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Tytuł oryginału: Occurrence of enterotoxigenic Staphylococcus aureus in food.
Autorzy: Holeckova Beata, Holoda Emil, Fotta Marian, Kalinacaova Viera, Gondol Julius, Grolmus Jan
Źródło: Ann. Agric. Environ. Med. 2002: 9 (2) s.179-182, tab., bibliogr. 29 poz.
Sygnatura GBL: 313,158

Hasła klasyfikacyjne GBL:
  • mikrobiologia

    Typ dokumentu:
  • praca doświadczalna
  • tytuł obcojęzyczny

    Streszczenie angielskie: Gastroenteritis is one of the most frequent microbial diseases, which is caused by the ingestion of food contaminated with staphylococcal enterotoxins. In our study, the production of staphylococcal enterotoxins A, B (SEA, SEB) and the presence of respectiave staphylococcal enterotoxin genes were investigated in the field S. aureus isolates obatained from foods and food industry manufactures in East Slovakia. Radioimmunoassay (RIA), polymerase chain reaction (PCR) and dit-baalot hybaridisation were used for examination. The ability to synthetise enterotoxins was found in 20 (39.2 p.c.) of the total number of 51 isolates. Production of SAW was recorded in 3 (5.9 p.c.), production of SEB in 12 (23.5 p.c.) and production SEA together with SEB in 5 (9.8 p.c.) staphylococcal isolates. Nine (47.4 p.c.) sheep cheese isolates of the total number of 19 produced enterotoxins, especially SEB (36.8 p.c.). S. aureus isolates from pasta were enterotoxigenic in 6 cases (33.3 p.c.). The synthesis of enterotoxings was not detected in Bryndza cheese and sausages isolates. One enterotoxigenic isolate was obatained from smears of technological equipment and 4 isolates from throat and nasal swabs. No differences in results were recorded between RIA and PCR as well as PCR and dot-blot hybridisation. Our results suggest that ist is of special importance to follow the presence of enterotoxigenic S. aureus strains in foodstuffs, especially for protecting the consumers from food poisoning.

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