014, 182-183, 44-50.
  • Zeleny R., Emteborg H., Charoud-Got J., Schimmel H., Nia Y., Mutel I. i wsp.: Development of a reference material for Staphylococcus aureus enterotoxin A in cheese: Feasibility study, processing, homogeneity and stability assessment. Food Chem. 2015, 168, 241-246.

Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

bwmeta1.element.agro-a988ba98-1daf-4fd6-b983-43eea6be97c4
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.