Journal ArticleDOI
Distribution of enterotoxigenic Staphylococcus aureus in ready-to-eat foods in eastern Nigeria.
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TLDR
Out of 880 samples of commonly consumed meat, fish and vegetable ready-to-eat foods from eastern Nigeria examined, 552 yielded coagulase-positive Staphylococcus aureus, with 269 (48%) of the strains being enterotoxigenic.About:
This article is published in International Journal of Food Microbiology.The article was published on 1991-02-01. It has received 32 citations till now. The article focuses on the topics: Enterotoxin.read more
Citations
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Prevalence of enterotoxigenic Staphylococcus aureus in fishery products and fish processing factory workers
Sneha Susan Simon,S. Sanjeev +1 more
TL;DR: Of the 168 fishery products and 87 samples from fish processing factory workers analyzed, 21 and 54 were found positive for enterotoxigenic Staphylococcus aureus, respectively, and incidence was high in frozen peeled un-deveined prawns and frozen fish cutlets.
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Staphylococcus aureus in Animals and Food: Methicillin Resistance, Prevalence and Population Structure. A Review in the African Continent.
TL;DR: This review shows that some clonal lineages associated with humans and animals and animals are present in this continent in animal isolates, although the mecC gene has not been detected yet.
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Detection of Staphylococcus aureus enterotoxins in sheep cheese and dairy desserts by multiplex PCR technique.
TL;DR: It is emphasized that the presence of S. aureus and their SEs genes in sheep cheese and dairy desserts may be regarded as a potential risk for human health.
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Enterotoxigenic staphylococci and their toxins in restaurant foods
TL;DR: The staphylococcal food poisoning outbreaks, principal sources of contamination and food safety measures that can be applied to eliminate the presence of enterotoxigenic staphlyococci in restaurant foods are reviewed.
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Nasal carriage of enterotoxin-producing Staphylococcus aureus among restaurant workers in Kuwait City.
TL;DR: A high level of enterotoxigenic S. aureus carriage among restaurant workers which although lower than that reported for the general population and hospital workers may be important in the restaurant industry.
References
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Journal ArticleDOI
Metachromatic Agar-Diffusion Methods for Detecting Staphylococcal Nuclease Activity
R. V. F. Lachica,R. V. F. Lachica,Constantin Genigeorgis,Constantin Genigeorgis,Paul D. Hoeprich,Paul D. Hoeprich +5 more
TL;DR: Three, convenient agar-diffusion methods have been developed that enable detection of the nuclease of Staphylococcus aureus at concentrations as low as 0.005 mug/ml in agar and broth cultures.
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Identification of a Fourth Staphylococcal Enterotoxin, Enterotoxin D
TL;DR: A fourth staphylococcal enterotoxin was identified serologically with antiserum to the very crude enterotoxic products of growth of a strain which also produces enterotoxigenic strains, indicating that its role in food poisoning is second in frequency only to that of enteringotoxin A.
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Relationships Among Coagulase, Enterotoxin, and Heat-stable Deoxyribonuclease Production by Staphylococcus aureus
TL;DR: The relationship between heat-stable deoxyribonuclease and coagulase production was investigated in the interest of developing more rapid diagnostic and quantitative procedures for distinguishing toxigenic and pathogenic staphylococci from closely related saprophytic organisms.
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Nuclease production and lysostaphin susceptibility of Staphylococcus aureus and other catalase-positive cocci.
TL;DR: Two micromethods for susceptibility testing to lysostaphin were more precise and convenient than anaerobic glucose fermentation in distinguishing between the genera Staphylococcus and Micrococcus.