Novel insights into the enterotoxigenic potential and genomic background of Staphylococcus aureus isolated from raw milk.


Journal

Food microbiology
ISSN: 1095-9998
Titre abrégé: Food Microbiol
Pays: England
ID NLM: 8601127

Informations de publication

Date de publication:
Sep 2020
Historique:
received: 28 10 2019
revised: 27 02 2020
accepted: 29 02 2020
entrez: 28 4 2020
pubmed: 28 4 2020
medline: 11 11 2020
Statut: ppublish

Résumé

In this study, 53 Staphylococcus (S.) aureus strains were typed by 16S-23S rDNA intergenic spacer region (ISR) typing and staphylococcal enterotoxin gene (SEg) typing for all the staphylococcal enterotoxin (se) and staphylococcal enterotoxin-like toxin (sel) genes known to date, revealing a higher discriminatory power than that of multi locus sequence typing. Six strains, one of each ISR- and SEg-type, were genome sequenced and the ability to produce some classical and new SEs when growing in milk was investigated. The manual analysis of the six genomes allowed us to confirm, correct and expand the results of common available genomic data pipelines such as VirulenceFinder. Moreover, it enabled us to (i) investigate the actual location of se and sel genes, even for genes such as selY, whose location (in the core genome) was so far unknown, (ii) find novel allelic variants of se and sel genes and pseudogenes, (iii) correctly annotate se and sel genes and pseudogenes, and (iv) discover a novel type of enterotoxin gene cluster (egc), i.e. the egc type 5 in strains 356P and 364P, while S. argenteus MSHR1132 harbored the egc type 6. Four of the six S. aureus strains produced sufficient amounts of SEA, SEC, SED and SEH in milk to cause staphylococcal food poisoning (SFP), with S. aureus 372 P being the highest producer of SED in milk found to date, producing as much as ca. 47,300 ng/mL and 49,200 ng/mL of SED, after 24 and 48 h of incubation in milk at 37 °C, respectively. S. aureus 372 P released a low amount of SER in milk, most likely because the seR gene was present as a pseudogene, putatively encoding only 51 amino acids. These findings confirm that not only the classical SEs, but also the new ones can represent a potential hazard for the consumers' health if produced in foods in sufficient amounts. Therefore, the detection of SEs in foods, especially if involved in SFP cases, should focus not only on classical, but also on all the new SEs and SEls known to date. Where reference methods are unavailable, the presence of the relevant genes, by using the conventional and real time PCR protocols we exhaustively provided herein, and their nucleotide sequences, should be investigated.

Identifiants

pubmed: 32336356
pii: S0740-0020(20)30071-X
doi: 10.1016/j.fm.2020.103482
pii:
doi:

Substances chimiques

DNA, Bacterial 0
Enterotoxins 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

103482

Informations de copyright

Copyright © 2020 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of competing interest None.

Auteurs

Daniele Chieffi (D)

National Research Council of Italy, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy.

Francesca Fanelli (F)

National Research Council of Italy, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy.

Gyu-Sung Cho (GS)

Max Rubner-Institut, Department of Microbiology and Biotechnology, Hermann-Weigmann-Straße 1, 24103, Kiel, Germany.

Justyna Schubert (J)

Department of Food Hygiene and Consumer Health Protection, Wrocław University of Environmental and Life Sciences, Wrocław, Poland.

Giuseppe Blaiotta (G)

Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, Viale Italia, 83100, Avellino, Italy.

Charles M A P Franz (CMAP)

Max Rubner-Institut, Department of Microbiology and Biotechnology, Hermann-Weigmann-Straße 1, 24103, Kiel, Germany.

Jacek Bania (J)

Department of Food Hygiene and Consumer Health Protection, Wrocław University of Environmental and Life Sciences, Wrocław, Poland.

Vincenzina Fusco (V)

National Research Council of Italy, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy. Electronic address: vincenzina.fusco@ispa.cnr.it.

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Classifications MeSH