| Autor: |
Minutillo R; Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medecine, Avenue de Cureghem 10, 4000 Liege, Belgium., Pirard B; Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medecine, Avenue de Cureghem 10, 4000 Liege, Belgium., Fatihi A; Laboratory for Food Safety, French Agency for Food, Environmental and Occupational Health & Safety (ANSES), Université Paris-Est, 94700 Maisons-Alfort, France., Cavaiuolo M; Laboratory for Food Safety, French Agency for Food, Environmental and Occupational Health & Safety (ANSES), Université Paris-Est, 94700 Maisons-Alfort, France., Lefebvre D; Laboratory for Food Safety, French Agency for Food, Environmental and Occupational Health & Safety (ANSES), Université Paris-Est, 94700 Maisons-Alfort, France., Gérard A; Brewing and Food Science Unit, LABIRIS, Avenue Emile Gryzon 1, 1070 Anderlecht, Belgium., Taminiau B; Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medecine, Avenue de Cureghem 10, 4000 Liege, Belgium., Nia Y; Laboratory for Food Safety, French Agency for Food, Environmental and Occupational Health & Safety (ANSES), Université Paris-Est, 94700 Maisons-Alfort, France., Hennekinne JA; Laboratory for Food Safety, French Agency for Food, Environmental and Occupational Health & Safety (ANSES), Université Paris-Est, 94700 Maisons-Alfort, France., Daube G; Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medecine, Avenue de Cureghem 10, 4000 Liege, Belgium., Clinquart A; Department of Food Sciences, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medecine, Avenue de Cureghem 10, 4000 Liege, Belgium. |
| Abstrakt: |
A Staphyloccoccus aureus is one of the leading causes of food poisoning outbreaks (FPOs) worldwide. Staphylococcal food poisoning (SFP) is induced by the ingestion of food containing sufficient levels of staphylococcal enterotoxins (SEs). Currently, 33 SEs and SE-like toxins (SEls) have been described in the literature, but only five named "classical" enterotoxins are commonly investigated in FPOs due to lack of specific routine analytical techniques. The aims of this study were to (i) establish the genetic profile of strains in a variety of artisanal cheeses ( n = 30) in Belgium, (ii) analyze the expression of the SE(l)s by these strains and (iii) compare the output derived from the different analytical tools. Forty-nine isolates of S. aureus were isolated from ten Belgian artisanal cheeses and were analyzed via microbiological, immunological, liquid chromatography mass spectrometry, molecular typing and genetic methods. The results indicated that classical SEs were not the dominant SEs in the Belgian artisanal cheeses that were analyzed in this study, and that all S. aureus isolates harbored at least one gene encoding a new SE(l). Among the new SE(l)s genes found, some of them code for enterotoxins with demonstrated emetic activity and ecg -enterotoxins. It is worth noting that the involvement of some of these new SEs has been demonstrated in SFP outbreaks. Thus, this study highlighted the importance of the development of specific techniques for the proper investigation of SFP outbreaks. |
