6533b859fe1ef96bd12b792e
RESEARCH PRODUCT
Report of toxic shock syndrome toxin 1 (TSST-1) from Staphylococcus aureus isolated in food handlers and surfaces from foodservice establishments.
Isabel SospedraJordi MañesJosé Miguel Sorianosubject
Staphylococcus aureusFood handlersRestaurantsFood HandlingHealth Toxicology and Mutagenesismedia_common.quotation_subjectBacterial ToxinsStaphylococcal infectionsmedicine.disease_causeEnterotoxinsToxic shock syndrome toxin-1 (TSST-1)HygienemedicineFood microbiologyHumansFood sciencemedia_commonMicrobial toxinsSuperantigensbusiness.industryPublic Health Environmental and Occupational HealthToxic shock syndrome toxinGeneral MedicineStaphylococcal Infectionsmedicine.diseaseHandPollutionStaphylococcus aureusSpainFood Microbiologybusinessdescription
A set of 53 Staphylococcus aureus isolates collected from food handlers and foodservice establishments in Spain was analyzed for toxic shock syndrome toxin (TSST-1) production. S. aureus strains were isolated from 908 samples collected from different surfaces such as dish towels, workers’ hands, cutting boards, stainless steel tables and slicers, but they were not detected neither in clean plates nor in kitchen knives. Only one food worker hand has been reported to be contaminated by TSST-1 in a restaurant. Despite this, proper hygiene practices should be respected for the surfaces of contact with food, as well as for the hands of the manipulators This is the first article, in Spain, that reports the detection of TSST-1 in a restaurant worker hand.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2012-01-09 | Ecotoxicology and environmental safety |