Investigation and Follow-Up of a Staphylococcal Food Poisoning Outbreak Linked to the Consumption of Traditional Hand-Crafted Alm Cheese

Pathogens

Massimo Campagnani¹  Virginia Filipello²  MarinaNadia Losio²  Emanuela Bonometti²  Guido Finazzi²  Chiara Campanella²  Irene Bertoletti³  Fabio Zuccon⁴  Angelo Romano⁴ 

[1] Azienda di Tutela della Salute della Montagna, 22014 Dongo, Italy;Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna, Headquarters, 25124 Brescia, Italy;Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna, Sondrio Chapter, 23100 Sondrio, Italy;National Reference Laboratory for Coagulase Positive Staphylococci, Istituto Zooprofilattico Sperimentale del Piemonte, Liguria, e Valle d’Aosta, 10154 Torino, Italy;

关键词: staphylococcal food poisoning;    enterotoxins;    multilocus sequence typing;    foodborne;    diseases;    Staphylococcus aureus;   

DOI  :  10.3390/pathogens9121064

来源: DOAJ

【 摘 要 】

Staphylococcal food poisoning (SFP) is one of the most important foodborne diseases. This work describes a SFP event linked to the consumption of alm cheese and involved three people belonging to the same family. Leftovers of the consumed cheese, samples from the grocery store and the producing alm were collected and tested for Coagulase positive staphylococci (CPS) enumeration and for the presence of staphylococcal enterotoxins (SEs). Isolates were typed with MLST, spa typing, and tested for SEs and methicillin resistance genes. An in vitro test evaluated SEs production in relation to bacterial growth. The presence of CPS and SEs was detected in all cheese samples and all isolates belonged to the same methicillin sensitive ST8/t13296 strain harbouring sed, ser and sej genes. The in vitro test showed the production of enterotoxins started from 10⁵ CFU/mL. The farmer was prescribed with corrective actions that led to eradication of the contaminating strain.

【 授权许可】

Unknown