Staphylococcal Food Poisoning

摘要: This chapter focuses predominantly on staphylococcal food poisoning (SFP), another toxin-mediated illness. SFP, also known as gastroenteritis, is not an infection but a foodborne intoxication caused by one or more enterotoxins (SEs). It appears to have been initially reported in 1894 family outbreak due undercooked meat from sick cow that became contaminated with Staphylococcus aureus. Staphylococci are often divided into coagulasepositive staphylococci and coagulase-negative (CNS), the basis of coagulase production presence gene. Staphylococcal osmotolerance problematic for safety since blocked growth competing bacteria can result likely overgrowth S. ubiquitous air, dust, sewage, water, milk, many foods equipment, environmental surfaces, humans, animals. SE affected temperature, pH, osmotic conditions regulated at molecular level. The oligonucleotideoligosaccharide- binding fold containing β-barrel structure capped α-helix comprises much domain present other toxins including cholera toxin, pertussis Shiga toxin. Recent studies demonstrated pathogenicity island (SaPI) mobilized bacteriophages endogenous prophages, suggesting genes might be transferred horizontally. identification novel improved methods detection indicated widespread than originally thought includes species