Staphylococcus aureus in food
DOI:
https://doi.org/10.20873/uft.2359-3652.2017v4n4p15Abstract
Staphylococcal food poisoning is one of the most common foodborne diseases (DTA) and results from ingestion of pre-formed staphylococcal enterotoxins (SE) in food. This work aimed to review the occurrence of Staphylococcus in food, outbreaks of staphylococcal intoxication, enterotoxins commonly involved in outbreaks and methods of identification of staphylococcal enterotoxins.. In Brazil, data from the National Health and Aging System SINAN/ SVS, Ministry of Health, attribute to S. aureus the occurrence of 7.7% of food-borne outbreaks in the period from 2000 to 2015.In order to improve the characterization of EE, several techniques have been integrated into the diagnostic strategy, the most used methods being to detect bacterial toxins in food: bioassays, molecular biology and immunology. Conventional EE detection methods are labor-intensive and unable to meet real-time detection needs. PCR-based molecular biology is a viable, faster and conclusive method. Chromatographic methods are efficient and sensitive, however, sample requirements, expensive instruments and personnel training limit their application.
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HAIT, J.; TALLENT, S.; MELKA, D.; KEYS, C.; BENNETT, R. Staphylococcus aureus Outbreak Investigation of an Illinois Bakery. Journal of Food Safety.v.32, p. 435-444, 2012.
HALL, H.E.; ANGELOTTI, R.; LEWIS, K.H. Quantitative detection of Staphylococcal enterotoxin B in food by gel-diffusion methods. Public Health Reports.v.78, n.12, p.1089-1098, 1963.
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HARTEVELD, J.L.N.; NIEUWENHUIZEN, M.S.; WILS, E.R.J. Detection of Staphylococcal Enterotoxin B employing a piezoelectric crystal immunosensor. Biosensors and Bioelectronics. v.12, n.7, p.661-667, 1997.
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JOHLER, S.; TICHACZEK-DISCHINGER, p.s.; JÖRG, R.; SIHTO, H-M.; LEHNER, A.; ADAM, M.; STEPHAN, R. Outbreak of Staphylococcal Food Poisoning Due to SEA-Producing Staphylococcus aureus. Foodborne pathogens and disease. v.10, n.9, p.777-781, 2013.
KARASEVA, N.; ERMOLAEVA, T.A regenerable piezoelectric immunosensoron the basis ofelectropolymerizedpolypyrrole for highly selective detection of Staphylococcal enterotoxin A in foodstuffs. Microchimica Acta.v.182, p.1329-1335, 2015.
KIENTZ, C.E.; HULST, A.G.; WILS, E.R. Determination of Staphylococcal enterotoxin B by on-line (micro) liquid chromatography-electrospray mass spectrometry. Journal of Chromatography A. v.757, n.1-2, p.51-64, 1997.
KIM, N.H.;YUN, A.-R.; RHEE, M.S. Prevalence and classification of toxigenic Staphylococcus aureus isolated from refrigerated ready-to-eat foods (sushi, kimbab and California rolls) in Korea. Journal of Applied Microbiology. v.111, n.6, p.1456-1464, 2011.
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LIU, N.; LI, X.L.; MA, X.H.; OU, G.R.; GAO, Z.X. Rapid and multiple detections of Staphylococcal enterotoxins by two-dimensional molecularly imprinted film-coated QCM sensor. Sensors and Actuators B: Chemical.v.191, p.326-331, 2014.
LIU, N.; ZHAO, Z.; CHEN, Y.; GAO, Z. Rapid detection of Staphylococcal enterotoxin B by two-dimensional molecularly imprinted film-coated quartz crystal microbalance. Journal Analytical Letters. v.45, n.2-3, p.283-295, 2012.
LOIR, Y.LE; BARON, F.; GAUTIER, M. Staphylococcusaureus and food poisoning. Genetic and Molecular Research.v.2, n.1, p.63-76, 2003.
LOWY, F.D. Staphylococcus aureus infections. The New England Journal of Medicine.v.339, n.8, p.520-532, 1998.
LUO, L.R.; ZHANG, Z.J.; CHEN, L.J.; MA, L.F. Chemiluminescent imaging detection of Staphylococcal enterotoxin C1 in milk and water samples. Food Chemistry.v.97, n.2, p.355-360, 2006.
MÄNTYNEN, V.; NIEMELÄ, S.; KAIJALAINEN, S.; PIRHONEN, T.;LINDSTRÖM, K. MPN-PCR-Quantification method for Staphylococcal enterotoxin C1 gene from fresh cheese. International Journal of Food Microbiology.v.36, n.2-3, p.135-143, 1997.
MARALDO, D.; MUTHARASAN, R. Detection and confirmation of Staphylococcal enterotoxin B in apple juice and milk using piezoelectric-excited millimeter-sized cantilever sensors at 2.5 fg/mL.Analytical Chemistry.v.79, n.20, p.7636-7643, 2007.
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2017-10-03
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Silva, J. F. M., Feitosa, A. C., & Rodrigues, R. M. (2017). Staphylococcus aureus in food. DESAFIOS - Revista Interdisciplinar Da Universidade Federal Do Tocantins, 4(4), 15–31. https://doi.org/10.20873/uft.2359-3652.2017v4n4p15
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