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https://www.readbyqxmd.com/read/28961520/food-poisoning-outbreak-in-tokyo-japan-caused-by-staphylococcus-argenteus
#1
Yasunori Suzuki, Hiroaki Kubota, Hisaya K Ono, Makiko Kobayashi, Konomi Murauchi, Rei Kato, Akihiko Hirai, Kenji Sadamasu
Staphylococcus argenteus is a novel species subdivided from Staphylococcus aureus. Whether this species can cause food poisoning outbreaks is unknown. This study aimed to investigate the enterotoxigenic activities of two food poisoning isolates suspected to be S. argenteus (Tokyo13064 and Tokyo13069). The results for phylogenic trees, constructed via whole genome sequencing, demonstrated that both isolates were more similar to a type strain of S. argenteus (MSHR1132) than any S. aureus strain. Moreover, the representative characteristics of S...
December 4, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28930175/sensitive-genotyping-of-foodborne-associated-human-noroviruses-and-hepatitis-a-virus-using-an-array-based-platform
#2
Beatriz Quiñones, Bertram G Lee, Todd J Martinsky, Jaszemyn C Yambao, Paul K Haje, Mark Schena
Human noroviruses (NoV) are the leading cause of human gastroenteritis in populations of all ages and are linked to most of the foodborne outbreaks worldwide. Hepatitis A virus (HAV) is another important foodborne enteric virus and is considered the most common agent causing acute liver disease worldwide. In the present study, a focused, low-density DNA microarray was developed and validated for the simultaneous identification of foodborne-associated genotypes of NoV and HAV. By employing a novel algorithm, capture probes were designed to target variable genomic regions commonly used for typing these foodborne viruses...
September 20, 2017: Sensors
https://www.readbyqxmd.com/read/28888545/next-generation-sequencing-for-the-investigation-of-an-outbreak-of-salmonella-schwarzengrund-in-nanjing-china
#3
Xuefei Du, Xiao Jiang, Yanhua Ye, Baofu Guo, Wei Wang, Jie Ding, Guoxiang Xie
INTRODUCTION: Salmonella Schwarzengrund is most frequently isolated from poultry meat and can cause human infections. S. Schwarzengrund was isolated from diarrheal patients in a food poisoning event in Nanjing, China. METHODS: Three strains isolated from patients were microbiologically confirmed as S. Schwarzengrund. Salmonella strains from spiced donkey meat were also confirmed as S. Schwarzengrund. Epidemiology investigation showed evidence of a correlation between the consumption of spiced donkey meat and those cases...
September 6, 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/28867621/genetic-variation-among-clostridium-perfringens-isolated-from-food-and-faecal-specimens-in-lagos
#4
Emelda E Chukwu, Francisca O Nwaokorie, Akitoye O Coker, Mario J Avila-Campos, Folasade T Ogunsola
BACKGROUND: Clostridium perfringens is an anaerobic Gram-positive bacterium which is commonly present in the gastrointestinal tract of man and animals and causes enteritic diseases in animals and food poisoning in humans. Previous studies have looked at the epidemiological relationship between C. perfringens isolates from outbreak source. In this study, the genetic diversity of C. perfringens strains from non-outbreak food and faecal specimens was investigated for epidemiological purposes...
October 2017: Microbial Pathogenesis
https://www.readbyqxmd.com/read/28855475/detection-of-norovirus-in-swab-specimens-of-restrooms-and-kitchens-collected-for-investigation-of-suspected-food-poisoning-outbreaks-in-tokyo
#5
Yoshiko Somura, Kana Kimoto, Mayuko Oda, Miyuki Nagano, Yuta Okutsu, Kohji Mori, Tetsuya Akiba, Kenji Sadamasu
During 2015-2016, we examined norovirus (NoV) RNA in swab specimens collected for investigation of suspected food poisoning outbreaks in Tokyo by real-time RT-PCR. Of 1,726 swab samples, 65 (3.8%) were NoV-positive and all positive swab samples were derived from NoV-positive outbreaks. Swab specimens were positive in 41 of 181 (22.7%) NoV outbreaks, while no positive swabs were detected in NoV-negative outbreaks. PCR fragments amplified from 32 swabs were sequenced, and all of them displayed complete homology with sequences from clinical and food samples...
2017: Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan
https://www.readbyqxmd.com/read/28845896/development-of-a-multiplex-real-time-pcr-assay-for-detection-of-human-enteric-viruses-other-than-norovirus-using-samples-collected-from-gastroenteritis-patients-in-fukui-prefecture-japan
#6
Kazuaki Kowada, Kenji Takeuchi, Eiko Hirano, Miho Toho, Kiyonao Sada
There are many varieties of gastroenteritis viruses, of which norovirus (NoV) accounts for over 90% of the viral food poisoning incidents in Japan. However, protocols for rapidly identifying other gastroenteritis viruses need to be established to investigate NoV-negative cases intensively. In this study, a multiplex real-time PCR assay targeting rotavirus A, rotavirus C, sapovirus, astrovirus, adenovirus, and enterovirus was developed using stool samples collected from gastroenteritis patients between 2010 and 2013 in Fukui Prefecture, Japan...
August 28, 2017: Journal of Medical Virology
https://www.readbyqxmd.com/read/28839031/complete-sequence-of-a-staphylococcus-aureus-clonal-complex-81-strain-the-dominant-lineage-in-food-poisoning-outbreaks-in-japan
#7
Yusuke Sato'o, Junzo Hisatsune, Hideki Hirakawa, Hisaya K Ono, Katsuhiko Omoe, Motoyuki Sugai
Staphylococcus aureus No. 10 is an isolate from a staphylococcal food poisoning outbreak in Japan, classified as clonal complex 81 subtype 1. It preferentially produces larger quantities of staphylococcal enterotoxin A (SEA) and staphylococcal enterotoxin H (SEH) in foods and media. Here, we report the complete annotated genome sequence of the chromosome and a plasmid.
August 24, 2017: Genome Announcements
https://www.readbyqxmd.com/read/28820948/prevalence-and-expression-of-staphylococcal-enterotoxin-genes-in-staphylococcus-aureus-isolated-from-food-poisoning-outbreaks
#8
Caroline Peixoto Bastos, Milena Tomasi Bassani, Marcia Magalhães Mata, Graciela Volz Lopes, Wladimir Padilha da Silva
Staphylococcus aureus is an important pathogen of foodborne origin. The pathogen produces a variety of toxins that include the staphylococcal enterotoxins (SE). The present study aimed to evaluate the prevalence and expression of 5 SE genes (sea, seb, sec, sed, and see) in S. aureus isolated from outbreaks occurred in the state of Rio Grande do Sul, Brazil. All isolates, with the exception of 2, presented the same or higher transcriptional expression than the reference strains for at least 1 of these genes...
October 2017: Canadian Journal of Microbiology
https://www.readbyqxmd.com/read/28753923/an-overview-of-seafood-supply-food-safety-and-regulation-in-new-south-wales-australia
#9
REVIEW
Malik A Hussain, Themy Saputra, Elizabeth A Szabo, Bruce Nelan
Seafood consumption is increasing in Australia, especially in New South Wales (NSW). Average per capita seafood consumption in NSW is higher than the national average. Seafood supply in NSW comes from domestic (wild catch and aquaculture) and overseas (seafood imports) sources. The contribution of wild catch and aquaculture in domestic seafood production (2012-2013) was 73.42% and 26.52%, respectively. Seafood-associated foodborne illness outbreaks are not common and on an average four outbreaks occur each year in NSW...
July 19, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28748745/histamine-poisoning-from-insect-consumption-an-outbreak-investigation-from-thailand
#10
Summon Chomchai, Chulathida Chomchai
BACKGROUND: Insect consumption is a common practice in the Asian culture and all over the world. We are reporting an outbreak investigation of histamine poisoning from ingestion of fried insects. METHODS: On 24 July 2014, a group of students at a seminar presented to Angthong Provincial Hospital, Thailand, with pruritic rash after ingesting snacks consisting of fried insects from a vendor. We initiated an outbreak investigation with retrospective cohort design and collected samples of remaining foods for analyses...
July 27, 2017: Clinical Toxicology
https://www.readbyqxmd.com/read/28582663/molecular-and-epidemiological-characterization-of-staphylococcal-foodborne-outbreak-of-staphylococcus-aureus-harboring-seg-sei-sem-sen-seo-and-selu-genes-without-production-of-classical-enterotoxins
#11
Kaoru Umeda, Hiromi Nakamura, Kaori Yamamoto, Nobuko Nishina, Kiyoshi Yasufuku, Yuki Hirai, Teruo Hirayama, Kaoru Goto, Atsushi Hase, Jun Ogasawara
Staphylococcal food poisoning is the result of consumption of food contaminated with staphylococcal enterotoxins (SEs) produced by Staphylococcus aureus. To date, 23 SEs and SE-like enterotoxins (SEls) have been described in the literature. They are divided into classical SEs (SEA-SEE) and new SE/SEls (SEG-SElX). Some have proved to be foodborne-inducible, but others remain unidentified. In May 2016, at an elderly group home in Osaka city, Japan, an outbreak from foodborne pathogens occurred among lunch party participants...
May 30, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28524037/-clinical-analysis-of-53-patients-with-clostridium-botulinum-food-poisoning
#12
Peng Zhang, Jianguang Dong, Lili Bai, Zewu Qiu
OBJECTIVE: To analyze the epidemiologic data of patients with Clostridium botulinum food poisoning, and to improve the understanding, diagnosis and treatment of food borne botulism. METHODS: A retrospective study was conducted. Fifty-three patients with Clostridium botulinum food poisoning admitted to Chinese PLA Center of Poisoning and Treatment from January 2009 to December 2016 were enrolled, and they were divided into mild, moderate, and severe groups according to the severity of disease...
May 2017: Zhonghua Wei Zhong Bing Ji Jiu Yi Xue
https://www.readbyqxmd.com/read/28467187/evaluation-of-two-standard-and-two-chromogenic-selective-media-for-optimal-growth-and-enumeration-of-isolates-of-16-unique-bacillus-species
#13
M Shahjahan Kabir, Ying-Hsin Hsieh, Steven Simpson, Khalil Kerdahi, Irshad M Sulaiman
The genus Bacillus is a group of gram-positive endospore-forming bacteria that can cause food poisoning and diarrheal illness in humans. A wide range of food products have been linked to foodborne outbreaks associated with these opportunistic pathogens. The U.S. Food and Drug Administration recommends (in their Bacteriological Analytical Manual) the use of Bacara or mannitol egg yolk polymyxin (MYP) agar plates and the most-probable-number (MPN) method for enumeration and confirmation of Bacillus cereus and related species isolated from foods, sporadic cases, outbreaks, and routine environmental surveillance samples...
June 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28450142/pan-genome-analysis-of-clostridium-botulinum-reveals-unique-targets-for-drug-development
#14
Tulika Bhardwaj, Pallavi Somvanshi
Clostridium botulinum, a formidable pathogen is responsible for the emerging cause of food poisoning cases on the global canvas. The endemicity of bacterium Clostridium botulinum is reflected by the sudden hospital outbreaks and increased resistance towards multiple drugs. Therefore, a combined approach of in-silico comparative genomic analysis with statistical analysis was applied to overcome the limitation of bench-top technologies. Owing to the paucity of genomic data available by the advent of third generation sequencing technologies, several 'omics' technologies were applied to understand the underlying evolutionary pattern and lifestyle of the bacterial pathogen using phylogenomics...
August 5, 2017: Gene
https://www.readbyqxmd.com/read/28402712/investigation-of-a-staphylococcal-food-poisoning-outbreak-from-a-chantilly-cream-dessert-in-umbria-italy
#15
Laura Ercoli, Silvia Gallina, Yacine Nia, Frédéric Auvray, Sara Primavilla, Fabrizia Guidi, Benedetta Pierucci, Catia Graziotti, Lucia Decastelli, Stefania Scuota
On August 28, 2015, a staphylococcal food poisoning outbreak occurred in Umbria, Italy, affecting 24 of the 42 customers who had dinner at a local restaurant. About 3 h after ingesting a variety of foods, the customers manifested gastrointestinal symptoms. Within 24 h of notification from the hospital emergency department, Sanitary Inspectors of the local Public Health Unit performed an epidemiological investigation. A retrospective cohort study was conducted among the customers. Food and environmental samples were collected...
July 2017: Foodborne Pathogens and Disease
https://www.readbyqxmd.com/read/28395399/analysis-of-kudoa-septempunctata-as-a-cause-of-foodborne-illness-and-its-associated-differential-diagnosis
#16
REVIEW
Sung Uk Lee
OBJECTIVES: Recently kudoa septempuctata in olive flounders is suggested as a cause of food poisoning, however whether kudoa septempuctata can affect human gastrointestinal systems is controversial and its pathogenecity remains unclear. In view of the field epidemiology, food poisonings caused by kudoa septempuctata should be distinguished from those caused by Staphylococcus aureus and bacillus cereus. METHODS: The statistics of food poisoning investigations published by Korea Centers for Disease Control and Prevention in 2013-2015 were reviewed...
2017: Epidemiology and Health
https://www.readbyqxmd.com/read/28375567/biological-characteristics-of-staphylococcal-enterotoxin-q-and-its-potential-risk-for-food-poisoning
#17
D-L Hu, H K Ono, S Isayama, R Okada, M Okamura, L C Lei, Z S Liu, X-C Zhang, M Y Liu, J C Cui, A Nakane
AIMS: To elucidate the biological characteristics and stability of a newly identified staphylococcal enterotoxin Q (SEQ) against heating and digestive enzymes, and evaluate the risk of seq-harboring S. aureus in food poisoning. METHODS AND RESULTS: Purified SEQ was treated with heating, pepsin and trypsin that are related to food cooking, stomach and intestine conditions. Superantigenic activity of SEQ was assessed by determining the ability of IL-2 induction in mouse spleen cells...
April 4, 2017: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/28304109/methicillin-resistant-staphylococcus-aureus-a-controversial-food-borne-pathogen
#18
REVIEW
D Sergelidis, A S Angelidis
Methicillin-resistant Staphylococcus aureus (MRSA) is a major cause of severe healthcare-associated (HA) infections. Although during the last decade the incidence of HA invasive infections has dropped, the incidence of community-associated MRSA (CA-MRSA) infections has risen among the general population. Moreover, CA-MRSA, livestock-associated MRSA (LA-MRSA) and HA-MRSA (HA-MRSA) can be found in foods intended for human consumption. Several studies from different geographical areas have reported the presence of enterotoxin genes in several MRSA food isolates...
June 2017: Letters in Applied Microbiology
https://www.readbyqxmd.com/read/28260730/identification-of-alocasia-odora-kuwazuimo-in-japanese-using-pcr-method
#19
Kayo Hagino, Hisako Nakano, Motomu Shimizu, Akiko Terai, Mami Ogai, Masako Aragane, Tomohiro Abe, Takeo Sasamoto
Kuwazuimo (Alocasia odora) and shimakuwazuimo (Alocasia cucullata) are evergreen perennial plants that originated in East Asia. Although inedible, they are occasionally eaten by mistake because they resemble satoimo (Colocasia esculenta), and this has caused food poisoning in Japan. It is not easy to determine the cause of a food poisoning outbreak from the shape or chemical composition when the available sample is small. Therefore, we developed a new primer pair for PCR to identify kuwazuimo and shimakuwazuimo in small samples, based on the internal transcribed spacer (ITS) region of ribosomal DNA...
2017: Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan
https://www.readbyqxmd.com/read/28207867/thermal-stability-and-structural-changes-in-bacterial-toxins-responsible-for-food-poisoning
#20
Paulina Regenthal, Jesper S Hansen, Ingemar André, Karin Lindkvist-Petersson
The staphylococcal enterotoxins (SEs) are secreted by the bacteria Staphylococcus aureus and are the most common causative agent in staphylococcal food poisoning. The staphylococcal enterotoxin A (SEA) has been associated with large staphylococcal food poisoning outbreaks, but newer identified SEs, like staphylococcal enterotoxin H (SEH) has recently been shown to be present at similar levels as SEA in food poisoning outbreaks. Thus, we set out to investigate the thermo-stability of the three-dimensional structures of SEA, SEH and staphylococcal enterotoxin E (SEE), since heat inactivation is a common method to inactivate toxins during food processing...
2017: PloS One
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