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Sophia Johler - One of the best experts on this subject based on the ideXlab platform.
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Investigation of a Staphylococcal Food Poisoning outbreak combining case-control, traditional typing and whole genome sequencing methods, Luxembourg, June 2014.
Eurosurveillance, 2015Co-Authors: Joël Mossong, Sophia Johler, Frédéric Decruyenaere, Gilbert Moris, Catherine Ragimbeau, Christophe M. Olinger, Monique Perrin, Pierre WeicherdingAbstract:In June 2014, a Staphylococcal Food Poisoning outbreak occurred at an international equine sports event in Luxembourg requiring the hospitalisation of 31 persons. We conducted a microbiological investigation of patients and buffet items, a case–control study and a carriage study of catering staff. Isolates of Staphylococcus aureus from patients, Food and catering staff were characterised and compared using traditional typing methods and whole genome sequencing. Genotypically identical strains (sequence type ST8, spa-type t024, MLVA-type 4698, enterotoxin A FRI100) were isolated in 10 patients, shiitake mushrooms, cured ham, and in three members of staff. The case–control study strongly suggested pasta salad with pesto as the vehicle of infection (p
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investigation of a Staphylococcal Food Poisoning outbreak combining case control traditional typing and whole genome sequencing methods luxembourg june 2014
Eurosurveillance, 2015Co-Authors: Joël Mossong, Sophia Johler, Frédéric Decruyenaere, Gilbert Moris, Catherine Ragimbeau, Christophe M. Olinger, Monique Perrin, Pierre WeicherdingAbstract:In June 2014, a Staphylococcal Food Poisoning outbreak occurred at an international equine sports event in Luxembourg requiring the hospitalisation of 31 persons. We conducted a microbiological investigation of patients and buffet items, a case–control study and a carriage study of catering staff. Isolates of Staphylococcus aureus from patients, Food and catering staff were characterised and compared using traditional typing methods and whole genome sequencing. Genotypically identical strains (sequence type ST8, spa-type t024, MLVA-type 4698, enterotoxin A FRI100) were isolated in 10 patients, shiitake mushrooms, cured ham, and in three members of staff. The case–control study strongly suggested pasta salad with pesto as the vehicle of infection (p<0.001), but this Food item could not be tested, because there were no leftovers. Additional enterotoxigenic strains genetically unrelated to the outbreak strain were found in four members of staff. Non-enterotoxigenic strains with livestock-associated sequence type ST398 were isolated from three Food items and two members of staff. The main cause of the outbreak is likely to have been not maintaining the cold chain after Food preparation. Whole genome sequencing resulted in phylogenetic clustering which concurred with traditional typing while simultaneously characterising virulence and resistance traits.
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Complete and Assembled Genome Sequence of Staphylococcus aureus RKI4, a Food-Poisoning Strain Exhibiting a Novel S. aureus Pathogenicity Island Carrying seb
Genome Announcements, 2015Co-Authors: Marc J. A. Stevens, Roger Stephan, Sophia JohlerAbstract:ABSTRACT The genome of Staphylococcus aureus RKI4, a strain isolated from feces of a patient in a case of Staphylococcal Food Poisoning, was sequenced using combined Illumina and single-molecule real-time sequencing. Hierarchical assembly of the genome resulted in a 2,725,654-bp chromosome and a 17,905-bp mobile genetic element.
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outbreak of Staphylococcal Food Poisoning among children and staff at a swiss boarding school due to soft cheese made from raw milk
Journal of Dairy Science, 2015Co-Authors: Sophia Johler, Jorg Hummerjohann, Delphine Weder, Claude Bridy, Marieclaude Huguenin, Luce Robert, Roger StephanAbstract:Abstract On October 1, 2014, children and staff members at a Swiss boarding school consumed Tomme, a soft cheese produced from raw cow milk. Within the following 7h, all 14 persons who ingested the cheese fell ill, including 10 children and 4 staff members. Symptoms included abdominal pain and violent vomiting, followed by severe diarrhea and fever. We aim to present this Food Poisoning outbreak and characterize the causative agent. The duration of the incubation period was dependent of the age of the patient: 2.5h in children under 10 yr of age, 3.5h in older children and teenagers, and 7h in adults. The soft cheese exhibited low levels of Staphylococcal enterotoxin (SE) A (>6ng of SEA/g of cheese) and high levels of Staphylococcal enterotoxin D (>200ng of SED/g of cheese). Counts of 10 7 cfu of coagulase-positive staphylococci per gram of cheese were detected, with 3 different Staphylococcus aureus strains being present at levels >10 6 cfu/g. The 3 strains were characterized using spa typing and a DNA microarray. An enterotoxin-producing strain exhibiting sea and sed was identified as the source of the outbreak. The strain was assigned to spa type tbl 3555 and clonal complex 8, and it exhibited genetic criteria consistent with the characteristics of a genotype B strain. This genotype comprises bovine Staph. aureus strains exclusively associated with very high within-herd prevalence of mastitis and has been described as a major contaminant in Swiss raw milk cheese. It is therefore highly likely that the raw milk used for Tomme production was heavily contaminated with Staph. aureus and that levels further increased due to growth of the organism and physical concentration effects during the cheese-making process. Only a few Staphylococcal Food Poisoning outbreaks involving raw milk products have been described. Still, in view of this outbreak and the possible occurrence of other Foodborne pathogens in bovine milk, consumption of raw milk and soft cheese produced from raw milk constitutes a health risk, particularly when young children or other members of sensitive populations are involved.
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further evidence for Staphylococcal Food Poisoning outbreaks caused by egc encoded enterotoxins
Toxins, 2015Co-Authors: Sophia Johler, Petra Giannini, Marco Jermini, Jorg Hummerjohann, Andreas Baumgartner, Roger StephanAbstract:Staphylococcal Food Poisoning represents the most prevalent Foodborne intoxication worldwide. It is caused by oral intake of enterotoxins preformed by Staphylococcus aureus in Food. The relevance of newly described enterotoxins in outbreaks of Staphylococcal Food Poisoning is controversially discussed. Although the Staphylococcal enterotoxins SEG, SEI, SEM, SEN, and SEO elicit emesis in a monkey feeding assay, there has been no conclusive proof of their emetic activity in humans. In this study, we provide further evidence suggesting that one of these enterotoxins or a combination of SEG, SEI, SEM, SEN, and SEO cause Staphylococcal Food Poisoning. We investigated two outbreaks registered with the Swiss Federal Office of Public Health, in which only Staphylococcus aureus strains harboring the egc cluster, including seg, sei, sem, sen, and seo linked to typical signs of Staphylococcal Food Poisoning were isolated. The outbreaks were caused by consumption of raw goat cheese and semi-hard goat cheese, and were linked to strains assigned to CC45 (agr type I) and CC9 (agr type II), respectively. These outbreaks provide further evidence that newly-described Staphylococcal enterotoxins are likely to cause Staphylococcal Food Poisoning in humans.
Roger Stephan - One of the best experts on this subject based on the ideXlab platform.
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Complete and Assembled Genome Sequence of Staphylococcus aureus RKI4, a Food-Poisoning Strain Exhibiting a Novel S. aureus Pathogenicity Island Carrying seb
Genome Announcements, 2015Co-Authors: Marc J. A. Stevens, Roger Stephan, Sophia JohlerAbstract:ABSTRACT The genome of Staphylococcus aureus RKI4, a strain isolated from feces of a patient in a case of Staphylococcal Food Poisoning, was sequenced using combined Illumina and single-molecule real-time sequencing. Hierarchical assembly of the genome resulted in a 2,725,654-bp chromosome and a 17,905-bp mobile genetic element.
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outbreak of Staphylococcal Food Poisoning among children and staff at a swiss boarding school due to soft cheese made from raw milk
Journal of Dairy Science, 2015Co-Authors: Sophia Johler, Jorg Hummerjohann, Delphine Weder, Claude Bridy, Marieclaude Huguenin, Luce Robert, Roger StephanAbstract:Abstract On October 1, 2014, children and staff members at a Swiss boarding school consumed Tomme, a soft cheese produced from raw cow milk. Within the following 7h, all 14 persons who ingested the cheese fell ill, including 10 children and 4 staff members. Symptoms included abdominal pain and violent vomiting, followed by severe diarrhea and fever. We aim to present this Food Poisoning outbreak and characterize the causative agent. The duration of the incubation period was dependent of the age of the patient: 2.5h in children under 10 yr of age, 3.5h in older children and teenagers, and 7h in adults. The soft cheese exhibited low levels of Staphylococcal enterotoxin (SE) A (>6ng of SEA/g of cheese) and high levels of Staphylococcal enterotoxin D (>200ng of SED/g of cheese). Counts of 10 7 cfu of coagulase-positive staphylococci per gram of cheese were detected, with 3 different Staphylococcus aureus strains being present at levels >10 6 cfu/g. The 3 strains were characterized using spa typing and a DNA microarray. An enterotoxin-producing strain exhibiting sea and sed was identified as the source of the outbreak. The strain was assigned to spa type tbl 3555 and clonal complex 8, and it exhibited genetic criteria consistent with the characteristics of a genotype B strain. This genotype comprises bovine Staph. aureus strains exclusively associated with very high within-herd prevalence of mastitis and has been described as a major contaminant in Swiss raw milk cheese. It is therefore highly likely that the raw milk used for Tomme production was heavily contaminated with Staph. aureus and that levels further increased due to growth of the organism and physical concentration effects during the cheese-making process. Only a few Staphylococcal Food Poisoning outbreaks involving raw milk products have been described. Still, in view of this outbreak and the possible occurrence of other Foodborne pathogens in bovine milk, consumption of raw milk and soft cheese produced from raw milk constitutes a health risk, particularly when young children or other members of sensitive populations are involved.
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further evidence for Staphylococcal Food Poisoning outbreaks caused by egc encoded enterotoxins
Toxins, 2015Co-Authors: Sophia Johler, Petra Giannini, Marco Jermini, Jorg Hummerjohann, Andreas Baumgartner, Roger StephanAbstract:Staphylococcal Food Poisoning represents the most prevalent Foodborne intoxication worldwide. It is caused by oral intake of enterotoxins preformed by Staphylococcus aureus in Food. The relevance of newly described enterotoxins in outbreaks of Staphylococcal Food Poisoning is controversially discussed. Although the Staphylococcal enterotoxins SEG, SEI, SEM, SEN, and SEO elicit emesis in a monkey feeding assay, there has been no conclusive proof of their emetic activity in humans. In this study, we provide further evidence suggesting that one of these enterotoxins or a combination of SEG, SEI, SEM, SEN, and SEO cause Staphylococcal Food Poisoning. We investigated two outbreaks registered with the Swiss Federal Office of Public Health, in which only Staphylococcus aureus strains harboring the egc cluster, including seg, sei, sem, sen, and seo linked to typical signs of Staphylococcal Food Poisoning were isolated. The outbreaks were caused by consumption of raw goat cheese and semi-hard goat cheese, and were linked to strains assigned to CC45 (agr type I) and CC9 (agr type II), respectively. These outbreaks provide further evidence that newly-described Staphylococcal enterotoxins are likely to cause Staphylococcal Food Poisoning in humans.
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outbreak of Staphylococcal Food Poisoning due to sea producing staphylococcus aureus
Foodborne Pathogens and Disease, 2013Co-Authors: Sophia Johler, Petra S Tichaczekdischinger, Hennamaria Sihto, Angelika Lehner, Maja Adam, Roger StephanAbstract:In 2008, 150 people gathered for a wedding celebration in Baden-Wurttemberg, Germany. Three hours after ingestion of a variety of Foods including pancakes filled with minced chicken, several guests exhibited symptoms of acute gastroenteritis such as vomiting, diarrhea, fever, and ague. Twelve guests were reported to have fallen ill, with nine of these seeking medical care in hospitals. At least four patients were admitted to the hospital and received inpatient treatment, among them a 2-year-old child and a woman in the 4th month of pregnancy. Within 24 h of the event, an investigative team collected a variety of samples including refrigerated leftovers, Food in the storage unit of the caterer, nasal swabs of the caterer, as well as 21 environmental swabs. Five stool samples from patients were provided by the hospitals. Staphylococcus aureus isolates were gathered from eight samples, among them nasal swabs of the caterer, Food samples, and one stool sample. Fourier transform-infrared spectroscopy was used for species identification and for primary clustering of the isolates in a similarity tree. The isolates were further characterized by spa typing and pulsed-field gel electrophoresis, and a DNA microarray was used to determine the presence/absence of genes involved in virulence and antimicrobial resistance. We were able to match an enterotoxigenic strain from the stool sample of a patient to isolates of the same strain obtained from Food and the nasal cavity of a Food handler. The strain produced the enterotoxin SEA and the toxic shock syndrome toxin-1, and was also found to exhibit the genes encoding enterotoxins SEG and SEI, as well as the enterotoxin gene cluster egc. This is one of only a few studies that were able to link a Staphylococcal Food Poisoning outbreak to its source.
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Staphylococcal Food Poisoning a current review
Archiv Fur Lebensmittelhygiene, 2010Co-Authors: Sophia Johler, Roger StephanAbstract:Staphylococcal Food Poisoning is one of the most prevalent causes of Food-borne intoxication worldwide. It is typically self-limiting, presenting with violent vomiting following a short incubation period. Staphylococcal Food Poisoning is caused by ingestion of Staphylococcal enterotoxins preformed in Food. These toxins are able to cause massive T-cell proliferation and were classified as members of the pyrogenic exotoxin superantigen family. With the rise of genomic studies and the development of a wide range of new molecular techniques, research on Staphylococcal Food Poisoning is advancing quickly, revealing an immense variety of intriguing results. In this review, we focus on providing an overview of the vast field of current research on this intoxication.
Reginald W Bennett - One of the best experts on this subject based on the ideXlab platform.
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prevalence of enterotoxins and toxin gene profiles of staphylococcus aureus isolates recovered from a bakery involved in a second Staphylococcal Food Poisoning occurrence
Journal of Applied Microbiology, 2014Co-Authors: Jennifer M Hait, Sandra M Tallent, David Melka, Christine E Keys, Reginald W BennettAbstract:AIMS: The study objective was to characterize and analyse the distribution of enterotoxins and genes encoding enterotoxins in Staphylococcus aureus strains recovered from the 601 environment and ingredient samples obtained during multiple inspections of a bakery implicated in two separate Staphylococcal Food Poisoning incidents. METHODS AND RESULTS: Staphylococcus aureus isolates were evaluated using serological assays for identification of classical Staphylococcal enterotoxins (SEs) SEA-SEE and polymerase chain reaction for the detection of newly described SE and SE-like enterotoxin genes seg-seu. Pulsed field gel electrophoresis identified thirteen pattern types. During these investigations, a total of 585 environmental swabs and 16 raw ingredient samples were collected by investigators, 85 of which were confirmed to contain Staph. aureus; of those isolates, 95·3% (81/85) harboured enterotoxin genes and 4·7% (4/85) carried newly described SE and SE-like enterotoxin genes in the absence of classical enterotoxins. CONCLUSIONS: Our research demonstrates the prevalence and diversity of classical SEs and the probable underestimated impact of nonclassical SE and SE-like enterotoxins role in domestic Staphylococcal Food Poisoning outbreaks. SIGNIFICANCE AND IMPACT OF THE STUDY: Given the abundance of SEs and SE-like toxins, these findings illustrate the utilization of PCR for enterotoxin gene identification and its significance in outbreak investigations.
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Staphylococcal Food Poisoning caused by imported canned mushrooms
The Journal of Infectious Diseases, 1996Co-Authors: William C Levine, Reginald W Bennett, Youngsook Choi, Kelly J Henning, Judith R Rager, Katherine A Hendricks, David P Hopkins, Robert A Gunn, Patricia M GriffinAbstract:From February through April 1989, four outbreaks of Staphylococcal Food Poisoning in the United States were associated with eating mushrooms canned in the People's Republic of China (PRC). In the four outbreaks, 99 persons who ate at a suspect facility developed gastrointestinal symptoms within 24 h, including 18 who were hospitalized. Illness was associated with eating mushrooms at a university cafeteria (relative risk [RR] = 53.0), a hospital cafeteria (RR = 13.8), a pizzeria (odds ratio [OR] = ∞), and a restaurant (OR = ∞) (all P <.0001). Staphylococcal enterotoxin A was found by ELISA in mushrooms at the sites of two outbreaks and in unopened cans from the three plants thought to have produced mushrooms implicated in outbreaks. These investigations led to multistate recalls and a US Food and Drug Administration order to restrict entry into the United States of all mushrooms produced in the PRC ; until this action, the United States imported ∼50 million pounds yearly.
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Staphylococcal Food Poisoning caused by imported canned mushrooms
The Journal of Infectious Diseases, 1996Co-Authors: William C Levine, Reginald W Bennett, Youngsook Choi, Kelly J Henning, Judith R Rager, Katherine A Hendricks, David P Hopkins, Robert A Gunn, Patricia M GriffinAbstract:: From February through April 1989, four outbreaks of Staphylococcal Food Poisoning in the United States were associated with eating mushrooms canned in the People's Republic of China (PRC). In the four outbreaks, 99 persons who ate at a suspect facility developed gastrointestinal symptoms within 24 h, including 18 who were hospitalized. Illness was associated with eating mushrooms at a university cafeteria (relative risk [RR] = 53.0), a hospital cafeteria (RR = 13.8), a pizzeria (odds ratio [OR] = infinity), and a restaurant (OR = infinity) (all P < .0001). Staphylococcal enterotoxin A was found by ELISA in mushrooms at the sites of two outbreaks and in unopened cans from the three plants thought to have produced mushrooms implicated in outbreaks. These investigations led to multistate recalls and a US Food and Drug Administration order to restrict entry into the United States of all mushrooms produced in the PRC; until this action, the United States imported approximately 50 million pounds yearly.
Patricia M Griffin - One of the best experts on this subject based on the ideXlab platform.
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Staphylococcal Food Poisoning caused by imported canned mushrooms
The Journal of Infectious Diseases, 1996Co-Authors: William C Levine, Reginald W Bennett, Youngsook Choi, Kelly J Henning, Judith R Rager, Katherine A Hendricks, David P Hopkins, Robert A Gunn, Patricia M GriffinAbstract:From February through April 1989, four outbreaks of Staphylococcal Food Poisoning in the United States were associated with eating mushrooms canned in the People's Republic of China (PRC). In the four outbreaks, 99 persons who ate at a suspect facility developed gastrointestinal symptoms within 24 h, including 18 who were hospitalized. Illness was associated with eating mushrooms at a university cafeteria (relative risk [RR] = 53.0), a hospital cafeteria (RR = 13.8), a pizzeria (odds ratio [OR] = ∞), and a restaurant (OR = ∞) (all P <.0001). Staphylococcal enterotoxin A was found by ELISA in mushrooms at the sites of two outbreaks and in unopened cans from the three plants thought to have produced mushrooms implicated in outbreaks. These investigations led to multistate recalls and a US Food and Drug Administration order to restrict entry into the United States of all mushrooms produced in the PRC ; until this action, the United States imported ∼50 million pounds yearly.
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Staphylococcal Food Poisoning caused by imported canned mushrooms
The Journal of Infectious Diseases, 1996Co-Authors: William C Levine, Reginald W Bennett, Youngsook Choi, Kelly J Henning, Judith R Rager, Katherine A Hendricks, David P Hopkins, Robert A Gunn, Patricia M GriffinAbstract:: From February through April 1989, four outbreaks of Staphylococcal Food Poisoning in the United States were associated with eating mushrooms canned in the People's Republic of China (PRC). In the four outbreaks, 99 persons who ate at a suspect facility developed gastrointestinal symptoms within 24 h, including 18 who were hospitalized. Illness was associated with eating mushrooms at a university cafeteria (relative risk [RR] = 53.0), a hospital cafeteria (RR = 13.8), a pizzeria (odds ratio [OR] = infinity), and a restaurant (OR = infinity) (all P < .0001). Staphylococcal enterotoxin A was found by ELISA in mushrooms at the sites of two outbreaks and in unopened cans from the three plants thought to have produced mushrooms implicated in outbreaks. These investigations led to multistate recalls and a US Food and Drug Administration order to restrict entry into the United States of all mushrooms produced in the PRC; until this action, the United States imported approximately 50 million pounds yearly.
Pierre Weicherding - One of the best experts on this subject based on the ideXlab platform.
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Investigation of a Staphylococcal Food Poisoning outbreak combining case-control, traditional typing and whole genome sequencing methods, Luxembourg, June 2014.
Eurosurveillance, 2015Co-Authors: Joël Mossong, Sophia Johler, Frédéric Decruyenaere, Gilbert Moris, Catherine Ragimbeau, Christophe M. Olinger, Monique Perrin, Pierre WeicherdingAbstract:In June 2014, a Staphylococcal Food Poisoning outbreak occurred at an international equine sports event in Luxembourg requiring the hospitalisation of 31 persons. We conducted a microbiological investigation of patients and buffet items, a case–control study and a carriage study of catering staff. Isolates of Staphylococcus aureus from patients, Food and catering staff were characterised and compared using traditional typing methods and whole genome sequencing. Genotypically identical strains (sequence type ST8, spa-type t024, MLVA-type 4698, enterotoxin A FRI100) were isolated in 10 patients, shiitake mushrooms, cured ham, and in three members of staff. The case–control study strongly suggested pasta salad with pesto as the vehicle of infection (p
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investigation of a Staphylococcal Food Poisoning outbreak combining case control traditional typing and whole genome sequencing methods luxembourg june 2014
Eurosurveillance, 2015Co-Authors: Joël Mossong, Sophia Johler, Frédéric Decruyenaere, Gilbert Moris, Catherine Ragimbeau, Christophe M. Olinger, Monique Perrin, Pierre WeicherdingAbstract:In June 2014, a Staphylococcal Food Poisoning outbreak occurred at an international equine sports event in Luxembourg requiring the hospitalisation of 31 persons. We conducted a microbiological investigation of patients and buffet items, a case–control study and a carriage study of catering staff. Isolates of Staphylococcus aureus from patients, Food and catering staff were characterised and compared using traditional typing methods and whole genome sequencing. Genotypically identical strains (sequence type ST8, spa-type t024, MLVA-type 4698, enterotoxin A FRI100) were isolated in 10 patients, shiitake mushrooms, cured ham, and in three members of staff. The case–control study strongly suggested pasta salad with pesto as the vehicle of infection (p<0.001), but this Food item could not be tested, because there were no leftovers. Additional enterotoxigenic strains genetically unrelated to the outbreak strain were found in four members of staff. Non-enterotoxigenic strains with livestock-associated sequence type ST398 were isolated from three Food items and two members of staff. The main cause of the outbreak is likely to have been not maintaining the cold chain after Food preparation. Whole genome sequencing resulted in phylogenetic clustering which concurred with traditional typing while simultaneously characterising virulence and resistance traits.