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1.
Microbiol Immunol ; 58(10): 570-80, 2014 Oct.
Artículo en Inglés | MEDLINE | ID: mdl-25088705

RESUMEN

Staphylococcal food poisoning (SFP), one of the commonest food-borne diseases, results from the ingestion of one or more staphylococcal enterotoxins (SEs) produced in foods by Staphylococcus aureus. In the present study, 203 S. aureus strains originating from 83 outbreaks that had occurred in Tokyo were examined for their coagulase type and genotype of SEs to analyze their molecular epidemiological characteristics. The representative subsets of the 83 S. aureus isolates were analyzed by multilocus sequence typing (MLST) and S. aureus pathogenicity island (SaPI) scanning. The isolates were integrated into eight specific clonal complexes (CC) s; CC81, CC8, CC6, CC5, CC508, CC59, CC20 and CC30. The profiles of the coagulase type, SE/SEl genotype and the suspected type of enterotoxin-encoding mobile genetic element (MGE) indicated a correlation with each CC. SaPI scanning showed fixed regularity between the distributions of genomic islands, including SaPIs, and the phylogenetic lineage based on MLST. These results indicate that the S. aureus isolates, which classified into eight CCs, have distinguishable properties concerning specific coagulase type, enterotoxin genotype and MGE type. Strains of S. aureus harboring these particular elements possess the potential to cause SFP.


Asunto(s)
Enfermedades Transmitidas por los Alimentos/microbiología , Infecciones Estafilocócicas/microbiología , Staphylococcus aureus/genética , Staphylococcus aureus/aislamiento & purificación , Brotes de Enfermedades , Enfermedades Transmitidas por los Alimentos/epidemiología , Genotipo , Epidemiología Molecular , Datos de Secuencia Molecular , Tipificación de Secuencias Multilocus , Filogenia , Infecciones Estafilocócicas/epidemiología , Staphylococcus aureus/clasificación , Tokio/epidemiología
2.
Shokuhin Eiseigaku Zasshi ; 49(6): 407-10, 2008.
Artículo en Japonés | MEDLINE | ID: mdl-19155597

RESUMEN

Factors such as low recovery rate and food contaminants may be responsible for the difficulty of detecting Norovirus (NV) by PCR in foodborne outbreaks. To detect NV more efficiently, we introduced a bacterial treatment, in which concentrated samples were incubated overnight with Klebsiella oxytoca at 35 degrees C before RNA extraction using the standard protocol. Recovery rates of NVs (G I/8 or G II/13) added to food suspensions in the modified method were compared with those in the standard method by quantification of NV RNAs using real-time PCR. Recovery rates in the modified method were 8.6% for G I/8 and 11.6% for G II/13 in 18 oyster samples and 13.9% for G I/8 and 19.6% for G II/13 in 15 other food samples, while those in the standard method were 0.3% for G I/8 and 0.5% for G II/13 in the oyster samples and 1.9% for G I/8 and 7.9% for G II/13 in the other food samples. These results indicate that the bacterial treatment increase the recovery of NV from foods such as oysters, suggesting that the modified method will be useful for NV detection in food samples.


Asunto(s)
Microbiología de Alimentos , Norovirus/aislamiento & purificación , Ostreidae/microbiología , Animales , Klebsiella oxytoca , Técnicas Microbiológicas , Reacción en Cadena de la Polimerasa , ARN Viral
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