Presence of Staphylococcus aureus and staphylococcal enterotoxin A Production and Inactivation in Brazilian Cheese Bread
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/1678-4324-2022200564 http://hdl.handle.net/11449/241374 |
Resumo: | Ingesting food contaminated by pathogens and/or their toxins can cause foodborne illness. In this sense, this study investigated the occurrence of enterotoxigenic S. aureus in frozen cheese bread dough and assessed the production and thermosensitivity of SEA in artificially contaminated cheese dough. E. coli counts were determined by MPN. Confirmation of the presence of S. aureus was carried out by biochemical and molecular identification. The detection of the genes sea, seb, sec, and sed was performed using the PCR. The detection of SEA in artificially contaminated cheese dough, before and after baking at 180 ºC for 35 minutes was performed using the RPLA. All samples contaminated with E. coli had NMP<5.0×102 CFU / g. None of the isolated S. aureus strains expressed the classical enterotoxin genes sea, seb, sec, and sed. However, as there are 23 serologically distinct staphylococcal enterotoxins, we cannot rule out the possibility that strains expressed other enterotoxin-encoding genes. Laboratory tests showed the presence of SEA in cheese bread dough artificially contaminated with SEA-producing S. aureus after 8 h of incubation at 10 or 20 °C. Heat treatment at 180 °C for 35 minutes was not sufficient to inactivate SEA in artificially contaminated cheese bread previously incubated for 24 h at 10 or 20 °C. These results indicate a potential health risk to consumers of cheese bread and underscore the need for ingredient quality control and measures to prevent the multiplication of S. aureus during product manufacture and storage. |
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Repositório Institucional da UNESP |
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Presence of Staphylococcus aureus and staphylococcal enterotoxin A Production and Inactivation in Brazilian Cheese BreadEscherichia colifoodborne outbreaksnonclassical enterotoxinPCRRPLASeaIngesting food contaminated by pathogens and/or their toxins can cause foodborne illness. In this sense, this study investigated the occurrence of enterotoxigenic S. aureus in frozen cheese bread dough and assessed the production and thermosensitivity of SEA in artificially contaminated cheese dough. E. coli counts were determined by MPN. Confirmation of the presence of S. aureus was carried out by biochemical and molecular identification. The detection of the genes sea, seb, sec, and sed was performed using the PCR. The detection of SEA in artificially contaminated cheese dough, before and after baking at 180 ºC for 35 minutes was performed using the RPLA. All samples contaminated with E. coli had NMP<5.0×102 CFU / g. None of the isolated S. aureus strains expressed the classical enterotoxin genes sea, seb, sec, and sed. However, as there are 23 serologically distinct staphylococcal enterotoxins, we cannot rule out the possibility that strains expressed other enterotoxin-encoding genes. Laboratory tests showed the presence of SEA in cheese bread dough artificially contaminated with SEA-producing S. aureus after 8 h of incubation at 10 or 20 °C. Heat treatment at 180 °C for 35 minutes was not sufficient to inactivate SEA in artificially contaminated cheese bread previously incubated for 24 h at 10 or 20 °C. These results indicate a potential health risk to consumers of cheese bread and underscore the need for ingredient quality control and measures to prevent the multiplication of S. aureus during product manufacture and storage.Instituto Federal do Paraná Campus Jaguariaíva, ParanáUniversidade Estadual de Londrina Departamento de Ciências e Tecnologia de Alimentos, ParanáUniversidade Estadual Paulista Departmento de Microbiologia e Imunologia Instituto de BiociênciasUniversidade Estadual Paulista Departmento de Microbiologia e Imunologia Instituto de BiociênciasInstituto Federal do ParanáUniversidade Estadual de Londrina (UEL)Universidade Estadual Paulista (UNESP)Campos, Fábio Martinsda Silva, Francine FernandesTeixeira, Nathalia Bibiana [UNESP]de Lourdes Ribeiro de Souza da Cunha, Maria [UNESP]de Oliveira, Tereza Cristina Rocha Moreira2023-03-01T20:59:15Z2023-03-01T20:59:15Z2022-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1590/1678-4324-2022200564Brazilian Archives of Biology and Technology, v. 65.1678-43241516-8913http://hdl.handle.net/11449/24137410.1590/1678-4324-20222005642-s2.0-85134545613Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengBrazilian Archives of Biology and Technologyinfo:eu-repo/semantics/openAccess2023-03-01T20:59:16Zoai:repositorio.unesp.br:11449/241374Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T21:03:02.460767Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Presence of Staphylococcus aureus and staphylococcal enterotoxin A Production and Inactivation in Brazilian Cheese Bread |
title |
Presence of Staphylococcus aureus and staphylococcal enterotoxin A Production and Inactivation in Brazilian Cheese Bread |
spellingShingle |
Presence of Staphylococcus aureus and staphylococcal enterotoxin A Production and Inactivation in Brazilian Cheese Bread Campos, Fábio Martins Escherichia coli foodborne outbreaks nonclassical enterotoxin PCR RPLA Sea |
title_short |
Presence of Staphylococcus aureus and staphylococcal enterotoxin A Production and Inactivation in Brazilian Cheese Bread |
title_full |
Presence of Staphylococcus aureus and staphylococcal enterotoxin A Production and Inactivation in Brazilian Cheese Bread |
title_fullStr |
Presence of Staphylococcus aureus and staphylococcal enterotoxin A Production and Inactivation in Brazilian Cheese Bread |
title_full_unstemmed |
Presence of Staphylococcus aureus and staphylococcal enterotoxin A Production and Inactivation in Brazilian Cheese Bread |
title_sort |
Presence of Staphylococcus aureus and staphylococcal enterotoxin A Production and Inactivation in Brazilian Cheese Bread |
author |
Campos, Fábio Martins |
author_facet |
Campos, Fábio Martins da Silva, Francine Fernandes Teixeira, Nathalia Bibiana [UNESP] de Lourdes Ribeiro de Souza da Cunha, Maria [UNESP] de Oliveira, Tereza Cristina Rocha Moreira |
author_role |
author |
author2 |
da Silva, Francine Fernandes Teixeira, Nathalia Bibiana [UNESP] de Lourdes Ribeiro de Souza da Cunha, Maria [UNESP] de Oliveira, Tereza Cristina Rocha Moreira |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Instituto Federal do Paraná Universidade Estadual de Londrina (UEL) Universidade Estadual Paulista (UNESP) |
dc.contributor.author.fl_str_mv |
Campos, Fábio Martins da Silva, Francine Fernandes Teixeira, Nathalia Bibiana [UNESP] de Lourdes Ribeiro de Souza da Cunha, Maria [UNESP] de Oliveira, Tereza Cristina Rocha Moreira |
dc.subject.por.fl_str_mv |
Escherichia coli foodborne outbreaks nonclassical enterotoxin PCR RPLA Sea |
topic |
Escherichia coli foodborne outbreaks nonclassical enterotoxin PCR RPLA Sea |
description |
Ingesting food contaminated by pathogens and/or their toxins can cause foodborne illness. In this sense, this study investigated the occurrence of enterotoxigenic S. aureus in frozen cheese bread dough and assessed the production and thermosensitivity of SEA in artificially contaminated cheese dough. E. coli counts were determined by MPN. Confirmation of the presence of S. aureus was carried out by biochemical and molecular identification. The detection of the genes sea, seb, sec, and sed was performed using the PCR. The detection of SEA in artificially contaminated cheese dough, before and after baking at 180 ºC for 35 minutes was performed using the RPLA. All samples contaminated with E. coli had NMP<5.0×102 CFU / g. None of the isolated S. aureus strains expressed the classical enterotoxin genes sea, seb, sec, and sed. However, as there are 23 serologically distinct staphylococcal enterotoxins, we cannot rule out the possibility that strains expressed other enterotoxin-encoding genes. Laboratory tests showed the presence of SEA in cheese bread dough artificially contaminated with SEA-producing S. aureus after 8 h of incubation at 10 or 20 °C. Heat treatment at 180 °C for 35 minutes was not sufficient to inactivate SEA in artificially contaminated cheese bread previously incubated for 24 h at 10 or 20 °C. These results indicate a potential health risk to consumers of cheese bread and underscore the need for ingredient quality control and measures to prevent the multiplication of S. aureus during product manufacture and storage. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 2023-03-01T20:59:15Z 2023-03-01T20:59:15Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1590/1678-4324-2022200564 Brazilian Archives of Biology and Technology, v. 65. 1678-4324 1516-8913 http://hdl.handle.net/11449/241374 10.1590/1678-4324-2022200564 2-s2.0-85134545613 |
url |
http://dx.doi.org/10.1590/1678-4324-2022200564 http://hdl.handle.net/11449/241374 |
identifier_str_mv |
Brazilian Archives of Biology and Technology, v. 65. 1678-4324 1516-8913 10.1590/1678-4324-2022200564 2-s2.0-85134545613 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Brazilian Archives of Biology and Technology |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808129278345216000 |