Staphylococcus aureus enterotoxin A (SEA) is a leading cause of food poisoning. The current test for functional activity of SEA requires monkeys or kittens. The major drawbacks of animal assays are lack of quantitation, poor reproducibility, low sensitivity, and high cost. In this report we describe and evaluate an alternative assay using T-cell proliferation to measure SEA activity in food. Hu...

Infectious diseases caused by pathogens and food poisoning caused by spoilage microorganisms are threatening human health all over the world. The efficacies of some antimicrobial agents, which are currently used to extend shelf-life and increase the safety of food products in food industry and to inhibit disease-causing microorganisms in medicine, have been weakened by microbial resistance. The...

Staphylococcus aureus is an opportunistic pathogen commonly identified from food poisoning-associated foodstuffs. From 1996 to the present, S. aureus isolates have been found to exhibit increasing resistance to antimicrobial drugs. The aim of this study was to assess the molecular epidemiology properties of various S. aureus isolates through molecular typing and to investigate their characteriz...

Staphylococcal food poisoning is one of the most frequent foodborne illnesses worldwide and it is caused by the ingestion of food contaminated with enterotoxins produced by some strains of Staphylococcus (S.) aureus. In the State of Rio Grande do Sul (RS), Southern Brazil, S. aureus has been identified as the second most frequent agent of foodborne illnesses in the last two decades. The aim of ...

Although a relatively unspectacular, nonmotile coccus, Staphylococcus aureus is a dangerous pathogen and a major public health concern. In addition to being a common food-poisoning agent, it can cause serious skin and soft tissue infections and life-threatening diseases. Furthermore, resistance to multiple antibiotics, most notably to penicillin and methicillin, is common in S. aureus and makes...

Studies of staphylococcal food poisoning have been made difficult by the lack of an easy, reliable method for demonstrating the presence of an enterotoxin, elaborated by certain strains of Staphylococcus aureus (Micrococcus pyogenes). The commonly used laboratory animals (guinea pig, mouse, rabbit, rat) are rodents, which as a class lack the appropriate mechanism for vomiting. These animals, th...

background protein a is the virulence factors of staphylococcus aureus rolling in its pathogenesis, and its gene is used for typing. polymerase chain reaction-restriction fragment length polymorphism (pcr-rflp) with different enzymes has been used for this action. objectives in this study, we used bsp143i enzyme for digestion of the gene, coding protein a (spa gene) in s. aureus. the bacteria w...

Staphylococcal enterotoxins (SEs) produced by Staphylococcus aureus have superantigenic and emetic activities, which cause toxic shock syndrome and staphylococcal food poisoning, respectively. Our previous study demonstrated that the sequence of SET has a low level of similarity to the sequences of other SEs and exhibits atypical bioactivities. Hence, we further explored whether there is an add...

Staphylococcus aureus (S. aureus) is the key organism for food poisoning due to massive production of heat stable exotoxins. The current study was attempted to investigate the effect of Mr. Trivedi’s biofield treatment on S. aureus. S. aureus (ATCC 25923) was divided into two parts, Group (Gr.) I: control and Gr. II: treatment. After biofield treatment, Gr. II was further subdivided into two pa...