*  DMOZ - Health: Conditions and Diseases: Infectious Diseases: Bacterial: Staphylococcal: Food Poisoning

The toxin produced by Staphylococcal bacteria growing in food produces a type of foodborne illness. ... The toxin produced by Staphylococcal bacteria growing in food produces a type of foodborne illness. ... Staphylococcus aureus: A Problem When Food Is Left Out Too Long Fact sheet about this cause of foodborn illness and steps to ...
dmoztools.net/Health/Conditions_and_Diseases/Infectious_Diseases/Bacterial/Staphylococcal/Food_Poisoning/

*  Patent US5858391 - Long acting GI and esophageal protectant - Google Patents

... staphylococcal food poisoning; botulism; malabsorption syndromes such as ... The term pharmaceutically acceptable carriers as used herein mean substances and materials generally used in the drug or food ... Suitable emulsifiers are those oil miscible surface active compounds which are acceptable for use in foods, pharmaceuticals, ... Suitable emulsifiers are those oil miscible surface active compounds which are acceptable for use in foods, pharmaceuticals, ...
google.com/patents/US5858391?dq=5,742,768

*  Pathology Outlines - Staphylococcus aureus

Staphylococcal food poisoning * Staphylococcal scalded skin syndrome * Skin and soft tissue infections * Septic arthritis * ...
pathologyoutlines.com/topic/microbiologystaphaureus.html

*  1d5z - Proteopedia, life in 3D

ETXB_STAAU] Staphylococcal enterotoxins cause the intoxication staphylococcal food poisoning syndrome. The illness ...
proteopedia.org/wiki/index.php/1d5z

*  Toxins | Free Full-Text | Staphylococcal enterotoxins in the Etiopathogenesis of Mucosal Autoimmunity within the...

... and are recognized as the causative agents of classical food poisoning in humans following the consumption of contaminated food ... While illness evoked by ingestion of the SE or its producer organism in tainted food are often self-limited, our current ... The focus of this review is to evaluate the relevance of staphylococcal enterotoxin in the context of mucosal immunity, and the ... The staphylococcal enterotoxins (SEs) are the products of Staphylococcus aureus ...
mdpi.com/2072-6651/6/5/1471

*  Flashcards - Microbio Final

Staphylococcal food poisoning * Type: Bacteria (Enterotoxin). Vector: Food (meat, poultry, fish). Hosts: Humans. Presenation: ... Vector: Food (prok, venison, game). Hosts: Human muscle. Presentation: Food poisoning, muscle pain.. Diagnosis: (?). Treatment ... Vector: Food (poultry, pork, raw shellfish, water). Hosts: Humans. Presentation: Fever, malaise, watery and bloody stool for 7- ... Vector: Food (custard, creams, meats). Hosts: Humans Presentation: Nausea, vomitting, diarrhea for 48 hours 1-6 hours post ...
https://freezingblue.com/flashcards/print_preview.cgi?cardsetID=122722

*  How toxic is your home? | PrimeLocation

Staphylococcal infections and food poisoning can easily enter the home via unwashed fruit and vegetables which have been in ... Some woollen carpets are also treated with pyrethroids, an insecticide which acts as a nerve poison. Modern solutions such as ... involving young Robert and Christianne Shepherd who died in their holiday accommodation due to carbon monoxide poisoning. Learn ...
https://primelocation.com/homes-news/how-toxic-is-your-home/

*  Staph Buffett Sickens 137 in Kentucky | Marler Blog

Staphylococcal food poisoning results from growth and toxin production in food followed by eating the food containing the toxin ... Symptoms of Staphylococcal food-poisoning occur between 1 to 8 hours after eating the contaminated food. This food-borne ... University of Arizona Food Safety Department has a good definition of Staph Food Poisoning:. Staphylococcal bacteria are very ... People are considered to be the main source associated with staphylococcal food poisoning. These bacteria are present in the ...
marlerblog.com/case-news/staph-buffett-sickens-137-in-kentucky/

*  UCSD Profiles

Staphylococcal food poisoning on a cruise ship. Epidemiol Infect. 1987 Oct; 99(2):349-53. PMID: 3678396. ...
https://profiles.ucsd.edu/stephen.waterman

*  Outbreaks and Alerts: May 27, 2010

5 were taken to hospital on the night of May 19th with symptoms that were diagnosed as staphylococcal food poisoning. ... A daily digest of international outbreaks, alerts and food safety news. If you would like to receive automatic email alerts for ... The US Food and Drug Administration released a similar warning on May 25th. ... and banning the selling of cooked foods in schools and other public places. So far this year, Fiji has recorded 263 cases of ...
efoodalert.blogspot.com/2010/05/outbreaks-and-alerts-may-27-2010.html

*  http://ufdc.ufl.edu/UF00094221/00001

The effect of pre-slaughter feeding of sucrose to broilers on weight gain, feed conversion, dressing percentage and palatability of meat ...
ufdc.ufl.edu/UF00094221/00001

(1/73) Enterotoxin production by coagulase-negative staphylococci in restaurant workers from Kuwait City may be a potential cause of food poisoning.

Staphylococcus aureus and coagulase-negative staphylococci (CNS) were isolated from the hands of food handlers in 50 restaurants in Kuwait City and studied for the production of staphylococcal enterotoxins, toxic shock syndrome toxin-1, slime and resistance to antimicrobial agents. One or a combination of staphylococcal enterotoxins A, B or C were produced by 6% of the isolates, with the majority producing enterotoxin B. Toxic shock syndrome toxin-1 was detected in c. 7% of the isolates; 47% produced slime. In all, 21% of the isolates were resistant to tetracycline and 11.2% were resistant to propamidine isethionate and mercuric chloride. There was no correlation between slime and toxin production or between slime production and antibiotic resistance. The detection of enterotoxigenic CNS on food handlers suggests that such strains may contribute to food poisoning if food is contaminated by them and held in conditions that allow their growth and elaboration of the enterotoxins. It is recommended that enterotoxigenic CNS should not be ignored when investigating suspected cases of staphylococcal food poisoning.  (+info)

(2/73) Pyrogenic toxin superantigen site specificity in toxic shock syndrome and food poisoning in animals.

Staphylococcus aureus and Streptococcus pyogenes express pyrogenic toxin superantigens (PTSAgs) that are associated with toxic shock syndrome (TSS) and staphylococcal food poisoning (SFP). Most PTSAgs cause TSS in deep-tissue infections, whereas only TSS toxin 1 (TSST-1) is associated with menstrual, vaginal TSS. In contrast, SFP has been linked only with staphylococcal enterotoxins (SEs). Because of the differential abilities of PTSAgs to cause systemic or localized symptoms in a site-dependent manner, the present study was undertaken to assess the toxins' abilities to cross mucosal barriers. The activity of three PTSAgs when delivered orally, vaginally, or intravenously to rabbits and orally to monkeys was investigated. TSST-1 induced shock via all three routes in rabbits. Although active when administered intravenously, SEC1 and streptococcal pyrogenic exotoxin A (SPEA) did not cause symptoms when administered orally or vaginally. Only SEC1 induced emesis in the monkey feeding assay. TSST-1, albeit less stable than SEC1 and SPEA to pepsin, induced diarrhea in monkeys. Our results may explain the unique association of TSST-1 with menstrual TSS and why SPEA is only rarely associated with TSS after pharyngitis, despite being highly associated with TSS after subcutaneous infections. Finally, our studies indicate that enterotoxicity in SFP is not the result of superantigenicity.  (+info)

(3/73) Comparison of pulsed-field gel electrophoresis and coagulase gene restriction profile analysis techniques in the molecular typing of Staphylococcus aureus.

Pulsed-field gel electrophoresis (PFGE) and coagulase gene restriction profile (CRP) analysis techniques were used to analyze 71 Staphylococcus aureus isolates recovered from nine food-borne disease outbreaks. Twenty-two PFGE profiles and 11 CRPs were identified, with discrimination indices of 0.86 and 0.72, respectively. In addition, the variable regions of the coagulase genes of 39 isolates were sequenced and showed extensive identity, indicating that this is not an efficient alternative for the molecular typing of S. aureus.  (+info)

(4/73) Risk factors in causing outbreaks of food-borne illness originating in schoollunch facilities in Japan.

We reviewed records of all outbreaks of food-borne illnesses due to schoollunch in Japan from 1987 through 1996 to determine the risk factors causing these outbreaks. Major hazards in 269 outbreaks were Salmonella spp., Campylobacter jejuni, Escherichia coli and Staphylococcus aureus. Foods including uncooked or partially cooked items, salad or egg products presented a high risk in 62 outbreaks with confirmed food sources. Contaminated food items were involved in 29 incidents (46.8%); storage of foods for an extended period before serving in 29 incidents (46.8%), inadequate cooking and cross contamination in 21 incidents (33.9%) each; infected employees in nine incidents (14.5%).  (+info)

(5/73) Reassessment of the coagulase and thermostable nuclease tests as means of identifying Staphylococcus aureus.

A total of 91 enterotoxigenic strains of Staphylococcus auerus isolated from foods and tested for production of coagulase and thermostable nuclease and the ability to ferment glucose and mannitol showed, with the exception of four strains, a complete correlation among these properties. A similar correlation was observed with 103 cultures of S. aureus isolated from clinical material. In all instances, the coagulase reactions were sufficiently strong to be scored at either the 3+ or 4+ levels. Presumptive staphylococcal cultures isolated during routine examination of foods and yielding 2+ coagulase reactions or lower were invariably negative for thermostable nuclease production. It is suggested that the thermostable nuclease test be performed on cultures with doubtful coagulase reactions before classifying them as S. aureus.  (+info)

(6/73) An outbreak of community-acquired foodborne illness caused by methicillin-resistant Staphylococcus aureus.

Infections with methicillin-resistant Staphylococcus aureus (MRSA) are increasingly community acquired. We investigated an outbreak in which a food handler, food specimen, and three ill patrons were culture positive for the same toxin-producing strain of MRSA. This is the first report of an outbreak of gastrointestinal illness caused by community-acquired MRSA.  (+info)

(7/73) Molecular subtyping of Staphylococcus aureus from an outbreak associated with a food handler.

On 6 May 2000, a staphylococcal food poisoning outbreak occurred at a high school, affecting 10 of the 356 students who attended the breakfast. Twenty-seven Staphylococcus aureus isolates, producing enterotoxin A (SEA), SEB-, or non-SEA-E, were recovered from 7 patients, 2 food handlers and left-overs. To investigate the outbreak, we genotyped the isolates by using pulsed-field gel electrophoresis (PFGE) and three PCR-based techniques: inter-IS256 PCR typing, protein A gene (spa) typing, and coagulase gene restriction profile (CRP) analysis. Our results show that PFGE was the most discriminatory technique, whereas the three PCR-based techniques were insufficient in the discriminatory power to distinguish the S. aureus isolates from the outbreak. Based on the enterotoxin-producing types and the results of genotyping, three distinct types of strains (A1111, B2221 and N3221) were designated. Both the A1111 and B2221 strains were found in the specimens from the patients and a hand lesion of a food handler, suggesting that the source of contamination for the outbreak was most likely originated from a food handler.  (+info)

(8/73) Occurrence of enterotoxigenic Staphylococcus aureus in food.

Gastroenteritis is one of the most frequent microbial diseases, which is caused by the ingestion of food contaminated with staphylococcal enterotoxins. In our study, the production of staphylococcal enterotoxins A, B (SEA, SEB) and the presence of respective staphylococcal enterotoxin genes were investigated in the field S. aureus isolates obtained from foods and food industry manufactures in East Slovakia. Radioimmunoassay (RIA), polymerase chain reaction (PCR) and dot-blot hybridisation were used for examination. The ability to synthesise enterotoxins was found in 20 (39.2%) of the total number of 51 isolates. Production of SEA was recorded in 3 (5.9%), production of SEB in 12 (23.5%) and production SEA together with SEB in 5 (9.8%) staphylococcal isolates. Nine (47.4%) sheep cheese isolates of the total number of 19 produced enterotoxins, especially SEB (36.8%). S. aureus isolates from pasta were enterotoxigenic in 6 cases (33.3%). The synthesis of enterotoxins was not detected in Bryndza cheese and sausages isolates. One enterotoxigenic isolate was obtained from smears of technological equipment and 4 isolates from throat and nasal swabs. No differences in results were recorded between RIA and PCR as well as PCR and dot-blot hybridisation. Our results suggest that it is of special importance to follow the presence of enterotoxigenic S. aureus strains in foodstuffs, especially for protecting the consumers from food poisoning.  (+info)



enterotoxins


  • ETXB_STAAU ] Staphylococcal enterotoxins cause the intoxication staphylococcal food poisoning syndrome. (proteopedia.org)
  • The staphylococcal enterotoxins (SEs) are the products of Staphylococcus aureus and are recognized as the causative agents of classical food poisoning in humans following the consumption of contaminated food. (mdpi.com)

bacteria


  • The toxin produced by Staphylococcal bacteria growing in food produces a type of foodborne illness. (dmoztools.net)
  • Staphylococcal bacteria are very common. (marlerblog.com)
  • Contaminated cheese has been responsible for outbreaks of food poisoning by several types of bacteria and sporadic cases of illness associated with contaminated cheeses have also been reported. (ucdavis.edu)
  • In view of all these considerations the Institute of Food Science and Technology considers that it is important to draw attention to the real hazards to human health due to pathogenic bacteria in raw milk cheeses, particularly of the soft and semi-soft type, and to encourage the use of pasteurized milk in the production of cheeses. (ucdavis.edu)
  • Staphylococcal or Staph bacteria cause several diseases. (dmoztools.net)

outbreaks


  • Several types of cheese have caused outbreaks of food-poisoning. (ucdavis.edu)

Staphylococcus


  • Preliminary results from the Kentucky State Lab suggested that Staphylococcus aureus might be the culprit of the food poisoning, although it's not definitive since it was found in some stool samples and not others. (marlerblog.com)

toxin produced


  • The toxin produced by Staph in food causes a type of food poisoning. (dmoztools.net)

symptoms


  • Symptoms of Staphylococcal food-poisoning occur between 1 to 8 hours after eating the contaminated food. (marlerblog.com)
  • Seventeen children and 8 teachers from Secondary School No. 5 were taken to hospital on the night of May 19th with symptoms that were diagnosed as staphylococcal food poisoning. (blogspot.com)

Bacterial


  • His group recently devised strips that sense the poison ricin and a bacterial toxin called staphylococcal enterotoxin B. (freethesaurus.com)
  • Police investigating a massive outbreak of food poisoning in western Japan have narrowed to three the number of potential sources of enterotoxin, a bacterial toxin blamed for the poisoning, at Snow Brand Milk Products Co. (freethesaurus.com)

infections


  • Staphylococcal infections and food poisoning can easily enter the home via unwashed fruit and vegetables which have been in direct contact with the shopping trolley's metal surfaces. (primelocation.com)

enterotoxin


  • The focus of this review is to evaluate the relevance of staphylococcal enterotoxin in the context of mucosal immunity, and the underlying mechanisms that contribute to the pathogenesis of gastrointestinal autoimmune disease. (mdpi.com)

illness


  • While illness evoked by ingestion of the SE or its producer organism in tainted food are often self-limited, our current understanding regarding the evolution of S. aureus provokes the utmost concern. (mdpi.com)
  • This food-borne illness can last for 6 to 24 hours. (marlerblog.com)

humans


  • Continued encroachment of humans into previously undeveloped regions, concentration of human and animal populations from urban sprawl, expanded animal and vector ranges resulting from climate change, increasingly mobile animal populations, and rapid international movement of animal-based foods facilitate the emergence and rapid dissemination of zoonotic pathogens. (asmscience.org)

results


  • Staphylococcal food poisoning results from growth and toxin production in food followed by eating the food containing the toxin. (marlerblog.com)
  • The results of unnatural food and poor habits have created an unhealthy condition in the physical, mental, and spiritual health of our people. (drpietrorotondi.org)

article


  • e-mail: fernanda.galgano@unibas.it [other] This article was submitted to Frontiers in Food Microbiology, a specialty of Frontiers in Microbiology. (biomedsearch.com)

Several


  • Several food products contain only small amounts of polyamines, while higher concentrations can be found in fermented foods. (biomedsearch.com)

main


  • People are considered to be the main source associated with staphylococcal food poisoning. (marlerblog.com)
  • as these moieties are produced during food storage, it would seem to confirm the main role of microorganisms in their synthesis. (biomedsearch.com)

present


  • The poisonous elements in the food of our present civilization are destroying the nation's health. (drpietrorotondi.org)

Safety


  • Technical review from the Food Safety Research Information Office. (dmoztools.net)

Drug Administration


  • The US Food and Drug Administration released a similar warning on May 25th. (blogspot.com)

review


important


  • This is why it is so important to wash your hands and always following good food handling practices when working with food. (marlerblog.com)