Staphylococcal food poisoning case and molecular analysis of toxin genes in Staphylococcus aureus strains isolated from food in Sicily, Italy.

Rosa Alduina, Maria Luisa Scatassa, Maria Vitale, Chiara Piraino, Concetta Napoli, Giuseppa Oliveri, Cinzia Cardamone

Risultato della ricerca: Article

25 Citazioni (Scopus)

Abstract

A case of staphylococcal food poisoning was observed in two individuals of the same family after consumption of primosale, a semiripened sheep cheese produced in Sicily. Staphylococcus aureus isolated from the cheese produced enterotoxin C (SEC) and carried both the enterotoxin C (sec) and the toxic shock syndrome toxin (tsst-1) gene. Following this case, an extensive survey was conducted on 971 food samples (raw milk, cheese, meat, and food preparations). S. aureus was detected in 102 of 971 food samples, from all types of food with the exception of ricotta cheese. The tsst-1 gene was present in 42% of the strains, either alone or in combination with other toxin genes. The enterotoxin C gene was the most represented enterotoxin, but it was only found in dairy products. Six S. aureus isolates carried the sea gene alone, two isolates carried both sea and seb, and one isolate carried both sea and sec. A significant percentage (46%) of all isolates carried a toxin gene, creating significant concern that virulent S. aureus can be transmitted through food in Sicily.
Lingua originaleEnglish
pagine (da-a)21-23
Numero di pagine3
RivistaFoodborne Pathogens and Disease
Volume12
Stato di pubblicazionePublished - 2015

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All Science Journal Classification (ASJC) codes

  • Food Science
  • Microbiology
  • Applied Microbiology and Biotechnology
  • Animal Science and Zoology

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