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Staphylococcus aureus / Fetsch, Alexandra

Author
Fetsch, Alexandra
Published
[Place of publication not identified] : Elsevier/Academic Press, 2018.
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1 online resource
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Contents
Machine generated contents note: pt. I INTRODUCTION -- ch. 1 Staphylococcus aureus---A Foodborne Pathogen: Epidemiology, Detection, Characterization, Prevention, and Control: An Overview / Alexandra Fetsch -- 1.Introduction -- 2.Staphylococcus aureus---A Brief Overview -- 3.Staphylococcus aureus as Foodborne Pathogen---The Industrialized World Perspective -- 4.Staphylococcus aureus as Foodborne Pathogen---The Perspective From the Developing World -- 5.Staphylococcus aureus---A Foodborne Pathogen: Epidemiology, Detection, Characterization, Prevention, and Control---What the Book Is About -- 6.Summary and Conclusion -- References -- pt. II CHARACTERISTICS AND DETECTION OF STAPHYLOCOCCUS AUREUS -- ch. 2 Pathogenesis of Staphylococcus aureus / Karsten Becker -- 1.Introduction -- 2.Impact on Health -- 2.1.Colonization and Its Clinical Impact -- 2.2.Clinical Syndromes -- 3.Genetic Basis for Virulence -- 3.1.Staphylococcus aureus Phages -- 3.2.Staphylococcus aureus Pathogenicity Islands -- 4.Regulatory Systems -- 4.1.Global Regulators -- 5.Adhesion -- 5.1.Cell Wall--Anchored Proteins -- 5.2.Extracellular Sugar-Based Polymers -- 6.Bacterial Interference -- 7.Aggressive Potential: Toxins -- 7.1.Pore-Forming Protein Toxins (Membrane-Damaging Toxins) -- 7.2.Superantigens and Other Nonmembrane-Damaging Toxins That Interfere With Receptor Function -- 7.3.Enzymatic Acting Toxins -- 8.Evasion: Blocking and Escaping the Host's Immune Response -- 8.1.Resisting Phagocytic Activity -- 8.2.Internalization/Invasion and Intracellular Persistence -- 9.Conclusion and Perspective -- References -- ch. 3 Staphylococcus aureus Enterotoxins / Hisaya K. Ono -- 1.Introduction -- 2.Superfamily of Staphylococcal Enterotoxins and Staphylococcal Enterotoxin-Like Toxins -- 3.Gene Locations of Staphylococcal Enterotoxins and Staphylococcal Enterotoxin-Like Toxins -- 3.1.Staphylococcus aureus Pathogenicity Islands -- 3.2.Genomic Islands (υSa) -- 3.3.Enterotoxin Gene Cluster -- 3.4.Staphylococcal Cassette Chromosome -- 3.5.Prophage -- 3.6.Plasmid -- 4.Molecular Structures of Staphylococcal Enterotoxins and Staphylococcal Enterotoxin-Like Toxins -- 5.Superantigenic Activity of Staphylococcal Enterotoxins and Staphylococcal Enterotoxin-Like Toxins -- 6.Biological Characteristics and Emetic Activity of Staphylococcal Enterotoxins and Staphylococcal Enterotoxin-Like Toxins -- 7.Conclusion -- References -- ch. 4 Antimicrobial Resistance Properties of Staphylococcus aureus / Stefan Schwarz -- 1.Introduction -- 2.β-Lactam Resistance -- 3.Tetracycline Resistance -- 4.Phenicol Resistance -- 5.Macrolide--Lincosamide--Streptogramin Resistance -- 5.1.Combined Resistance to Macrolides, Lincosamides, and Streptogramin B -- 5.2.Combined Resistance to Macrolides and Streptogramin B -- 5.3.Resistance to Macrolides Only -- 5.4.Resistance to Lincosamides Only -- 5.5.Resistance to Streptogramin A Only -- 5.6.Resistance to Streptogramin B Only -- 5.7.Combined Resistance to Lincosamides, Pleuromutilins, and Streptogramin A -- 6.Aminoglycoside Resistance -- 7.Aminocyclitol Resistance -- 8.Streptothricin Resistance -- 9.Oxazolidinone Resistance -- 10.Trimethoprim Resistance -- 11.Sulfonamide Resistance -- 12.Fusidic Acid Resistance -- 13.Mupirocin Resistance -- 14.Fluoroquinolone Resistance -- 15.Rifampicin Resistance -- 16.Glycopeptide Resistance -- 17.Conclusion -- Acknowledgments -- References -- ch. 5 Biofilm Formation of Staphylococcus aureus / Pedro Rodriguez-Lopez -- 1.Introduction -- 2.Biofilms---An Overview -- 3.Staphylococcus aureus Biofilms -- 3.1.Initial Adherence -- 3.2.Biofilm Development: The Importance of the Extracellular Matrix -- 3.3.Biofilm Dispersion -- 4.Why Being in a Biofilm? Advantages of Multicellular Structures -- 4.1.Cell--Cell Communication -- 4.2.Increased Resistance to External Stimulus -- 4.3.Increased Dispersal Capacity -- 5.Multispecies Staphylococcus aureus---Carrying Biofilms -- 6.Biofilm Producing Staphylococcus aureus in the Food Industry -- 7.Conclusion -- References -- ch. 6 Methods for the Identification, Characterization, and Tracking the Spread of Staphylococcus aureus / Maria De Lourdes Ribeiro De Souza Da Cunha -- 1.Introduction -- 2.Identification and Characterization of Staphylococcus aureus by Phenotypic Methods -- 2.1.Culture-Based Methods and Biochemical Tests -- 2.2.Automated Systems -- 2.3.Matrix-Assisted Laser Desorption/Ionization Time-of-Flight -- 2.4.Antimicrobial Susceptibility Testing -- 3.Identification and Characterization of Staphylococcus aureus by Genotypic Methods -- 3.1.Polymerase Chain Reaction/Real-Time Polymerase Chain Reaction-Based Methods -- 3.2.Microarray-Based Methods -- 3.3.Sequence-Based Methods Including Next-Generation Sequencing Techniques -- 4.Genotyping Methods for Molecular Epidemiology of Staphylococcus aureus -- 4.1.spa Typing -- 4.2.Multilocus Sequence Typing -- 4.3.Multiple-Locus Variable Number of Tandem Repeat Analysis -- 4.4.Pulsed-Field Gel Electrophoresis -- 4.5.Staphylococcal Cassette Chromosome mec Typing -- 5.Methods for Detection of Staphylococcal Enterotoxins -- 5.1.Immunological Methods -- 5.2.Molecular Biological Techniques -- 5.3.Other Staphylococcal Enterotoxin Detection Methods -- 6.Conclusion -- References -- pt. III STAPHYLOCOCCUS AUREUS FROM FARM TO FORK---FOOD SAFETY ASPECTS -- ch. 7 Staphylococcus aureus as a Leading Cause of Foodborne Outbreaks Worldwide / Jacques-Antoine Hennekinne -- 1.Introduction -- 2.History -- 3.Characteristics and Behavior of Staphylococcus aureus in the Food Environment -- 3.1.Staphylococcus aureus Biotypes and Reservoirs -- 3.2.Means of Contamination -- 3.3.Potential for Methicillin-Resistant Staphylococcus aureus Contamination and Transmission -- 4.Factors Influencing the Growth of Staphylococcus aureus in Food -- 4.1.Water Activity (aw) -- 4.2.pH -- 4.3.Redox Potential -- 4.4.Temperature -- 4.5.Nutritional Factors and Bacterial Antagonism -- 5.Staphylococcal Food Poisoning Outbreaks: Symptomatology; Reporting System including the US and EU Control; Monitoring Schemes and Occurrence -- 5.1.Symptomatology and Toxic Dose -- 5.2.Reporting System and Occurrence of Staphylococcal Food Poisoning Outbreaks in the European Union -- 5.3.Reporting System and Occurrence in the United States -- 6.Conclusion -- References -- ch. 8 Staphylococcus aureus From Farm to Fork: Impact From a Veterinary Public Health Perspective / Claire B. Andreasen -- 1.Introduction -- 2.Staphylococcus aureus in Animals Used for Food Production -- 2.1.General Overview -- 2.2.Staphylococcus aureus in Poultry -- 2.3.Staphylococcus aureus in Swine -- 2.4.Staphylococcus aureus in Cattle and Small Ruminants -- 3.Antimicrobial Resistance in Staphylococcus aureus and the Emergence of Methicillin-Resistant Staphylococcus aureus -- 3.1.General Overview -- 3.2.Methicillin-Resistant Staphylococcus aureus Associated With Poultry -- 3.3.Methicillin-Resistant Staphylococcus aureus Associated With Swine -- 3.4.Methicillin-Resistant Staphylococcus aureus Associated With Cattle -- 3.5.Methicillin-Resistant Staphylococcus aureus in Livestock---Factors Contributing to Selection and Spread -- 4.Summary and Conclusion -- References -- ch. 9 Staphylococcus aureus and Methicillin-Resistant Staphylococcus aureus in Workers in the Food Industry / Guido Werner -- 1.Introduction -- 2.Staphylococcus aureus and Methicillin-Resistant Staphylococcus aureus Colonization in Humans -- 2.1.Staphylococcus aureus Carriage -- 2.2.Methicillin-Resistant Staphylococcus aureus in General and Hospital-Associated Methicillin-Resistant Staphylococcus aureus -- 2.3.Community-Associated Methicillin-Resistant Staphylococcus aureus -- 2.4.Livestock-Associated Methicillin-Resistant Staphylococcus aureus -- 3.Molecular Epidemiology of Colonizing Staphylococcus aureus Isolates -- 3.1.Clonality of Staphylococcus aureus -- 3.2.Clonality of Hospital-Associated Methicillin-Resistant Staphylococcus aureus -- 3.3.Clonality of Community-Associated Methicillin-Resistant Staphylococcus aureus -- 3.4.Clonality of Livestock-Associated Methicillin-Resistant Staphylococcus aureus -- 4.Colonizing Staphylococcus aureus and Methicillin-Resistant Staphylococcus aureus: Their Enterotoxigenic Potential and Involvement in Staphylococcal Foodborne Outbreaks -- 4.1.Enterotoxin Gene Content of Colonizing Staphylococcus aureus and Methicillin-Resistant Staphylococcus aureus -- 4.2.Colonizing Enterotoxigenic Staphylococcus aureus as Cause of Staphylococcal Foodborne Outbreaks -- 5.Are Workers in the Food Industry Different? -- 5.1.Workers Exposed to Living Animals at Slaughterhouses -- 5.2.Butchers and Food Handlers Exposed to Raw Meat -- 5.3.Food Handlers Not Exposed to the Previous Risk Factors -- 6.Summary and Conclusion -- References -- ch. 10 Molecular Epidemiology of Staphylococcus aureus Lineages in the Animal--Human Interface / Carmen Torres -- 1.Introduction -- 2.Genome Structure of Staphylococcus aureus -- 3.The Emergence of Staphylococcus aureus Lineage CC398 -- 3.1.Historical Aspects and Characteristics of Staphylococcus aureus CC398. A Problem of Public Health -- 3.2.Pig Origin of Methicillin-Resistant Staphylococcus aureus CC398: First Hypothesis -- 3.3.Origin and Host Adaptation: First Jump From Humans to Pigs -- 4.New Staphylococcus aureus CC398 Emerging Topics Arising in the Last Few Years -- 4.1.Livestock-Associated Methicillin-Resistant Staphylococcus aureus CC398 in Humans Without Animal Contact. Human-to-Human Transmission -- 4.2.Second Jump From Animals to Humans. Acquisition of Immune Evasion Cluster: Readaptation to Humans -- 4.3.Emerging of Methicillin-Susceptible Staphylococcus aureus CC398, Mainly of spa-type t571 -- 4.4.Acquisition of Panton--Valentine leukocidin by CC398 Strains (Methicillin-Susceptible Staphylococcus aureus and Methicillin-Resistant Staphylococcus aureus) -- and Contents note continued: 4.5.A Novel Hybrid Livestock-Associated Methicillin-Resistant Staphylococcus aureus CC9/CC398 Genotype and Foodborne Transmission -- 5.Other Staphylococcus aureus Lineages at the Animal--Human Interface -- 5.1.Staphylococcus aureus Lineage CC9 -- 5.2.Staphylococcus aureus Lineage CC130 -- 5.3.Staphylococcus aureus Lineage CC97 -- 5.4.Staphylococcus aureus Lineage CC1 -- 6.Summary and Conclusion -- Acknowledgments -- References -- pt. IV PREVENTION AND CONTROL OF STAPHYLOCOCCUS AUREUS IN THE FOOD CHAIN -- ch. 11 Hygiene Principles to Avoid Contamination/Cross-Contamination in the Kitchen and During Food Processing / Marco Ebert -- 1.Introduction -- 2.Good Hygiene Praxis and Hazard Analysis Critical Control Point Principles -- 3.Temperature-Related Food Hygiene Principles -- 3.1.Maintenance of the Cold Chain -- 3.2.Holding Temperatures -- 4.Personal Hygiene and Training of Staff -- 4.1.Personal Hygiene -- 4.2.Training -- 5.Preventive Measures Against Staphylococcus aureus in Consumer's Households -- 6.Conclusion -- References -- ch. 12 Inactivation of Staphylococcus aureus in Foods by Thermal and Nonthermal Control Strategies / Paula Bourke -- 1.Introduction -- 2.Inactivation of Staphylococcus aureus by Thermal Processing -- 2.1.Inactivation of Staphylococcus aureus by New Thermal Technologies -- 3.Inactivation of Staphylococcus aureus by Novel Nonthermal Technologies -- 3.1.Ultrasound -- 3.2.High-Pressure Processing -- 3.3.Pulsed Electric Fields -- 3.4.Ultraviolet -- 3.5.Pulsed Light -- 3.6.Irradiation -- 3.7.Nonthermal Plasma (Cold Plasma) -- 4.Inactivation of Staphylococcus aureus by Nonthermal Technologies Combined With High Temperature -- 5.Conclusion -- References -- ch. 13 Mitigation Strategies to Combat Staphylococcus aureus in the Food Chain: International Food Standards, Guidelines, and Codes of Practice / John F. Sheehan -- 1.Introduction -- 2.Regulations/Policies/Standards for Coagulase-Positive Staphylococci Enumeration Regarding Food Safety: Acceptable Levels of Staphylococcus aureus in Different Foods or Food Types -- 2.1.The United States of America -- 2.2.Canada -- 2.3.The European Union -- 2.4.Turkey -- 2.5.Russia and the Eurasian Customs Union -- 2.6.The Gulf Cooperation Council -- 2.7.China -- 2.8.Japan -- 2.9.India -- 2.10.Peru -- 2.11.South Korea -- 2.12.Mexico -- 2.13.South Africa -- 2.14.Australia and New Zealand -- 3.Safeguarding Foods -- 3.1.Retail Foods and Foodservice Practices -- 3.2.Dairy Foods -- 3.3.Seafood -- 4.Microbial Risk Assessment Plans to Reduce Staphylococcus aureus Contamination -- 5.Summary and Conclusion -- Acknowledgments -- Annex -- References -- Further Reading.
Subject(s)
ISBN
9780128096710
0128096713
Note
Title from content provider.
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