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Published in Anton Sebastian, A Dictionary of the History of Medicine, 2018
Staphylococcal Food Poisoning J. Denys of Belgium in 1894 isolated Staphylococcus pyogenes from meat which had caused an outbreak of diarrhea. An American bacteriologist, Robert W. Goldsborough Owen (b 1882) of Detroit, isolated it from the gastrointestinal tract of patients with food poisoning in 1907. M.A. Barber in 1914 isolated Staphylococcus albus from milk, which was responsible for an outbreak of gastroenteritis. Edwin Oakes Jordan (1866–1936) in 1930 showed that man was an important source of enterotoxic staphylococci. G.M. Dack did important studies in the same year. The production of a heat resistant toxin by staphylococci was shown by C.E. Dolman of Canada and Minet of England in 1938. Dolman and R.J. Wilson of Canada gave the name ‘enterotoxin’ to the toxin in 1941.
Is ethiopian raw milk safe for human consumption?
Published in Kristina Roesel, Delia Grace, Food Safety and Informal Markets, 2014
Fanta Desissa, Kristina Roesel, Kohei Makita, Akafte Teklu, Girma Zewde, Delia Grace
Staphylococcus aureus is a major cause of food-borne intoxications and outbreaks throughout the world because it is widespread and able to persist and grow under various conditions (Chapter 13). Staphylococcal food poisoning is one of the most common food-borne diseases in the world; it is caused by ingestion of a toxin that is produced by certain strains of the bacterium in food. The toxin resists heating to 100°C for at least 30 minutes, rendering it indestructible by pasteurization. Nausea, vomiting, diarrhoea, sweating and abdominal cramps are symptoms of staphylococcal food poisoning. The symptoms last for one to three days, the severity usually depending on the amount of contaminated food eaten and the levels of toxin ingested as well as the general health of the patient.
Targeting therapy effects of composite hyaluronic acid/chitosan nanosystems containing inclusion complexes
Published in Drug Delivery, 2022
Staphylococcus aureus (S. aureus) is an important zoonotic pathogen, which can not only cause huge economic losses to the animal husbandry industry all over the world by parasitizing animals, but also spread to humans through direct contact with animals or contaminated food, seriously threatening human health (Kim et al., 2018; Moreno-Grúa et al., 2020). S. aureus mainly colonizes the skin and mucous membranes of the host and clinically causes a variety of diseases, such as skin infections, abscesses, impetigo, necrotizing pneumonia, sepsis, atherosclerosis, and osteomyelitis (Zhou et al., 2012). In the livestock industry, approximately 380 tons of milk are lost globally each year due to S. aureus infections (Loiselle et al., 2009). Some virulence factors secreted by S. aureus cause foodborne illness in humans. The U.S. Centers for Disease Control estimates that 240,000 cases of staphylococcal food poisoning occur each year, resulting in 1,000 hospitalizations and 6 deaths (Schelin et al., 2017).
Effect of paeonol against bacterial growth, biofilm formation and dispersal of Staphylococcus aureus and Listeria monocytogenes in vitro
Published in Biofouling, 2022
Qiao Zeng, Yuting Fu, Min Yang, Ting Wang, Ying Wang, Shenghua Lv, Weidong Qian
Staphylococcus aureus is both a commensal bacterial species and an opportunistic Gram-positive bacterium. S. aureus colonizes asymptomatically the anterior nares of up to 30% of the human population (Chambers 2001). Nevertheless, S. aureus has been implicated as a leading causative agent in community-acquired and hospital-acquired infections, including bacteremia and infective endocarditis as well as osteoarticular, skin, and soft tissue, pleuropulmonary, and device-related infections (Tong et al. 2015). Additionally, S. aureus is a highly versatile pathogen that is associated frequently with staphylococcal food poisoning, which mainly occurs owing to the ingestion of foods containing enterotoxins (Sergelidis and Angelidis 2017) which is particularly dangerous to immune-suppressed individuals, pregnant women, and the elderly (Abebe et al. 2020).