Is ethiopian raw milk safe for human consumption?
Kristina Roesel, Delia Grace in Food Safety and Informal Markets, 2014
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.
A Protective Role for Vagal Afferents: An Hypothesis
Sue Ritter, Robert C. Ritter, Charles D. Barnes in Neuroanatomy and Physiology of Abdominal Vagal Afferents, 2020
There is a considerable body of evidence demonstrating a role for putative antral and duodenal mucosal vagal afferents in the activation of the emetic pathways: Electrical stimulation of the central end of the abdominal vagus, but not of the greater splanchnic nerve, induces emesis.7There is an emetic response to intra-gastric administration of hypertonic solutions or copper sulphate.8Vomiting induced by the common food poisoning bacterium Staphylococcus is reduced or abolished by abdominal denervation.37Vomiting induced by total body irradiation and systemically administered cytotoxic drugs can be reduced or abolished by abdominal vagotomy but not by greater splanchnic nerve section,8 indicating that these stimuli act by vagal afferent activation.8 These and other studies led to the proposal that 5-hydroxytryptamine-3 receptor antagonists, used as selective anti-emetic agents against radio- and chemotherapy induced emesis, have a vagal afferent site of action.14
Staphylococcus
Dongyou Liu in Laboratory Models for Foodborne Infections, 2017
Staphylococcus strains are usually enumerated by using conventional microbiological techniques employed to detect CPS in food samples, according to EN ISO 6888-1,40 EN ISO 6888-2,41 or EN ISO 6888-3.42 However, they are time consuming since they take up to 5–6 days to be performed. Moreover, it may not be enough for the reliable identification of all the possible enterotoxigenic staphylococci (atypical S. aureus, other CPS and CNS). Molecular biology methods have been used as an alternative to conventional microbiological techniques (often PCR and real-time PCR) to detect CPS in food samples. PCR-based methods detect genes encoding enterotoxins in strains of Staphylococcus spp. However, these techniques have a major limitation: the results inform the presence or absence of genes encoding SEs, but do not provide any information on their production. These methods therefore cannot be used as sole methods for confirming Staphylococcus spp. as the causative agent in an outbreak.25 In addition, in some cases the confirmation of staphylococcal foodborne poisoning is difficult because S. aureus is heat or water activity reduction sensitive, whereas SEs are not. Thus, in heat-treated or in ripened food matrices with less than 0.87 water activity, S. aureus may be eliminated without inactivating SEs. In such cases, it is not possible to characterize a foodborne poisoning outbreak by detecting and enumerating Staphylococcus spp. in food remnants.6
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).
Patients with infective endocarditis referred to Division of Cardiovascular and Pulmonary Diseases at Oslo University Hospital between 2014 and 2017
Published in Scandinavian Cardiovascular Journal, 2020
Anujan Muthiah, Jan Otto Beitnes, Helge Skulstad
Endocarditis with alpha-hemolytic streptococci had significantly lower 1-year mortality (RR = 0.35; 95% CI 0.16–0.78; p=.02) rates than other agents (Table 4). Staphylococcus infections were only non-significantly (p=.056) more lethal than streptococci. Staphylococcus aureus, other staphylococci, beta-hemolytic streptococci and enterococci had non-significantly higher 1-year mortality rates than other agents (25.5% vs. 21.9%, p=.13). However, for total mortality, they were associated with significantly higher mortality rates (32.4% vs. 21.9%; RR = 1.48; 95% CI 1.01–2.18; p=.04). Infection site had no significant impact on mortality, yet a trend indicated worse outcome in left sided infective endocarditis (21.4% mortality) vs. other infection sites (12% mortality).
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