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1 Απρ 2014 · Staphylococcal food-borne disease (SFD) is one of the most common food-borne diseases worldwide resulting from the contamination of food by preformed S. aureus enterotoxins. It is one of the most common causes of reported food-borne diseases in the United States.
1 Δεκ 2021 · Staphylococcus aureus is a commensal bacterium known to colonize the skin, nares, and gastrointestinal tract of humans. Asymptomatic workers can contaminate food via manual contact or through respiratory secretions thus becoming the source of staphylococcal food poisoning.
S. saprophyticus frequently colonizes humans and can be found in the gastrointestinal tract, vagina, and perineum (4). S. saprophyticus also is part of the gut and rectal flora of livestock, including pigs and cattle, and a frequent contaminant of meat and fermented food products (1).
Staphylococci have emerged as important pathogens for both nosocomial and community-acquired infections in people. For example, USA300 is a predominant community-associated methicillin-resistant S. aureus strain; it carries an arginine catabolic mobile element (ACME) which contains potential virulence factors playing a role in bacterial ...
10 Αυγ 2010 · Staphylococcal food poisoning is one of the most common food-borne diseases and results from the ingestion of staphylococcal enterotoxins (SEs) preformed in food by enterotoxigenic strains of Staphylococcus aureus. To date, more than 20 SEs have been described: SEA to SElV.
1 Ιαν 2018 · Staphylococcal food poisoning (SFP) is one of the most common food-borne diseases worldwide, and is due to the formation of staphylococcal enterotoxins (SEs) in foods. For many years, identification of the microbial species involved in SFP has been based on coagulase detection, as Staphylococcus aureus was the only known species that produced ...
4 ημέρες πριν · The term staphylococcus, generally used for all the species, refers to the cells’ habit of aggregating in grapelike clusters. Staphylococci are microbiologically characterized as gram-positive (in young cultures), non-spore-forming, nonmotile, facultative anaerobes (not requiring oxygen).
