Staphylococcus aureus em alimentos
DOI:
https://doi.org/10.20873/uft.2359-3652.2017v4n4p15Resumen
La intoxicación alimentaria estafilocócica es una de las enfermedades transmitidas por los alimentos (ETA) más común y resulta de la ingestión de la enterotoxina estafilocócica (EE) preformada en los alimentos. Este estudio tuvo como objetivo la revisión sobre la ocurrencia Staphylococcus en los alimentos, brotes de intoxicación alimentaria por estafilococos, enterotoxinas comúnmente involucradas en brotes y métodos de identificación de enterotoxinas estafilocócicas. La metodología empleada se basó en la investigación cualitativa y sistemas de información. En Brasil, los datos del Sistema Nacional de Agravos e Notificações da Secretaria de VigilânciaemSaúdeSINAN\SVS, Ministerio de Salud, atribuyen al S. aureus la ocurrencia de un 7,7% de los brotes de origen alimentario en el período de 2000 a 2015. Para mejorar la caracterización de EE, diversas técnicas se han integrado en la estrategia de diagnóstico y los métodos utilizados para detectar toxinas bacterianas en los alimentos: bioensayos, biología molecular e inmunológica. Los métodos convencionales de detección de EE son de trabajo intensivo e incapaz de satisfacer las necesidades de detección en tiempo real. La biología molecular basada en PCR es un método más rápido y con resultados concluyentes. Los métodos cromatográficos son eficientes y sensibles, sin embargo, los requisitos de la muestra, instrumentos caros y la capacitación del personal limitan su aplicación.
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GOTO, M.; HAYASHIDANI, H.; TAKATORI, K.; HARA-KUDO, Y. Rapid detection of enterotoxigenicStaphylococcus aureusharbouring genes for four classical enterotoxins, SEA, SEB, SEC and SED, by loop-mediated isothermal amplification assay. Letters in Applied Microbiology.v.45, n.1, p.100-107, 2007.
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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.
HARRIS, L.G; FOSTER, S.J.; RICHARDS, R.G. Anintroductionto Staphylococcus aureus, and techniques for identifyingand quantifying S.aureusadhesins in relations to adhesion to biomaterials: Review. European Cells and Materials. v.4, n.2, p.39-60, 2002.
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.
HENNEKINNE, J.-A.; BUYSER, M.-L.; DRAGACCI, S. Staphylococcus aureus and its food poisoning toxins: characterization and outbreak investigation. FEMS Microbiology Reviews. v.36, n.4, p.815-836, 2012.
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.
Koneman E.W.; Allen, S.D.; Janda, W.M.; Schereckenberger, P.C.; Winn, W.C.J. The gram-positive cocci: Staphylococci and related organisms. Atlas and Text book of Diagnostic Microbiology. p.539-576, 1997.
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LIN, H.C.; TSAI, W.C. Piezoelectric crystal immunosensor for the detection of Staphylococcal enterotoxin B. Biosensors and Bioelectronics.v.18, n.12, p.1479-1483, 2003.
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.
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2017-10-03
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Silva, J. F. M., Feitosa, A. C., & Rodrigues, R. M. (2017). Staphylococcus aureus em alimentos. DESAFIOS, 4(4), 15–31. https://doi.org/10.20873/uft.2359-3652.2017v4n4p15
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