title: Coagulase-positive Staphylococci and Staphylococcus aureus in food products marketed in Italy.
abstract: Staphylococcus aureus is a very common organism capable of producing several enterotoxins (SEs) that cause intoxication symptoms of varying intensity in humans when ingested through contaminated food. This paper reports the results of an investigation on the presence of Coagulase-Positive Staphylococci (CPS) and S. aureus in several food products marketed in Italy and on food contact surface swabs sampled from the food industry. A total of 11,384 samples were examined and 1971 of them (17.3%) were found to contain CPS. The assays performed on 541 CPS strains led to the identification of 537 S. aureus strains on which characterization of type A, B, C and D staphylococcal enterotoxins (SEA, SEB, SEC and SED) was performed. A total of 298 S. aureus strains (55.5%) produced one or more SEs: 33.9% of the strains produced SEC, 26.5% SEA, 20.5% SEA+SED, 13.4% SED, 2.7% SEB, 1.7% SEA+SEB, 0.7% SEC+SED and 0.3% produced SEA+SEC and SEB+SEC. The investigation highlighted that these organisms are very common and constitute a potential risk for consumers' health.
authors.affiliation: Department of Health and Animal Welfare, Faculty of Veterinary Medicine, Strada prov.le per Casamassima Km, 3-70010 Valenzano Bari, Italy. g.normanno@veterinaria.uniba.it
authors.forename: G
authors.initials: G
authors.lastname: Normanno
authors.forename: A
authors.initials: A
authors.lastname: Firinu
authors.forename: S
authors.initials: S
authors.lastname: Virgilio
authors.forename: G
authors.initials: G
authors.lastname: Mula
authors.forename: A
authors.initials: A
authors.lastname: Dambrosio
authors.forename: A
authors.initials: A
authors.lastname: Poggiu
authors.forename: L
authors.initials: L
authors.lastname: Decastelli
authors.forename: R
authors.initials: R
authors.lastname: Mioni
authors.forename: S
authors.initials: S
authors.lastname: Scuota
authors.forename: G
authors.initials: G
authors.lastname: Bolzoni
authors.forename: E
authors.initials: E
authors.lastname: Di Giannatale
authors.forename: A P
authors.initials: AP
authors.lastname: Salinetti
authors.forename: G
authors.initials: G
authors.lastname: La Salandra
authors.forename: M
authors.initials: M
authors.lastname: Bartoli
authors.forename: F
authors.initials: F
authors.lastname: Zuccon
authors.forename: T
authors.initials: T
authors.lastname: Pirino
authors.forename: S
authors.initials: S
authors.lastname: Sias
authors.forename: A
authors.initials: A
authors.lastname: Parisi
authors.forename: N C
authors.initials: NC
authors.lastname: Quaglia
authors.forename: G V
authors.initials: GV
authors.lastname: Celano
mesh_terms: D003030:Coagulase / Q000378:metabolism; D003257:Consumer Product Safety; D004768:Enterotoxins / Q000096:biosynthesis*; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D006801:Humans; D007558:Italy; D013202:Staphylococcal Food Poisoning / Q000517:prevention & control; D013210:Staphylococcus / Q000302:isolation & purification* / Q000378:metabolism; D013211:Staphylococcus aureus / Q000302:isolation & purification* / Q000378:metabolism
chemical_list: D003030:Coagulase; D004768:Enterotoxins