Staphylococcus aureus, food poisoning

B. cereus food poisoning occurs year-round without any particular geographic distribution and all people are believed to be susceptible. The emetic type of food poisoning is most often associated with rice products that have been cooked and then held at warm temperatures for several hours other starchy foods such as potato, pasta, and cheese products have also been implicated. The emetic form is characterized by nausea and vomiting with 0.5-6 h after consumption of contaminated foods, symptoms that parallel those of Staphylococcus aureus food poisoning. The diarrheal type of food poisoning is frequently associated with foods (meats, milk. 

This can be a dangerous procedure due to the potential growth of food poisoning bacteria such as Staphylococcus aureus (31). This method of inoculation requites a very strict condition to assure the absence of not only bacteria associated with a health hazard but also those associated with product failure (proteolytic, greening, and gas-forming microorganisms). 

Each year in the United States, approximately 76 million food-borne illnesses occur, leading to 325,000 hospitalizations and over 5000 deaths.40 A number of bacterial and viral pathogens that have been discussed previously in this chapter (e.g., Salmonella, Shigella, Campylobacter, E. coli, and noroviruses) can cause food poisoning. Other bacteria that can cause foodborne illness include Staphylococcus aureus, C. perfringens, C. botu-linum, and Bacillus cereus (Table 73-5). Food poisoning should be suspected if at least two individuals present with similar symptoms after the ingestion of a common food in the prior 72 hours. 

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

Le Loir Y, Baron E, and Gautier M (2003) Staphylococcus aureus and food poisoning. Genetics and Molecular Research 2(1) 63-76. 

Staphylococcus aureus Gram-positive, aerobic, catalase-positive cocci Skin contaminant Food poisoning Toxic shock syndrome Fyogenic infections... 

Microorganisms may have both positive and negative effects on foodstuffs. They may cause spoilage of foodstuffs and some, for example the typical food poisoning pathogens Salmonella, Staphylococcus aureus etc.), may even poison it. Moulds too may form toxic substances [7-9]. 

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... 

SEB is, in fact, one of at least seven distinct enterotoxins produced by Staphylococcus aureus bacterial strains. When ingested, SEB causes classical symptoms of food poisoning violent vomiting, diarrhea, fever (41°C), and in severe cases, lethal shock. 12 The symptoms set in within six hours of ingestion, but although unpleasant, are usually self-limiting within 48 hours. Lethal doses of the toxin administered... 

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 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... 

Enterotoxins. Toxic proteins formed by bacteria with molecular masses in the range from 27000 to 30000 which are usually excreted into the medium ( exotoxins). E. can be taken up with contaminated food or be formed by the bacteria colonizing the intestinal walls. Finally, the bacteria can penetrate the intestinal walls and then start to excrete the E. Some E. are thermally very stable and survive when food is boiled. E. from Salmonella and Staphylococcus species are the most frequent causes of food poisoning. Shortly after uptake, the symptoms of nausea, vomiting, diarrhea, and circulatory complaints occur. Deaths are rare and occur only when the subject is already in a weakened state. The sites of attack by E. vary, e.g., at intestinal epithelial cells or in the vegetative nervous system. For the production of antitoxins, E. are obtained by lysis of bacterial cells or from cell-free culture filtrates. E. have been detected, e. g., in the following bacterial species Bacillus cereus, Clostridium perfringens, Escherichia coli. Vibrio cholerae. Staphylococcus aureus, and Streptococcus faecalis. 

Staphylococcal enterotoxin B (SEB) is one of several toxins produced by the bacteria Staphylococcus aureus. SEB commonly causes food poisoning in humans. If... 

Most people encounter the bacterium Staphylococcus aureus and its toxin staphylococcal enterotoxin type B (SEB) at some point in their lives fi om food (ptomaine) poisoning. Some of these strains of bacteria have been responsible for toxic shock syndrome among women using feminine hygienic products, especially during the peak of the affliction in the early 1980s. 

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