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:: year 7, Issue 28 (9-2015) ::
3 2015, 7(28): 63-73 Back to browse issues page
The role of Staphylococcus aureus Enterotoxins (SEs) in Staphylococcal Food Poisoning (SFP): Systematic review
Daryoush Asgarpoor1, Habib Zeighami2
1- Department of microbiology, Zanjan University of Medical Sciences, Zanjan, Iran
2- Department of Microbiology, Zanjan University of Medical Sciences, Zanjan, Iran
Abstract:   (14782 Views)
Background & Aim: Staphylococcus aureus as one of the most common causes of food poisoning known in many countries. These bacteria have a variety of toxins, that they enterotoxin more important, and foods contaminated with the toxin that causes food poisoning. Staphylococcal enterotoxins (SEs) is proteins of the extracellular single chain of low molecular weight (22-29 kDa) Biological activity of these enterotoxins are similar But the antigen together different. These toxins are 23 different types, that cause nausea, vomiting, diarrhea, muscle aches and abdominal and sometimes lead to death. The purpose of this study was to review the role and importance of the Staphylococcus aureus enterotoxins (SEs) in food poisoning, pathogenesis, laboratory methods for purification and detection of the SEs in foods. Methodology: This study was a systematic review the data was collected using by various databases such as PubMed, Scopus, Science Direct, Scientific Information Database SID and IRAN MEDEX. For this purpose, the 5 key words (Staphylococcal Enterotoxins, Staphylococcal food poisoning, Food borne diseases, structure of Staphylococcal Enterotoxins and Detection of Staphylococcal Enterotoxins) was used to collected information from the database. The timeframe for this study was conducted between 1967- 2014 in the database. Inclusion criteria in the selection of articles was the keywords in the articles listed above. Finally, 40 articles to collect data and information from the scientific base were reviewed. Discussion & Conclusion: Staphylococcus aureus grows in a wide range of temperature and pH, the bacteria may grow in a wide assortment of foods. Therefore, food that is contaminated with SE-producing strains, if investment conditions are cold, can actually be the source of SE-outbreaks. Thus the need for cooperation epidemiologists, microbiologists, health food and veterinary experts together to reduce food poisoning caused by staphylococcal enterotoxin eating bacterium caused a prerequisite for the realization of public health.
Keywords: Staphylococcus aureus, Staphylococcus aureus enterotoxins (SEs), staphylococcal food poisoning (SFP), Systematic review
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Type of Study: Applicable | Subject: میکروب شناسی و باکتری شناسی
Received: 2015/10/4 | Accepted: 2015/10/4 | Published: 2015/10/4
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Asgarpoor D, Zeighami H. The role of Staphylococcus aureus Enterotoxins (SEs) in Staphylococcal Food Poisoning (SFP): Systematic review. 3 2015; 7 (28) :63-73
URL: http://labdiagnosis.ir/article-1-112-en.html

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year 7, Issue 28 (9-2015) Back to browse issues page
Laboratory & Diagnosis
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