Staphylococcal food poisoning

Staphylococcal food poisonings (SFP) are among the most frequently diagnosed food poisonings, despite the fact that most cases are not reported to... 

Bacillus cereus exotoxin is produced in the gastrointestinal tract after ingestion of improperly stored boiled or fried rice. B. cereus toxin is thermoresistant, as is staphylococcal enterotoxin. Symptoms of food poisoning occur up to six hours after food ingestion and are not characteristic (Butterton and Claderwood, 2001). 

Food poisoning Staphylococcus aureus staphylococcal Acts on intestinal neurones to induce vomiting... 

Detection of staphylococcal enterotoxin B (SEB), a causative agent of food poisoning, was achieved by QDs conjugated with polyclonal sheep anti-SEB antibody.57 Moreover, this approach also harbors the possibility of a multiplexed immunoassay (see Fig. 12.3), which was first reported by Goldman et al.58 in 2004 four toxins of interest in food- or water-borne illnesses (cholera toxin, ricin,... 

Staphylococcal food poisoning is one of the most common types of food poisoning in the United States. The true incidence of staphylococcal food poisoning is unknown due to lack of information from victims, misdiagnosis of the illness, and inadequate collection of samples for laboratory analyses. A toxin dose of less than 1.0 pg in contaminated food will produce symptoms of staphylococcal intoxication. This toxin level represents a S. aureus population exceeding 100 000 organisms per gram. 

When contaminated food is ingested, the toxins, not the bacteria, produce the illness. Since this food poisoning is not an infectious disease antibiotics are of no value. Most cases do not require hospitalization but fluid replacement may be required. Prevention of staphylococcal food poisoning by cleanliness of food preparation areas, proper refrigeration, and good hand washing is the most effective control strategy. 

Staphylococcal food poisoning results from the ingestion of food contaminated by an enterotoxin produced by certain strains of S. au-... 

B. cereus causes two different types of clinical syndromes. The first one is characterized by a short incubation period with vomiting, abdominal cramps, and to a lesser extent, diarrhea within 1 to 6 hours of ingestion of contaminated food. This syndrome is caused by a preformed heat-stable toxin. Similar to staphylococcal food poisoning, illnesses caused by B. cereus usually last less than 12 hours. The second syndrome has a longer incubation period (8-16 hours) and is caused by toxins produced in vivo after the ingestion of contaminated food. In this syndrome, patients experience diarrhea, abdominal cramps, and less frequently, vomiting. The heat-labile enterotoxin produced in this syndrome activates intestinal adenylate cyclase and causes intestinal fluid secretion. This illness usually resolves within 24 hours, but symptom durations of several days to weeks also have been observed. 

Chen TR, Chiou CS, Tsen HY (2004) Use of novel PCR primers specific to the genes of staphylococcal enterotoxin G, H, I for the survey of Staphylococcus aureus strains isolated from food-poisoning cases and food samples in Taiwan. Int J Food Microbiol 92 189-197 Chesneau O, Aubert S, Morvan A, Guesdon JL, el Solh N (1992) Usefulness of the ID32 staph system and a method based on rRNA gene restriction site polymorphism analysis for species and subspecies identification of staphylococcal cUnical isolates. J Clin Microbiol 30 2346-2352... 

Clinical symptoms of staphylococcal food poisoning resulting from ingestion of food contaminated with SEs include nausea, emesis, abdominal pain or cramping, and diarrhea after a short incubation period (mean of 4.4 h) (see review in Tranter [67]). In contrast to the well-known clinical manifestations, the physiopathology of the symptoms is only partially understood. The emetic action of SEs has been studied rather extensively by Sugiyama and Hayama... 

When examined, the jejunum of these patients shows signs of crypt extension, disruption or loss of the brush border, as well as an extensive infiltrate of polymorphonuclear cells and macrophages into the lamina propria. Diarrhea in staphylococcal food poisoning may be due to the inhibition of water and electrolyte reabsorption in the small intestine by SEs as observed in vitro [76] and in an animal model [77],... 

A. Characteristics. Staphylococcal Enterotoxin B (SEB) is one of several exotoxins produced by Staphylococcus aureus, causing food poisoning when ingested. A BW attack with aerosol delivery of SEB to the respiratory tract produces a distinct syndrome causing significant morbidity and potential mortality. 

The staphylococcal enterotoxins are the most frequent cause of food poisoning. However, more severe physiological consequences, such as a life-threatening toxic shock-like syndrome, may result... 

The staphylococcal enterotoxins are a family of superantigen protein toxins produced by strains of Staphylococcus aureus. Staphylococcal enterotoxin B (SEB), a toxin often associated with food poisoning, was weaponized as an incapacitating agent by the United States during in the 1960s. When inhaled as a respirable aerosol, SEB causes fever, severe respiratory distress, headache, and sometimes nausea and vomiting. The mechanism of intoxication is... 

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