English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/220345
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:


Staphylococcus aureus Exotoxins and Their Detection in the Dairy Industry and Mastitis

AuthorsAbril, A. G.; Villa, T. G.; Barros-Velázquez, J. ; Cañas, Benito; Sánchez-Pérez, Angeles; Calo-Mata, Pilar ; Carrera, Mónica
KeywordsStaphylococcus aureus
Staphylococcus aureus detection
Staphylococcal food poisonin
Food-borne pathogen
Issue Date2020
PublisherMultidisciplinary Digital Publishing Institute
CitationToxins 12(9): 537 (2020)
AbstractStaphylococcus aureus constitutes a major food-borne pathogen, as well as one of the main causative agents of mastitis in dairy ruminants. This pathogen can produce a variety of extracellular toxins; these include the shock syndrome toxin 1 (TSST-1), exfoliative toxins, staphylococcal enterotoxins (SE), hemolysins, and leukocidins. S. aureus expresses many virulence proteins, involved in evading the host defenses, hence facilitating microbial colonization of the mammary glands of the animals. In addition, S. aureus exotoxins play a role in the development of both skin infections and mastitis. Indeed, if these toxins remain in dairy products for human consumption, they can cause staphylococcal food poisoning (SFP) outbreaks. As a result, there is a need for procedures to identify the presence of exotoxins in human food, and the methods used must be fast, sensitive, reliable, and accurate. It is also essential to determine the best medical therapy for human patients suffering from S. aureus infections, as well as establishing the relevant veterinary treatment for infected ruminants, to avoid economic losses in the dairy industry. This review summarizes the role of S. aureus toxins in the development of mastitis in ruminants, their negative effects in the food and dairy industries, and the different methods used for the identification of these toxins in food destined for human consumption.
Description© 2020 by the authors.
Publisher version (URL)https://doi.org/10.3390/toxins12090537
Appears in Collections:(IIM) Artículos
Files in This Item:
File Description SizeFormat 
Staphylococcus_Abril_Art2020.pdf1,1 MBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.