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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
#1
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
#2
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
#3
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
#4
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
#5
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/kudoa-septempunctata-as-a-cause-of-food-poisoning-and-its-differential-diagnosis
#6
Sung Uk Lee
Purpose: 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...
March 31, 2017: Epidemiology and Health
https://www.readbyqxmd.com/read/28375567/biological-characteristics-of-staphylococcal-enterotoxin-q-and-its-potential-risk-for-food-poisoning
#7
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
#8
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
#9
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
#10
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
https://www.readbyqxmd.com/read/28207308/prevalence-of-listeria-monocytogenes-in-retail-lightly-pickled-vegetables-and-its-successful-control-at-processing-plants
#11
Masumi Taguchi, Masashi Kanki, Yuko Yamaguchi, Hideichi Inamura, Yosuke Koganei, Tetsuya Sano, Hiromi Nakamura, Hiroshi Asakura
Incidences of food poisoning traced to nonanimal food products have been increasingly reported. One of these was a recent large outbreak of Shiga toxin-producing Escherichia coli (STEC) O157 infection from the consumption of lightly pickled vegetables, indicating the necessity of imposing hygienic controls during manufacturing. However, little is known about the bacterial contamination levels in these minimally processed vegetables. Here we examined the prevalence of STEC, Salmonella spp., and Listeria monocytogenes in 100 lightly pickled vegetable products manufactured at 55 processing factories...
March 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28199340/crystal-structure-and-structure-based-mutagenesis-of-actin-specific-adp-ribosylating-toxin-cpile-a-as-novel-enterotoxin
#12
Waraphan Toniti, Toru Yoshida, Toshiharu Tsurumura, Daisuke Irikura, Chie Monma, Yoichi Kamata, Hideaki Tsuge
Unusual outbreaks of food poisoning in Japan were reported in which Clostridium perfringens was strongly suspected to be the cause based on epidemiological information and fingerprinting of isolates. The isolated strains lack the typical C. perfringens enterotoxin (CPE) but secrete a new enterotoxin consisting of two components: C. perfringens iota-like enterotoxin-a (CPILE-a), which acts as an enzymatic ADP-ribosyltransferase, and CPILE-b, a membrane binding component. Here we present the crystal structures of apo-CPILE-a, NAD+-CPILE-a and NADH-CPILE-a...
2017: PloS One
https://www.readbyqxmd.com/read/28190406/an-assessment-of-the-microbiological-quality-of-liver-based-p%C3%A3-t%C3%A3-in-england-2012-13-comparison-of-samples-collected-at-retail-and-from-catering-businesses
#13
J McLAUCHLIN, F Jørgensen, H Aird, A Charlett, N Elviss, D Fenelon, A Fox, C Willis, C F L Amar
The purpose of this study was to investigate the microbiological quality of liver pâté. During 2012-13, a total of 870 samples, unrelated to the investigation of food-poisoning outbreaks, were collected either at retail (46%), catering (53%) or the point of manufacture (1%) and were tested using standard methods to detect Salmonella spp. or Campylobacter spp., and to enumerate for Listeria spp., including Listeria monocytogenes, Clostridium perfringens, coagulase-positive staphylococci including Staphylococcus aureus, Bacillus spp...
June 2017: Epidemiology and Infection
https://www.readbyqxmd.com/read/28144705/ecological-fitness-and-virulence-features-of-vibrio-parahaemolyticus-in-estuarine-environments
#14
REVIEW
Charles R Lovell
Vibrio parahaemolyticus is a commonly encountered and highly successful organism in marine ecosystems. It is a fast-growing, extremely versatile copiotroph that is active over a very broad range of conditions. It frequently occurs suspended in the water column (often attached to particles or zooplankton), and is a proficient colonist of submerged surfaces. This organism is an important pathogen of animals ranging from microcrustaceans to humans and is a causative agent of seafood-associated food poisoning. This review examines specific ecological adaptations of V...
March 2017: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28135403/rapid-cell-based-assay-for-detection-and-quantification-of-active-staphylococcal-enterotoxin-type-d
#15
Reuven Rasooly, Paula M Do, Bradley J Hernlem
Food poisoning by Staphylococcus aureus is a result of ingestion of Staphylococcal enterotoxins (SEs) produced by this bacterium and is a major source of foodborne illness. Staphylococcal enterotoxin D (SED) is one of the predominant enterotoxins recovered in Staphylococcal food poisoning incidences, including a recent outbreak in Guam affecting 300 children. Current immunology methods for SED detection cannot distinguish between the biologically active form of the toxin, which poses a threat, from the inactive form, which poses no threat...
March 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28105575/bongkrekic-acid-a-review-of-a-lesser-known-mitochondrial-toxin
#16
REVIEW
Mehruba Anwar, Amelia Kasper, Alaina R Steck, Joshua G Schier
INTRODUCTION: Bongkrekic acid (BA) has a unique mechanism of toxicity among the mitochondrial toxins: it inhibits adenine nucleotide translocase (ANT) rather than the electron transport chain. Bongkrekic acid is produced by the bacterium Burkholderia gladioli pathovar cocovenenans (B. cocovenenans) which has been implicated in outbreaks of food-borne illness involving coconut- and corn-based products in Indonesia and China. Our objective was to summarize what is known about the epidemiology, exposure sources, toxicokinetics, pathophysiology, clinical presentation, and diagnosis and treatment of human BA poisoning...
June 2017: Journal of Medical Toxicology: Official Journal of the American College of Medical Toxicology
https://www.readbyqxmd.com/read/28039133/dynamics-of-salmonella-shedding-and-welfare-of-hens-in-free-range-egg-production-systems
#17
Vaibhav C Gole, Rebecca Woodhouse, Charles Caraguel, Talia Moyle, Jean-Loup Rault, Margaret Sexton, Kapil Chousalkar
The current study investigated the effect of environmental stressors (i.e., weather changes) on Salmonella shedding in free-range production systems and the correlations with behavioral and physiological measures (i.e., fecal glucocorticoid metabolites). This involved longitudinal and point-in-time surveys of Salmonella shedding and environmental contamination on four commercial free-range layer farms. The shedding of Salmonella was variable across free-range farms and in different seasons. There was no significant effect of season on the Salmonella prevalence during this investigation...
March 1, 2017: Applied and Environmental Microbiology
https://www.readbyqxmd.com/read/27885561/outbreak-of-severe-pseudorabies-virus-infection-in-pig-offal-fed-farmed-mink-in-liaoning-province-china
#18
Hao Liu, Xin-Tong Li, Bo Hu, Xiao-Yu Deng, Lei Zhang, Shi-Zhen Lian, Hai-Ling Zhang, Shuang Lv, Xiang-Hong Xue, Rong-Guang Lu, Ning Shi, Ming-Hao Yan, Peng-Peng Xiao, Xi-Jun Yan
An outbreak of severe pseudorabies virus (PRV) infection in farmed mink occurred in northern China in late 2014, causing significant economic losses in the local fur industry. Here, we report the first case of a PRV outbreak in mink in northeastern China, caused by feeding farmed mink with raw pork or organs contaminated by PRV. Mink infected with virulent PRV exhibited diarrhea, neurologic signs, and higher mortality, which can be misdiagnosed as highly pathogenic mink enteritis virus (MEV), canine distemper virus (CDV), and food poisoning...
March 2017: Archives of Virology
https://www.readbyqxmd.com/read/27870538/foodborne-infections-and-intoxications-in-poland-in-2014
#19
Piotr Polański, Sylwia Kamińska, Małgorzata Sadkowska-Todys
AIM: The purpose of the study is to assess the epidemiological situation of food poisonings and infections in Poland in 2014. MATERIALS AND METHODS: The evaluation was based on the analysis of information sent to Department of Epidemiology NIPH-NIH through ROE (Pol. Rejestr Ognisk Epidemicznych)- an electronic system created for uploading, transfer and analysis of data acquired during the outbreak investigations). Additional sources for the analysis were NIZP-PZH annual bulletins (Czarkowski MP et al...
2016: Przegla̧d Epidemiologiczny
https://www.readbyqxmd.com/read/27800449/molecular-typing-of-staphylococcus-aureus-isolate-responsible-for-staphylococcal-poisoning-incident-in-homemade-food
#20
Guerrino Macori, Alberto Bellio, Daniela Manila Bianchi, Silvia Gallina, Daniela Adriano, Fabio Zuccon, Francesco Chiesa, Pier Luigi Acutis, Francesco Casalinuovo, Lucia Decastelli
In October 2012, two persons fell ill with symptoms consistent with staphylococcal food poisoning after eating home-canned tuna fish and tomatoes. Laboratory investigation detected the enterotoxins in the home-canned tuna and molecular analysis of the isolated Staphylococcus aureus confirmed it carried toxin genes. Qualitative enzyme-linked immunosorbent assay and enzime linked fluorescent assay methods and quantitative assay identified the enterotoxins in the food leftovers, specifically staphylococcal enterotoxins type A (SEA) and D (SED), respectively 0...
April 19, 2016: Italian Journal of Food Safety
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