Applicability of an immunoblot technique combined with a semiautomated electrophoresis system for detection of staphylococcal enterotoxins in food extracts

We studied the usefulness of an immunoblot technique for the detection of staphylococcal enterotoxins (SEs) in strains and food extracts. Food samples (milk, yogurt, hot dog sausage, cheese, and mayonnaise) were artificially contaminated with SEA through SEE. Protein A did not interfere with the results; it appeared on electrophoresis gels as bands with molecular weights higher than those of the SEs. Other food proteins were not revealed by the technique. The immunoblot technique proved to be fast, specific, and sensitive for the detection of SEs in foods.

Determination of the reactivities and cross-reactivities of monoclonal antibodies against staphylococcal enterotoxin A by indirect ELISA and immunoblot including a semiautomated electrophoresis system

Eight murine monoclonal antibodies (Mabs) to staphylococcal enterotoxin A (SEA) were produced using standard hybridoma techniques. We studied reactivities and cross-reactivities by indirect ELISA and immunoblotting. Two of these Mabs (A5 and A7) reacted with five serovars (A-E) of SE in both systems. Only Mab A1 reacted specifically with the homologous toxin, while four Mabs reacted with SEA and SEE. Mabs A5 and A7 could be used to detect all five serovars of SEs in a single assay.

Murine monoclonal antibodies against staphylococcal enterotoxin B: production and characterization

A group of 14 monoclonal antibodies (mAbs) to staphylococcal enterotoxin B (SEB) were obtained by fusion of Sp2/O myeloma cells with spleen cells from female BALB/c mice immunized with commercial SEB. The antibodies belonged to IgG1 and IgG2b subclasses. We evaluated the anti-SEB titres, competition assays and sensitivity of detection by indirect ELISA. Reactivity and cross-reactivity were also studied by indirect ELISA and confirmed by immunoblotting. All the mAbs reacted with SEB and with a second band which had a different electrophoretic mobility and probably represents an aggregate of SEB or SEB bound to membranes. Three mAbs reacted only with SEB and the rest showed cross-reactions with SEC1. No reactions were observed against any other serovar (SEA, SED and SEE) or other proteins.

Detection of enterotoxins and TSST-1 secreted by Staphylococcus aureus isolated from ruminant mastitis. Comparison of ELISA and immunoblot

The production of staphylococcal enterotoxins (SE) and toxic shock syndrome toxin-1 (TSST-1) was studied in 81 strains of Staphylococcus aureus isolated from cases of mastitis in cattle, goats and sheep. SE and TSST-1 were detected by two techniques: ELISA double antibody sandwich, and an immunoblot technique combined with a semiautomated electrophoresis system. More Staph. aureus strains isolated from sheep produced enterotoxins than those from goats and cattle. SEC was the predominant type in all isolates from these animal species. The highest proportion of strains producing TSST-1 were obtained from sheep, twice as many as those from goats or cows. The two techniques gave similar results, as all the strains positive by immunoblot were also positive by ELISA, and only three were positive by ELISA but negative by immunoblot.

Production of staphylococcal enterotoxins and TSST-1 by coagulase negative staphylococci isolated from ruminant mastitis

The production of staphylococcal enterotoxins (SE) and toxic shock syndrome toxin-1 by 40 coagulase negative staphylococci isolated from sheep, goat and cow mastitis was studied. Both ELISA double sandwich and Western blot were used to detect the production of these toxins. Only two strains of S. xylosus were enterotoxigenic, producing SEC. TSST-1 was seen to be produced by 5 strains of S. xylosus, 1 S. sciuri and 2 S. epidermidis. Results obtained by ELISA and by Western blot agreed in all cases except in one strain of S. epidermidis which was only positive using ELISA.

Effect of six organic acids on staphylococcal growth and enterotoxin production

Four Staphylococcus aureus strains were incubated at 37 degrees C for 24 h in broth progressively acidified with lactic, citric, ascorbic, acetic, pyruvic and propionic acids, and their survival rate and enterotoxin producing ability was studied. Acids were chosen based on their frequent use by the food industry. Periodically, samples were withdrawn to determine counts, pH and the presence of enterotoxins A, B, C, and D. For a given acid, the effect on growth and enterotoxin synthesis was different. The most inhibitory acid for the growth of strains FRI-100 and FRI-472 was pyruvic acid, for strain FRI-137 was lactic acid, all six acids were equally effective on strain S6. Lactic acid was very inhibitory to enterotoxin synthesis, but the effect on this parameter of acetic and citric acids was almost nil. Enterotoxins were seen to be inactivated at acid pH values; enterotoxin B was the most resistant to inactivation.

Enterotoxin and toxic shock syndrome toxin-one production by staphylococci isolated from mastitis in sheep

From 160 staphylococci isolated from ovine mastitis, 125 were identified as coagulase-positive staphylococci (CPS) and 35 as coagulase-negative staphylococci (CNS). Of these, 108 (87.8%) S. aureus produced at least one of the staphylococcal enterotoxins (SE) described. However, no CNS was found to be enterotoxigenic. Enterotoxin C (SEC) was the type most frequently produced. TSST-1 was shown to be produced by 91 (74.0%) of S. aureus, almost invariably in combination with SEC. Three CNS strains were also found to produce TSST-1 (two strains of S. xylosus and one strain of S. epidermidis).

Lack of growth of heat-shocked Staphylococcus aureus surviving cells in common media and enterotoxin release

The ratio of the different types of S. aureus surviving cells immediately after sub-lethal heat treatment (52 degrees C for 15 min) was studied. A high ratio of cells which are unable to form colonies even in a common medium such as TSA was observed. This fact has not been reported previously for common media through recovery after heat shock has been widely studied. After the treatment, staphylococcal protein A, but no enterotoxin, was seen to be released into the extracellular environment.

Growth of Staphylococcus aureus and synthesis of enterotoxin during ripening of experimental Manchego-type cheese

To study the possible presence of staphylococcal enterotoxins in Manchego-type cheese, milk was inoculated with the enterotoxigenic Staphylococcus aureus collection strains FRI-100, S6, FRI-137, and FRI-472 to a final concentration of 10,000 to 25,000 cfu/ml. Cheese was prepared following the industrial specifications and ripened for 60 d. Batches were prepared with 1 and .1% lactic acid culture and labeled with the abbreviated name of the strain and the concentration of lactic acid culture. Mean staphylococcal counts in .1% lactic bacteria cheeses were usually more than 1 log higher than the corresponding 1% ones. Staphylococcal counts declined markedly after d 35 to 42, and, by the end of ripening, they had disappeared from some cheeses. Enterotoxins were present in five of the cheeses, three prepared with .1% and two with 1% lactic bacteria. Enterotoxins detected were A and D, the enterotoxins most commonly associated with human intoxication. The maximum level of enterotoxin A detected in cheese with strain FRI-100 and with the .1% culture was 222 ng/100 g of cheese; in cheese FRI-100 with 1%, 111 ng/100 g; in cheese S6 with .1%, 769 ng/100 g; and in cheese S6 with 1%, 33 ng/100 g. Maximum level of enterotoxin D detected in cheese FRI-472 with .1% was 38 ng/100 g.

Detection of staphylococcal enterotoxin and toxic shock syndrome toxin-1 (TSST-1) by immunoblot combined with a semiautomated electrophoresis system

An immunoblot technique combined with a semi-automated electrophoresis system has been developed for the detection of staphylococcal enterotoxins and toxic shock syndrome toxin-1 (TSST-1). The advantages of this method over other detection techniques include speed, sensitivity (10 ng/ml) and specificity. The use of semiautomated electrophoresis permits the routine detection of staphylococcal enterotoxins and TSST-1.

Influence of Temperature of Incubation on Staphylococcus aureus Growth and Enterotoxin Production in Homemade Mayonnaise

Homemade mayonnaise, in which pH had been adjusted to a range between 5.0 and 5.8 by the addition of vinegar, was inoculated with eight Staphylococcus aureus strains known to be enterotoxigenic. They were incubated for a maximum of 7 days at 22, 28, 37, and 44°C. Periodically, staphylococcal growth and pH were determined. Mayonnaise samples were examined on d 7 for the presence of enterotoxins A, B, C, and D. Staphylococcal growth was higher at 22°C (average log₁₀ 7.21 cfu/g), than at the other temperatures tested (log₁₀ 7.15, 6.77, and 5.93 cfu/g, respectively for 28, 37, and 44°C), suggesting a better growth in mayonnaise at low room temperature. Enterotoxin synthesis took place mainly at 28°C, as 33.3% of the total enterotoxins produced were detected at this temperature. However, some strains synthesized high amounts of enterotoxin even at 22°C.

Enterotoxin production by staphylococci isolated from healthy goats

The ability of 342 staphylococcal isolates from different anatomical sites in healthy goats to produce staphylococcal enterotoxins (SE) was investigated. SE were produced by 74.3% of the 70 coagulase-positive strains and by 22% of the coagulase-negative strains studied. Most enterotoxigenic strains were isolated from the skin of udders and teats and from milk. SEC was the SE type most frequently produced, either alone (67.9%) or in combination with others. Five coagulase-negative species not previously reported as SE producers were identified (Staphylococcus chromogenes, S. warneri, S. sciuri, S. saprophyticus, and S. lentus). SEA, SEB, and SEC were detected in the milk of 17 of the 133 healthy goats studied. These results suggest that the goat is an important reservoir of enterotoxigenic staphylococci, most of which produce SEC.

Growth of Staphylococcus aureus and synthesis of enterotoxins in home-made yoghurt

Staphylococcus aureus strains FRI-100, S6, FRI-137 and FRI 472 were inoculated into milk to study growth and enterotoxin production in home-made yogurts. The yogurt used as starter was progressively weakened by successive inoculations (up to four) in milk to prepare other yogurts in order to study the ability of yogurt microflora to inhibit staphylococci. After elaboration, yogurts were stored at 4 degrees C, 22 degrees C, and 37 degrees C for a maximum of 21 days. Periodically, staphylococcal counts, pH and the production of enterotoxins A, B, C, and D were determined. Enterotoxins were only detected in the last batch. It was concluded that the inhibitory effect of the starter culture is not only due to the decrease of pH, but also to other factors.

Production of enterotoxin A by supposedly nonenterotoxigenic Staphylococcus aureus strains

The production of staphylococcal enterotoxins A (SEA) and B (SEB) was studied by inoculating six well-defined staphylococcal collection strains into cow's, goat's, or sheep's milk (individually or as a 50% mixture of cow's + goat's or cow's + sheep's), into brain heart infusion, and into a medium generally used to enhance the synthesis of enterotoxins (3+3 medium). Four of the strains used are considered to be SEB producers, another is considered an SEA producer, and the remaining strain is nonenterotoxigenic but produces large quantities of staphylococcal protein A. Staphylococcal protein A masked the results in most cases. Only one strain secreted exclusively SEB, while the other three SEB producers synthesized SEA in different amounts. We conclude that enterotoxin production depends on the natural substrate and may differ from the results obtained when the strain is grown on cellophane over agar to determine its toxigenicity.