Food poisoning due to enterotoxigenic strains of Staphylococcus present in Minas cheese and raw milk in Brazil (original) (raw)
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Journal of food protection, 2010
A group of 291 Staphylococcus aureus isolates from mastitic cow's milk (n = 125), bulk tank milk (n = 96), and Minas frescal cheese (n = 70) were screened for staphylococcal enterotoxin (SE) genes (sea, seb, sec, sed, see, seg, seh, sei, selj, and sell) and for the tst-1 gene encoding staphylococcal toxic shock syndrome toxin 1 by PCR assay. A total of 109 (37.5%) of the isolates were positive for at least one of these 11 genes, and 23 distinct genotypes of toxin genes were observed. Of the S. aureus isolates bearing SE genes, 17 (13.6%) were from mastitic cow's milk, 41 (41.7%) were from bulk tank milk, and 51 (72.9%) were from Minas frescal cheese. The occurrence of exclusively more recently described SE genes (seg through sell) was considerably higher (87 of 109 PCR-positive strains) than that of classical SE genes (sea through see, 15 strains). The SE genes most commonly detected were seg and sei; they were found alone or in different combinations with other toxin genes,...
Anais da Academia Brasileira de Ciências
In this work, we investigated the phenotypic profile of Staphylococcus spp. isolates recovered from raw milk and artisanal cheese, and their enterotoxigenic potential through the detection of classical enterotoxin genes (sea, seb, sec, sed and see). A total of 104 isolates (58 coagulase-positive Staphylococcus-CoPS; and 46 coagulasenegative Staphylococcus-CoNS) were used, of which 33 were retrieved from raw milk and 71 from artisanal cheese produced in the Serrana region of Santa Catarina. Identification of CoPS was conducted via biochemical tests. Detection of the genes sea, seb, sec, sed, and see was carried out by multiplex PCR technique. Among the 58 CoPS analyzed, 64% were identified as S. aureus, 22% as S. scheiferi coagulans, 12% as S. hyicus and as 2% S. intermedius. In the present study was noted that 40% of CoPS isolates retrieved from milk harbored seb gene, while only one from artisanal cheese was positive for gene sea. In this study all CoNS samples investigated were negative for enterotoxins genes. The enterotoxigenic potential of CoPS, is an issue of great importance for public health. For that reason, it is necessary that cheese factories strictly follow the safety processes involved in manufacturing.
Food Science and Technology, 2013
This study aimed to evaluate the presence of enterotoxigenic S. aureus in the endogenous starter and in Artisan Minas cheeses from the Serra da Canastra. Sixteen samples of endogenous starters and cheese were collected during the rainy and dry seasons. The isolation and enumeration of S. aureus were performed using the Petrifilm TM-Rapid S. aureus Plate Count method. The presence of enterotoxin in the cheese samples was analyzed by the Optimal Sensitivity Plate (OSP) method and the ELFA-VIDAS®-Staph enterotoxin-II assay. S. aureus strains were tested for their ability to produce enterotoxins using the Optimal Sensitivity Plate (OSP) method and the polymerase chain reaction (PCR) assay for the classical enterotoxin genes. The Optimal Sensitivity Plate (OSP) method data showed that staphylococcal enterotoxin A (SEA) was detected in 75% of the cheese samples, but no toxin was detected with the ELFA-VIDAS method. It was found that 12.5% of the isolated strains produced staphylococcal enterotoxin A (SEA) and staphylococcal enterotoxin C (SEC). When using the the polymerase chain reaction (PCR) assay, only one isolate was found to harbor an enterotoxin gene, contrary our expectations. However, discrepancies between the immunological and molecular assays are not uncommon. Despite the fact that most isolates did not produce classical enterotoxins, high S. aureus counts in the cheese samples causes concern since there is a risk of the presence of non-classical enterotoxins.
COAGULASE POSITIVE ENTEROTOXIGENIC STAPHYLOCOCCUS AUREUS COUNT IN PARAGUAY SEMI-HARD CHEESE
Sift Desk Journals, 2016
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.
Journal of Applied Microbiology, 2002
Aims: To investigate the presence of Staphylococcus aureus, enteropathogenic Escherichia coli (EPEC), Aeromonas spp. and Yersinia spp. in soft cheese commercialized in Rio de Janeiro, Brazil. Methods and Results: A total of 45 samples of cheese from three different brands marketed in Rio de Janeiro city were analysed for faecal coliform levels using the Most Probable Number (MPN) technique. The samples were also analysed using conventional methodology for the investigation of food-borne pathogens. High levels of faecal contamination were detected in 95AE5% of cheese samples. Staphylococcus aureus was isolated from 20% of samples, of which 17AE7% were above the limits allowed by Brazilian legislation. Aeromonas hydrophila and Aer. caviae were detected in 17AE7% of the samples. Yersinia spp. were not found in this study. EPEC was isolated from 21AE1% of the samples and the most frequently found serogroups were O127, followed by O55 and O26. Conclusions: Our results showed that 95AE5% of cheese samples had high levels of faecal coliforms. The isolation of Staph. aureus, serogroups of EPEC and Aeromonas spp. suggested that the soft cheese commercialized in the city of Rio de Janeiro may represent a health risk for the consumers. Significance and Impact of the Study:
Objective. To determine the incidence of coagulase-positive strains of enterotoxigenic Staphylococcus in doble crema (double cream) cheese samples produced in Pamplona. Materials and methods. Bacterial isolation was performed following the routine method for coagulase positive Staphylococcus provided by the Colombian Technical Standard 4779, by using Baird Parker medium with confirmation of typical colonies by performing the coagulase test. Detection of genes for principal enterotoxins was done by PCR. Results. The prevalence of coagulase positive Staphylococcus in cheese samples was 31%, with 27% of the samples failing to meet the requirements of the NTC 750. In 24.6% of the studied isolates, genes for enterotoxin production were detected. The presence, in the isolated strains, of genes for SEB, SEA and SED was 18.5%, 4.6% and 3.0%, respectively. Conclusions. The significant presence of enterotoxigenic genes found in the isolates obtained from samples of double cream cheese made in Pamplona, suggests an important hazard to the health of consumers.
Revista de Patologia Tropical / Journal of Tropical Pathology
Colonial cheese is a culturally and economically important product from the south of Brazil. As most of its production is artisanal, the technology employed is mostly knowledge passed down from one generation to the next according to family tradition and may be produced with raw or pasteurized milk. It is noted for its spicy flavour and variable composition and is often classified as a medium to high-moisture cheese. This intrinsic feature increases the risk of microbial spoilage and food poisoning. One of the main bio-indicators of contamination in colonial cheese is coagulase positive Staphylococcus. The purpose of this study was thephenotypic identification of Staphylococcus species isolated from the products and surfaces in the main production stages of colonial cheese. Staphylococcus sp. isolates from the food and the production environment were obtained from two colonial cheese-production agro-industries in Rio Grande do Sul. Samples of fresh milk, curd, ripening and final col...
Journal of dairy science, 2015
On October 1, 2014, children and staff members at a Swiss boarding school consumed Tomme, a soft cheese produced from raw cow milk. Within the following 7 h, all 14 persons who ingested the cheese fell ill, including 10 children and 4 staff members. Symptoms included abdominal pain and violent vomiting, followed by severe diarrhea and fever. We aim to present this food poisoning outbreak and characterize the causative agent. The duration of the incubation period was dependent of the age of the patient: 2.5 h in children under 10 yr of age, 3.5 h in older children and teenagers, and 7 h in adults. The soft cheese exhibited low levels of staphylococcal enterotoxin (SE) A (>6 ng of SEA/g of cheese) and high levels of staphylococcal enterotoxin D (>200 ng of SED/g of cheese). Counts of 10(7) cfu of coagulase-positive staphylococci per gram of cheese were detected, with 3 different Staphylococcus aureus strains being present at levels >10(6) cfu/g. The 3 strains were characteriz...