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dc.contributor.authorOliveira, Ana Maria
dc.contributor.authorPadovani, Carlos Roberto [UNESP]
dc.contributor.authorNago Miya, Norma Teruko
dc.contributor.authorSant'Ana, Anderson S.
dc.contributor.authorPereira, Jose Luiz
dc.date.accessioned2014-05-20T13:48:11Z
dc.date.available2014-05-20T13:48:11Z
dc.date.issued2011-01-01
dc.identifierhttp://dx.doi.org/10.1089/fpd.2010.0590
dc.identifier.citationFoodborne Pathogens and Disease. New Rochelle: Mary Ann Liebert Inc., v. 8, n. 1, p. 159-163, 2011.
dc.identifier.issn1535-3141
dc.identifier.urihttp://hdl.handle.net/11449/17187
dc.description.abstractIn this study, the enterotoxigenic potential of Staphylococcus strains (n = 574) isolated from raw milk samples (n = 140) was determined for their capacity to produce staphylococcal enterotoxins. In addition, the relationship between the presence of enterotoxins, coagulase, and thermonuclease (Tnase) was assessed. The results showed that 19% of Staphylococcus was enterotoxigenic, being able to produce at least one of the staphylococcal enterotoxins (A, B, C, and D). Most of the strains were able to produce enterotoxin D (68.8%), whereas 12.8% of the Staphylococcus strains were able to produce staphylococcal enterotoxin A. Besides, the production of more than one type of enterotoxins by the same strain was observed. Tnase was considered the best marker for enterotoxigenic potential of isolates, although some of them were negative for coagulase and Tnase but positive for enterotoxin production. Therefore, either the use of Tnase to assess Staphylococcus enterotoxigenic potential or the use of simple and easy screening tests for enterotoxin production should receive more attention when evaluating the pathogenic potential of foodborne Staphylococcus strains. Due to the association of both coagulase positive Staphylococcus and coagulase negative Staphylococcus with foodborne disease outbreaks, regulators and industries should pay more attention to enterotoxigenic Staphylococcus rather than focusing only on S. aureus or coagulase positive Staphylococcus. Finally, data found here suggest a high risk of staphylococcal intoxication with the consumption of raw milk or dairy products made from raw milk.en
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.format.extent159-163
dc.language.isoeng
dc.publisherMary Ann Liebert, Inc.
dc.relation.ispartofFoodborne Pathogens and Disease
dc.sourceWeb of Science
dc.titleHigh Incidence of Enterotoxin D Producing Staphylococcus spp. in Brazilian Cow's Raw Milk and Its Relation with Coagulase and Thermonuclease Enzymesen
dc.typeArtigo
dcterms.licensehttp://www.liebertpub.com/archpolicy/journal-of-womens-health/42/
dcterms.rightsHolderMary Ann Liebert Inc.
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.description.affiliationUniv Estadual Campinas, Fac Food Engn, Dept Food Sci, BR-13081970 Campinas, SP, Brazil
dc.description.affiliationSão Paulo State Univ, Inst Biosci, Dept Stat, Botucatu, SP, Brazil
dc.description.affiliationUniv São Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, São Paulo, Brazil
dc.description.affiliationUnespSão Paulo State Univ, Inst Biosci, Dept Stat, Botucatu, SP, Brazil
dc.identifier.doi10.1089/fpd.2010.0590
dc.identifier.wosWOS:000286065300019
dc.rights.accessRightsAcesso restrito
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências, Botucatupt
dc.identifier.fileWOS000286065300019.pdf
dc.identifier.lattes8727897080522289
unesp.author.lattes8727897080522289
unesp.author.orcid0000-0001-5052-2315[4]
unesp.author.orcid0000-0002-7719-9682[2]
dc.relation.ispartofjcr2.476
dc.relation.ispartofsjr1,063
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