Characterization of Staphylococcal Food Poisoning
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Abstract
Food-borne diseases are of major concern worldwide. To date, around 250 different food-borne diseases have been described, and bacteria are the causative agents of two thirds of food-borne disease outbreaks. Among the predominant bacteria involved in these diseases, Staphylococcus aureus is a leading cause of gastroenteritis resulting from the consumption of contaminated food. Staphylococcal food poisoning is due to the absorption of staphylococcal enterotoxins preformed in the food. Staphylococcus aureus produces a wide variety of toxins including staphylococcal enterotoxins (SEs; SEA to SEE, SEG to SEI, SER to SET) with demonstrated emetic activity, and staphylococcal- like (SE) proteins, which are not emetic in a primate model (SE/L and SE/Q) or have yet to be tested (SE/J, SE/K, SE/M to SE/P, SE/U, SE/U2 and SE/V). SES and SE/s have been traditionally subdivided into classical (SEA to SEE) and new (SEG to SE/U2) types. All possess superantigenic activity and are encoded by accessory genetic elements, including plasmids, prophages, pathogenicity islands, vSa genomic islands, or by genes located next to the staphylococcal cassette chromosome (SCC) implicated in methicillin resistance.
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