Bacillus cereus in the Artisanal Cheese Production Chain in Southwestern Mexico.

BACKGROUND: Bacillus cereus is associated with milk, dairy product, and dairy farm contamination. The aim of this study was to characterize strains of B. cereus in the small-scale artisanal cheese production chain in southwestern Mexico. METHODS: 130 samples were collected. B. cereus isolation was performed on Mannitol Egg Yolk Polymyxin (MYP) agar. Genotyping, enterotoxigenic profile, and determination of genes involved in the formation of B. cereus biofilm were performed by PCR. An antimicrobial susceptibility test was made by broth microdilution assay. The phylogenetic analysis was performed by amplification and sequencing of 16s rRNA. RESULTS: B. cereus sensu lato was isolated and molecularly identified in 16 samples and B. cereus sensu stricto (B. cereus) was the most frequently isolated and identified species (81.25%). Of all the isolated B. cereus sensu lato strains, 93.75% presented at least one gene for some diarrheagenic toxins, 87.5% formed biofilms, and 18.75% were amylolytic. All B. cereus sensu lato strains were resistant to beta-lactams and folate inhibitors. A close phylogenetic relationship between isolates was found between the cheese isolates and the air isolates. CONCLUSIONS: Strains of B. cereus sensu lato were found in small-scale artisanal cheeses on a farm in southwestern Mexico.

Identification of Blastocystis sp. in school children from a rural Mexican village: subtypes and risk factors analysis.

Blastocystis sp. is a common eukaryotic microorganism that colonizes the intestinal tract of several animals, including humans, although its role as a pathogen is still unclear. In the present study, we report the prevalence and risk factors associated with Blastocystis infection in scholars from a rural community in Mexico. A cross-sectional observational study was carried out on schoolchildren aged 3 to 15 years old; fecal samples were analyzed by culture, Faust technique, and molecular analysis. In addition, a structured questionnaire was applied to identify possible risk factors. Of the 177 samples obtained, Blastocystis sp. was the microorganism that presented the highest frequency (n=78, 44%), and included the following subtypes (STs): ST1 (n=43, 56.5%), ST2 (n=18, 23.6%), and ST3 (n=15, 19.7%); Blastocystis STs were not identified in two cases. No associating factors were found between Blastocystis infection or among STs vs. symptoms. During bivariate analysis, no statistically significant risk factors were found, except for the variable of "eating sweets, snacks, and handmade food on the way home" (p=0.04). Therefore, it is plausible to conclude that schoolchildren become infected with Blastocystis sp. mainly outside their homes, perhaps by eating contaminated handmade food on their way to or from school; however, this variable should be evaluated in detail in future studies.

Trichophyton species isolated from asymptomatic patients of the pet-owner pair in Mexico.

BACKGROUND AND PURPOSE: Superficial mycoses are the fourth most common cause of disease worldwide. It is not surprising that zoonotic transmission occurs to humans due to close contact with different animals, be it companion or farm animals. Therefore, the objective of this study was to determine the presence of asymptomatic dermatophyte carriers in the owner-pet pairs, identify the most common etiologic agents, and find the likely connection between the carrier status of an owner and the presence of dermatophytes in their pets. MATERIALS AND METHODS: From May 2019 to January 2020, 21 cats and 115 dogs with their respective owners were selected for dermatophyte culture. All the dogs and cats included in the study were from the communities of southeastern Mexico. The samples were taken with a cotton swab, which was vigorously rubbed and twisted on the scalp or body of the pet four times and grown on Mycosel Agar. The isolates were identified based on macroscopic and microscopic characteristics. The prevalence of the binomial ranged from 0.73% in pet skin and human hands to 2.2% in human scalp. In humans, the agents were Trichophyton tonsurans and Trichophyton verrucosum, while in pets, a strain of Trichophyton sp was found. CONCLUSION: Different species of dermatophytes were found in the owner/pet pairs, which denotes that coexistence is not related in asymptomatic cases.

Prevalencia de cepas del grupo de Bacillus cereus productoras de biopelicula en helados comercializados en México / Prevalence of strains of the Bacillus cereus group biofilm producers in ice cream in Mexico

El helado es un vehículo para la transmisión de patógenos como Bacillus cereus. Por lo cual, se determinó la frecuencia de cepas del grupo Bacillus cereus en helados, perfil enterotoxigénico, psicrofilia y producción de biopelícula. Un total de 230 muestras de seis marcas de helado de producción y distribución nacional fueron colectadas en México. El análisis microbiológico incluyó aislamiento en agar manitol yema de huevo. Las cepas se identificaron molecularmente a partir de la amplificación del gen de la topoisomerasa (gyrB) y el perfil enterotoxigénico por la amplificación de regiones conservadas de los operones nheABC y hblABD y del gen cytK. Además, se determinó la producción de biopelícula en vidrio y policloruro de vinilo. La frecuencia de contaminación por cepas del grupo B. cereus fue de 3,6%, se encontró una cepa positiva para nheABC y cinco para cytK, el 87,5% de las cepas generó biopelícula en vidrio y todas en policloruro de vinilo, dos cepas fueron psicrofilicas. En conclusión, en el helado distribuido en México, se encontró una baja contaminación por cepas del grupo B. cereus con alta producción de biopelícula; sin embargo, no se debe subestimar el potencial enterotoxigénico de estas cepas

Ice cream is a medium for microbial growth due to its nutritional value and neutral pH. Therefore, the frequency of strains of the Bacillus cereus group in ice cream was determined, the enterotoxigenic profile, psychrophilic strains and biofilm production. A total of 230 samples of six brands of ice cream produced and distributed nationwide were collected in Mexico. The microbiological analysis was a cold pre-enrichment and isolation of the microorganism in egg yolk agar. The strains were identified molecularly from the amplification of the topoisomerase gene (gyrB) and the enterotoxigenic profile by the amplification of conserved regions of the nheABC and hblABD operons and of the cytK gene. In addition, the production of biofilm in glass and polyvinyl chloride and psychophilia was determined. The frequency of contamination by strains of the B. cereus group was 3.6%, a positive strain was found for nheABC and five for cytK, 87.5% of the strains generated biofilm in glass and all in polyvinyl chloride, two strains were psychrophilic. In the ice cream distributed in Mexico, a low contamination by strain of the B. cereus group was found, however, the enterotoxigenic potential of the strains should not be underestimated

Staphylococcus aureus resistentes a meticilina (SARM) y productores de enterotoxina A aislados de portadores nasales asintomáticos entre estudiantes universitarios de México / Methicillin resistant Staphylococcus aureus (MRSA) and enterotoxin A producer isolated from asymptomatic nasal carriage among undergraduate students of Mexico

El objetivo de este estudio fue determinar la frecuencia de S. aureus, incluyendo resistentes a meticilina y la producción de enterotoxina A en fosas nasales de estudiantes universitarios en México. Este fue un estudio transversal realizado en 471 estudiantes universitarios de una ciudad del suroeste de México. Las muestras nasales y los datos sociodemográficos fueron obtenidos de los pacientes. Las cepas fueron identificadas como S. aureus basándose en la morfología, tinción de Gram, prueba de catalasa, prueba de coagulasa y fermentación en agar manitol salado. Las cepas se biotipificaron, se determinó la resistencia a meticilina por difusión en agar y la producción de enterotoxina A por Dot- Blot. La frecuencia de portadores nasales de S. aureus fue 10,40 %; 73,46 % resistentes a meticilina; 36,73 % producen enterotoxina A. En un análisis bivariado, se encontraron diferencias estadísticamente significativas en pacientes que viven cerca de aguas residuales y granjas con el estado de portador de S. aureus, (p=0,01, OR 2,59 [1,06-5,81]; p=0,01, OR 3,18, [1,07- 8,33]). Los portadores nasales muestran una diversidad de cepas de S. aureus, mayormente resistentes a meticilina, pero no todas producen enterotoxina A.

The aim at this study was determine the frequency of S. aureus, including methicillin-resistant and enterotoxin A production in nostrils of university students in Mexico. This was a cross-sectional study conducted in 471 university students from a city in southwestern Mexico. Nasal samples and sociodemographic data were obtained from the patients. Strains were identified as S. aureus based on morphology, Gram stain, catalase test, coagulase test and fermentation on salted mannitol agar. Isolated strains were subjected to biotyping, their methicillin resistance was analyzed using the agar diffusion method and examined their enterotoxin A (SEA) production by a Dot-blot analysis. The nasal carriage rate of S. aureus was 10.40%; 73.46% of the isolates were resistant to methicillin; 36.73% of the strains produced enterotoxin A. In the bivariate analysis, a statistically significant difference was found in patients who lived near sewage and farms with S. aureus carriage (p=0.012, odds ratio 2.59, [ 1.06-5.81]; p=0.009, odds ratio 3.18, [1.07- 8.33]) and the first group also associated with methicillin resistant S. aureus carriage (p=0.020, odds ratio 3.38, [1.30-8.06]). Nasal carriers show a wide variety of strains of S. aureus, mostly MRSA strains, but not all produce enterotoxin A.

Methicillin-Resistant Staphylococcus aureus (MRSA) in Artisanal Cheeses in México.

Milk and dairy foods have frequently been implicated in staphylococcal food poisoning, and contaminated raw milk is often involved. The aim of the study was to determine the occurrence of methicillin-resistant Staphylococcus aureus (MRSA) in raw cow milk cheese produced in Mexico. A total of 78 unpasteurized cow milk cheese samples were screened for S. aureus. The isolates were identified as S. aureus based on morphology, Gram stain, catalase test, coagulase test, and mannitol salt agar fermentation. Isolates were subjected to biotyping, the methicillin resistance was analyzed using the disk diffusion, and the Staphylococcus enterotoxin A (SEA) production was examined by a dot-blot analysis. From a total of 78 samples of unpasteurized cheeses analyzed in this study, 44 cheeses were positive for S. aureus; however, a differential contamination between the different types of cheeses was observed, with high risk of contamination in adobero cheese (12, 95% CI 1.75 to 94.20; p=0.002). In this study, the frequency of methicillin-resistant Staphylococcus aureus (MRSA) was 18.1% (8/44) and of enterotoxin A producers was 18.1% (8/44). When classified by biotypes, MRSA only belongs to the human ecovar biotype (2/8, 25%) and the D biotype (4/8, 50%). S. aureus producers of enterotoxin A were distributed in specific nonhost biotypes.

Trichuris vulpis (Froelich, 1789) infection in a child: a case report.

We present a human infection with the canine whipworm, Trichuris vulpis, in a child suffering from rhinitis with a diagnosis of rhinitis. T. vulpis eggs resemble those of T. trichiura but they can be differentiated based on their morphological features and egg size, using micrometry with an ocular micrometer. T. vulpis eggs measured an average of 90 µm by 44 µm (range 86-99 µm by 38-47 µm). Prevalence of hookworms (28.1%), Toxocara canis (11.8%), and Trichuris vulpis (3.5%) was found in 292 fecal samples of dogs collected at the peri-domicile, which showed that the risk of infection was not only fortuitous. The treatment of canine whipworm infections is similar to that of T. trichiura infection. We recommend differentiation of the 2 species for their epidemiological and prevention implications.

Biological and genetic aspects of crosses between species of the genus Meccus (Hemiptera: Reduviidae Triatominae).

The degree of reproductive isolation between Meccus phyllosomus and the remaining five species of the genus Meccus, as well as between Meccus bassolsae and Meccus pallidipennis, Meccus longipennis and Meccus picturatus, was examined. Fertility and the segregation of morphological characteristics were examined in two generations of hybrids from crosses between these species. The percentage of couples with offspring (fertile) was high in the vast majority of sets of crosses, with the exception of that between ♀M. phyllosomus and ♂Meccus mazzottii. In sets of crosses involving M. bassolsae specimens, no first-generation (F1) individuals were morphologically similar to M. bassolsae, but instead shared the morphology of the other parental species. A similar phenomenon was observed in most sets of crosses involving M. phyllosomus. These results indicated that different degrees of reproductive isolation exist among the species of Meccus involved in this study. The biological evidence obtained in this study does not support the proposal that M. bassolsae is a full species. It could indicate that, on the contrary, it should be considered a subspecies of a single polytypic species. The biological evidence does support the proposal that M. phyllosomus is a full species.

Biological and genetic aspects of crosses between species of the genus Meccus (Hemiptera: Reduviidae Triatominae)

The degree of reproductive isolation between Meccus phyllosomus and the remaining five species of the genus Meccus, as well as between Meccus bassolsae and Meccus pallidipennis, Meccus longipennis and Meccus picturatus, was examined. Fertility and the segregation of morphological characteristics were examined in two generations of hybrids from crosses between these species. The percentage of couples with offspring (fertile) was high in the vast majority of sets of crosses, with the exception of that between ♀M. phyllosomus and ♂Meccus mazzottii. In sets of crosses involving M. bassolsae specimens, no first-generation (F1) individuals were morphologically similar to M. bassolsae, but instead shared the morphology of the other parental species. A similar phenomenon was observed in most sets of crosses involving M. phyllosomus. These results indicated that different degrees of reproductive isolation exist among the species of Meccus involved in this study. The biological evidence obtained in this study does not support the proposal that M. bassolsae is a full species. It could indicate that, on the contrary, it should be considered a subspecies of a single polytypic species. The biological evidence does support the proposal that M. phyllosomus is a full species.

[Effects of some chemical and physical agents on the metacestode Taenia solium in spicy meat and sausage]. / Efecto de algunos agentes físicos y químicos sobre el metacéstodo de Taenia solium presente en carne adobada y chorizo.

OBJECTIVE: To assess the effect of different cooking times and temperatures, as well as of some seasonings, on the viability of Taenia solium metacestodes in spicy meat and hot sausage. MATERIAL AND METHODS: This study was conducted by the Universidad Autónoma de Guerrero (Guerrero State Autonomous University), Mexico in 1999. Infected pork meat was bought in the community of Azacoaloya, in the municipality of Chilapa de Alvarez, Guerrero State. It was used to prepare spicy meat (adobada) and hot sausage (chorizo). Only the meat in which metacestode viability was proven was used. The products obtained underwent a) room temperature for 12 to 100 hours; b) temperatures of -10 to 37 degrees C for 24 hours; c) boiling (97 degrees C) from 1 to 15 minutes. To determine the effect of the seasonings, batches were prepared using twice the amount of a specific seasoning. Trials were done and assessed three times. Proportion differences were established using the chi-squared test. RESULTS: At room temperature the lowest evagination occurred after 100 hours for both products (p<0.05). After 24 hours, the lowest evagination occurred at -10 degrees C in spicy meat and at 37 degrees C in hot sausage (p<0.05). At boiling temperature there was no evagination after 10 minutes (p<0.05). In spicy meat, adding salt caused the most significant reduction; in hot sausage, thyme caused the most significant reduction (p<0.05). CONCLUSIONS: Meat with metacestodes should not be eaten, yet, it is being sold and used to prepare spicy meats. Adding spices can hide the metacestode, thus, adequate cooking of these meat products is necessary. These meats may be consumed at least four days after its preparation and spicy meat after a minimum of four days of refrigeration. The English version of this paper is available at: http://www.insp.mx/salud/index.html.

Efecto de algunos agentes físicos y químicos sobre el metacéstodo de Taenia solium presente en carne adobada y chorizo / Effects of some chemical and physical agents on the metacestode Taenia solium in spicy meat and sausage

OBJETIVO: Evaluar el efecto de diferentes temperaturas y tiempos, así como de algunos condimentos sobre la viabilidad de metacéstodos de Taenia solium en chorizo y carne adobada. MATERIAL Y MÉTODOS: Este trabajo se llevó a cabo en la Universidad Autónoma de Guerrero, en 1999. En la comunidad de Atzacoaloya, en el municipio de Chilapa de Alvarez, Guerrero, se compró carne de cerdo infectada, con la que se preparó carne adobada y chorizo; sólo se empleó aquélla en la cual se comprobó la viabilidad de los metacéstodos. Los productos obtenidos fueron sometidos a: a) temperatura ambiente durante 12 a 100 horas; b) temperaturas de -10 a 37 °C por 24 horas, y c) ebullición (97 °C) de 1 a 15 minutos. Para determinar el efecto de los condimentos se prepararon lotes con el doble de ingredientes de cada uno. Todas las evaluaciones se realizaron y evaluaron con tres repeticiones. Se establecieron diferencias de proporciones mediante c². RESULTADOS: A temperatura ambiente la menor evaginación fue a las 100 horas para ambos productos (p< 0.05). Por 24 horas a diferentes temperaturas la menor evaginación se dio a -10 °C en carne adobada y a 37 °C para el chorizo (p< 0.05). A temperatura de ebullición del agua se encontró que en ambos no hubo evaginación a partir de los 10 minutos (p< 0.05). En relación con los condimentos, la adición de sal generó la mayor reducción en carne adobada, y de tomillo, para el chorizo (p< 0.05). CONCLUSIONES: Si bien la carne con metacéstodos no debería consumirse, ante el hecho de su comercialización y de que la preparación de chorizos y la adición de pastas pueden ocultar al metacéstodo, es necesaria la cocción adecuada de los productos o consumir chorizo por lo menos cuatro días después de su elaboración y la carne adobada después de cuatro días de refrigeración.