Molecular Characterization Of Staphylococcus Aureus Enterotoxins From Different Food Specimens Collected From Southern Part Of India

Abstract

newline Staphylococcus aureus is amongst one of the most common environmental bacteria newlineknown for its ability in causing food poisoning. This organism is known to be the major cause newlinefor the outbreak of food poisoning. The ability of the organism to cause poisoning is because newlineof its unique toxins known to be enterotoxins A, B and C. There are also other enterotoxins newlinewhich are not much known. The infection is indicated by certain symptoms like diarrhea, newlinevomiting, weakness etc. These toxins are indicated as SEA, SEB, SEC, SED, SEE, SEG, SEH, newlineSEI, SES, and SET. The effect of toxin is indicated by an increase in the body temperature newlineand causes toxin shock along with inflammatory symptoms. newlineMajor reasons for the contamination of food by Staphylococcus aureus is maintenance newlineof unhygienic conditions while cooking or eating without cleaning the hands may be the major newlinecause for the outbreak of food poisoning. Prevention of the food from spoiling and newlinemaintenance of clean and hygienic conditions would help to reduce the no of attacks by this newlineorganism. In nature ideally no food is sterile with complete absence of microbes, however newlineincrease in the number of microbes inhabiting the food and the type of microbe present are newlineresponsible for the adverse effect of eating the contaminated food. The major concern with newlinethe staphylococcal infections is the point that the victims are not single but each outbreak newlinewould affect a mass of people or the whole crowed who consumed the contaminated food. newlineOne of the most important tools for reducing infection rates and the socioeconomic and newlinehealth burdens on people is accurate pathogen detection. Additionally, improper handling of newlinethe samples, incorrect diagnoses, and a lack of conventional medical care could all have a newlinedirect impact on the infection rate. In the Indian subcontinent, diffirent food items are newlineconsumed that might contaminated during the preparation and storage. newlineS. auresu gram positive bacteria produces enterotoxins, which are causative agents of newlinefood intoxications. Therefore,