The protective effect of some food ingredients on Staphylococcus aureus MF31

The upper limiting temperature of growth of Staphylococcus aureus MF31 in heart infusion broth (HI) was about 44 degrees C but addition of monosodium glutamate (MSG) and soy sauce permitted the organism to grow above this temperature. This effect is similar to that of NaCl. Tomato ketchup, Worcestershire and HP sauces added to HI did not allow growth at the non-permissive temperature of 46 degrees C but death was delayed. Staphylococcus aureus died in unsupplemented chicken meat slurry at 46 degrees C but grew at 48 degrees C in slurry supplemented with 5.8% NaCl and survived incubation for 18 h at 50 degrees C in slurry supplemented with 5.8% NaCl and 5% MSG. Cultures grown at 37 degrees C had a D60 value of 2 min in 50 mmol/l Tris (pH 7.2) buffer. Cultures grown at 46 degrees C in HI containing 5.8% NaCl had a D60 value of 8 min in Tris buffer. Addition of 5.8% NaCl plus 5% MSG to the buffer increased the D60 by a factor of about 7 for both cultures. In storage experiments at room temperature, the culture grown at 37 degrees C and at 46 degrees C plus 5.8% NaCl died at about the same rate in salami. In milk powder, however, the count of 37 degrees C culture decreased from 10% g to 10(6)/g in 5 weeks while the count of 46 degrees C culture remained unchanged. In cottage cheese, freeze-dried rice and macaroni, the 37 degrees C cultures also died more rapidly. It is suggested that cultures grown at 46 degrees C plus 5.8% NaCl may be suitable for experiments with artificially contaminated foods.     

Growth of Staphylococcus aureus MF 31 on the Top and Cut Surfaces of Southern Custard Pies

A Staphylococcus strain was inoculated on the top and cut surfaces of freshly baked Southern custard pies which were then packaged in a pasteboard carton and held at 30 C. Daily plate counts of surface sections 0.3 inch (0.76 cm) in thickness were made. The top surface inoculum showed a 24-hr lag time. This was due to the protective action of a top cakelike layer as shown by homogenization of the mix and coating of the surface. Substitution of all sweeteners with dextrose completely inhibited growth on the top surface. Further addition of dextrose to lower water activity (Aw) to 0.9 prevented growth on the cut surface as well, but such pies were organoleptically unacceptable. Growth on the top surface could also be prevented by 80 mug of undissociated sorbic acid per g in combination with 100 mug of undissociated propionic acid per g in the baked pie. Growth on the cakelike top surface was always retarded longer than on the cut surface provided the packaging allowed evaporation of surface moisture. Reducing the Aw of a different type of cream pie to 0.907 prevented top surface growth. It was concluded that baked cream pies with a cakelike top layer could be marketed with a "refrigerate after opening" label, provided the package maintains the moisture gradient caused by the surface skin and either a combination of 80 mug of undissociated sorbic acid per g and 100 mug undissociated propionic acid per g is present in the baked pie or the Aw of the baked pie is 0.920 or lower.     

Staphylococcus aureus and food poisoning

Food-borne diseases are of major concern worldwide. To date, around 250 different food-borne diseases have been described, and bacteria are the causative agents of two thirds of food-borne disease outbreaks. Among the predominant bacteria involved in these diseases, Staphylococcus aureus is a leading cause of gastroenteritis resulting from the consumption of contaminated food. Staphylococcal food poisoning is due to the absorption of staphylococcal enterotoxins preformed in the food. Here, we briefly review the latest data on staphylococcal enterotoxins and some papers exemplifying the interactions between S. aureus and the food matrix; environmental factors affecting staphylococcal enterotoxin production are discussed.     

The killing effect of cryptolepine on Staphylococcus aureus

AIM: This study was undertaken to further examine the antimicrobial actions of the alkaloid cryptolepine. METHODS AND RESULTS: The minimum inhibitory concentration (MIC) of cryptolepine against Staphylococcus aureus was determined using the broth dilution method. Time-kill kinetics and scanning electron microscopy (SEM) techniques were employed to monitor the survival characteristics and the changes in morphologies respectively of staphylococci in the presence of cryptolepine. A notable antistaphylococcal activity was recorded for cryptolepine (MIC against S. aureus NCTC 10788=5 microg ml(-1)). Cryptolepine appears to have a lytic effect on S. aureus as seen in SEM photomicrographs following 3, 6 or 24 h treatment with 4X MIC, i.e. 20 microg ml(-1) of cryptolepine. The surface morphological appearance of the staphylococcal cells was also altered. The lytic effect appeared to coincide with low viable counts recorded in survival curves following treatment with cryptolepine. SIGNIFICANCE AND IMPACT OF THE STUDY: These findings demonstrate that lysis occurs when susceptible organisms are exposed to cryptolepine.     

In vitro effect of some Indian honeys on Staphylococcus aureus from wounds

Staphylococcus aureus is the most frequently isolated pathogen from wounds with multiple resistances to antibiotics. Honey has been demonstrated and reported to be effective antibacterial agent on Gram positive and Gram negative organisms. Hence, the present study was conducted to evaluate the in vitro antibacterial effect of Indian honeys on Staphylococcus aureus obtained from wounds. A total of 123 Staphylococcus aureus isolates along with ATCC 25923 were categorized as sensitive, multi drug resistant (MDR) and non-MDR strains. Out of total nine Indian honeys (three each of unifloral, multifloral and branded marketed honey) used, three unifloral and three multifloral honey samples showed antibacterial activity against all the organisms tested by Agar diffusion method but not the branded marketed honeys. The MIC values of all honey samples for all studied Staphylococcus aureus isolates ranged between 5-15% (v/v). Unifloral honey samples showed higher antibacterial activity than multifloral honey. The single sample of Jambhul honey showed the highest activity. Thus, Indian honeys were found to be effective for their antimicrobial activity on sensitive, non-MDR, MDR and ATCC strains of S. aureus.     

Adaptational changes in Staphylococcus aureus MF31 grown above its maximum temperature when protected by NaCl: physiological studies

Staphylococcus aureus MF31 can grow at 46 degrees C, 2 degrees C above its normal maximum temperature of growth if 1 M NaCl is added to the medium. In the present work we show that monosodium glutamate, proline, threonine, aspartic acid, and betaine (in order of decreasing effectiveness) also enabled cells to grow at 46 degrees C. Cells grown at 46 degrees C in he presence of salt (protected or P cells) accumulated glutamate more rapidly than cells grown at 37 degrees C without salt (normal or N cells) and contained an increased amino acid pool. The principal constituents of this pool were dicarboxylic amino acids and proline. Turbidimetric evidence suggests that NaCl caused plasmolysis in S. aureus. The P cells, although grown in 1 M NaCl, had about the same Cl- and K+ content as the N cells grown without added NaCl. P cells had increased heat resistance but high concentrations of CaCl2 in the heating menstruum reduced their D55 value from a maximum of 214 min to less than 30 s. We suggest that growth at 46 degrees C in 1 M NaCl can be explained, in part at least, by the increased amino acid pool internal to the cell and the external osmotic support given by Cl- anions excluded by the cell.     

Synthesis of catalase in Staphylococcus aureus MF-31

During the growth of Staphylococcus aureus MF-31, initial catalase activity dropped to a reduced level at the onset of exponential phase before increasing. When S. aureus was grown at 25, 32, or 37 degrees C, catalase activity was found to decrease by 80 to 90% within 1 h of inoculation. Two catalase-negative mutants and wild-type S. aureus MF-31 cells were exposed to exogenous 20 mM H2O2 for 15 min. For wild-type S. aureus, there was no effect from H2O2 until min 15, at which time a 10% decrease in CFU was observed. Both mutants showed increased sensitivity to the H2O2, with 56 and 71% reductions in the CFU for mutants C3 and C4, respectively, after a 15-min exposure. Cells of mutant and wild-type S. aureus were subjected to sublethal heating at 52 degrees C for 20 min. The lack of catalase activity in the mutants resulted in large decreases in enumeration.     

Survival in foods of Staphylococcus aureus grown under optimal and stressed conditions and the effect of some food preservatives

Staphylococcus aureus was grown in a rich peptone medium which became alkaline with continued incubation. Cells were grown at 37 degrees C and in the same medium containing 1 M NaCl at 46 degrees C, a temperature at which this organism can grow only when protected by NaCl. Cells of these cultures are hereafter called 37 degrees C-cells and 46 degrees C-cells, respectively. The 37 degrees C-cells harvested when the pH was 7.1 to 7.7 had decimal reduction times (D60-value) of 1.8 to 3.1 min in 50 mM pH 7.2 Tris buffer. The D60 value of 46 degrees C-cells tested in the same way, harvested from cultures at pH 6.6 to 7.6, ranged from 5.3 to a maximum of 12.8 min. In milk, green beans, peas, or beef slurry, the D60-value of 46 degrees C-cells was about four times higher than that of 37 degrees C-cells. Length of survival after freeze-drying in skim-milk powder exposed to air was longest for the cells with the highest D-value. In freeze-dried peas and media acidified with acetic and lactic acids, 46 degrees C-cells survived longer than 37 degrees C-cells. However, the sensitivity of the two kinds of cells to potassium sorbate, sodium benzoate, and sodium propionate was essentially the same, but the 46 degrees C-cells were more resistant to butylated hydroxyanisole and sodium nitrite.     

Synthesis of catalase in Staphylococcus aureus MF-31.

During the growth of Staphylococcus aureus MF-31, initial catalase activity dropped to a reduced level at the onset of exponential phase before increasing. When S. aureus was grown at 25, 32, or 37 degrees C, catalase activity was found to decrease by 80 to 90% within 1 h of inoculation. Two catalase-negative mutants and wild-type S. aureus MF-31 cells were exposed to exogenous 20 mM H2O2 for 15 min. For wild-type S. aureus, there was no effect from H2O2 until min 15, at which time a 10% decrease in CFU was observed. Both mutants showed increased sensitivity to the H2O2, with 56 and 71% reductions in the CFU for mutants C3 and C4, respectively, after a 15-min exposure. Cells of mutant and wild-type S. aureus were subjected to sublethal heating at 52 degrees C for 20 min. The lack of catalase activity in the mutants resulted in large decreases in enumeration.     

Heat inactivation of catalase from Staphylococcus aureus MF-31.

The effects of heat on catalase from Staphylococcus aureus lysates were examined. Catalase activity increased with increasing concentrations of potassium phosphate buffer, when heated at temperatures between 50 and 65 degrees C for 10 min. Inactivation of catalase by NaCl during heating was demonstrated. Extended heating of S. aureus cells at 52 degrees C resulted in a slight decrease in catalase activity of the resultant lysates. This decrease was more pronounced in the presence of salt. Heating at 62 degrees C caused a decrease in catalase activity, but not complete inactivation. These results implicate the combined effects of heat, and NaCl in the inactivation of catalase from S. aureus. The findings are consistent with the hypothesis that H2O2 may accumulate as a result of decreased catalase activity and be responsible for the decreased colony-forming ability of stressed S. aureus.     

Heat inactivation of catalase from Staphylococcus aureus MF-31.

The effects of heat on catalase from Staphylococcus aureus lysates were examined. Catalase activity increased with increasing concentrations of potassium phosphate buffer, when heated at temperatures between 50 and 65 degrees C for 10 min. Inactivation of catalase by NaCl during heating was demonstrated. Extended heating of S. aureus cells at 52 degrees C resulted in a slight decrease in catalase activity of the resultant lysates. This decrease was more pronounced in the presence of salt. Heating at 62 degrees C caused a decrease in catalase activity, but not complete inactivation. These results implicate the combined effects of heat, and NaCl in the inactivation of catalase from S. aureus. The findings are consistent with the hypothesis that H2O2 may accumulate as a result of decreased catalase activity and be responsible for the decreased colony-forming ability of stressed S. aureus.     

一起由金黄色葡萄球菌引起的食物中毒的检验分析

目的明确一起食物中毒事件的发生原因并提出相应的预防控制措施。方法进行流行病学调查,采集剩余食品和涂抹进行检验分析,了解分离株的致病性和药物敏感性。结果经过二次增菌,在剩余食品中检出血浆凝固酶阳性的金黄色葡萄球菌,可以产生B型肠毒素,对苯唑西林、盘尼西林、四环素耐药。结论该起食物中毒是由金黄色葡萄球菌引起的,食品加工环节、食品的保存环境、加工人员的健康状况都会影响食品的安全。     

Coagulase Production by Injured Staphylococcus aureus MF-31 During Recovery

Suspensions of Staphylococcus aureus MF-31 injured by heat treatment at 54 C for 15 min produced coagulase during recovery in Trypticase Soy Broth. Coagulase also was produced by injured cells during recovery in a medium that did not support growth. Coagulase synthesis during recovery was independent of the molar strength of the buffer in which the cells were injured, the age of the cells, and the degree of injury. Return of salt tolerance and coagulase production required glucose, amino acids, and phosphate in the recovery medium. Vitamins stimulated coagulase production, but did not affect recovery. Although coagulase production was not necessary for repair of thermal injury to S. aureus MF-31, its detection was interpreted as an indicator of protein synthesis.     

The effect of bacteriolytic preparation lysoamidase on Staphylococcus aureus 209P cells

The effect of the bacteriolytic preparation "Lysoamidase" on Staphylococcus aureus 299 P was studied. The maximum activity of the preparation was observed at pH 8.0 ionic strength 0.01-0.02 M and 50-60 degrees of the incubation medium. The electron microscopic examination revealed that "Lysoamidase" hydrolyzed the cell wall in one or several points with the following osmotic shock and extrusion of the cytoplasm. In an isotonic solution (1 M sucrose) "Lysoamidase" caused protoplast formation.