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Incidence of Enterotoxigenic Staphylococci and Their Toxins in Foods

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Abstract:

Of 504 food samples collected from cafeterias, 19 (3.8%) yielded strains of enterotoxigenic staphylococci, and 10 (52.6%), 4 (21.1%), 3 (15.8%), and 2 (10.5%) of these strains produced enterotoxins C (SEC), D (SED), B (SEB), and A (SEA), respectively. Moreover, SEA, SEB, and SEC were isolated from three hamburger samples. Of 181 food samples collected from four restaurants before the implementation of the hazard analysis and critical control point (HACCP) system, 7 (3.9%) were found to contain enterotoxigenic strains, and SED, SEC, and SEA were produced by 4 (57.1%), 2 (28.6%), and 1 (14.3%) of these strains, respectively. One meatball sample with SEC was detected in a restaurant. After the implementation of the HACCP system in four restaurants, neither enterotoxigenic staphylococci nor enterotoxins were detected in 196 studied samples.

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Document Type: Research Article

Affiliations: 1: Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Avinguda, Vicent Andrés Estellés s/n, 46100 Burjassot, Spain 2: Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Avinguda Vicent Andrés Estellés s/n, 46100 Burjassot, Spain 3: Laboratory of Microbiology, Faculty of Pharmacy, University of Valencia, Avinguda Vicent Andreés 4: Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Avinguda Vicent Andrés Estellés s/n, 46100 Burjassot, Spain

Publication date: May 1, 2002

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