Staphylococcus aureus food-poisoning outbreak associated with the consumption of ice-cream.

Staphylococcus aureus ( S. aureus ) is most common causes of hospital-acquired infections and food-associated disease, also staphylococcal food poisoning (SFP) are known as the one of the most important foodborne illnesses worldwide. Many different methods have been developed for the detection and quantification of S. aureus and Staphylococcus aureus enterotoxins (SEs). But most of these methods are usually time-consuming and need complicated sample preparation steps. Therefore, it is of great interest to develop a rapid, simple, and sensitive detection method. In the last years, aptamers, are used as a new biosensor platform for detection of S. aureus in different samples. In this review, recent advances and applications of optical and electrochemical aptamer-based biosensors for the detection and quantitative of S. aureus and enterotoxins in details have been discussed.

Aptamer based biosensors for detection of Staphylococcus aureus

Food-Borne Infections and Intoxications

We present recent insights on S. aureus as a foodborne pathogen, thus providing readers with an update of current findings impacting prevention and control measures. Advances in disease burden assessment show the burden of S. aureus foodborne disease around the globe. In recent years, recent research has provided valuable new data improving the understanding of the pathobiology of S. aureus foodborne disease as well as proteomics and genomics of this foodborne pathogen. In particular, recent findings shed new light on the role of newly described enterotoxins and methicillin-resistant S. aureus. These new findings guide the way towards improved prevention and control strategies. S. aureus is the leading cause of foodborne intoxications worldwide. Control strategies are focused on hygiene measures to avoid food contamination and limit S. aureus growth. Outbreak investigations remain challenging and would strongly benefit from additional data on enterotoxin formation under stress conditions and novel tools allowing for detection of newly described enterotoxins.

Staphylococcus aureus as a Foodborne Pathogen

Enterotoxigenic potential of coagulase-negative staphylococci.

Staphylococcal food poisoning is one of the most common food-borne diseases and results from the ingestion of staphylococcal enterotoxins (SEs) preformed in food by enterotoxigenic strains of Staphylococcus aureus. To date, more than 20 SEs have been described: SEA to SElV. All SEs have superantigenic activity whereas only a few have been proved to be emetic, representing a potential hazard for consumers. Characterization of staphylococcal food poisoning outbreaks (SFPOs) has considerably progressed compared to 80 years ago, when staphylococci were simply enumerated and only five enterotoxins were known for qualitative detection. Today, SFPOs can be characterized by a number of approaches, such as the identification of S. aureus biovars, PCR and RT-PCR methods to identify the se genes involved, immunodetection of specific SEs, and absolute quantification by mass spectrometry. An integrated gene-to-protein approach for characterizing staphylococcal food poisoning is advocated.

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How should staphylococcal food poisoning outbreaks be characterized

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How should staphylococcal food poisoning outbreaks be characterized