Survey and Properties of Staphylococcus aureus Isolated from Japanese-Style Desserts
スポンサーリンク
概要
- 論文の詳細を見る
We surveyed the contamination of 315 Japanese- and western-style desserts and 247 human hands by Staphylococcus aureus and other staphylococcal bacteria. The most frequently isolated staphylococcal bacterium was S. warneri, followed by S. aureus. Only 1.9% of western-style desserts were contaminated by S. aureus strains, while 19.4% and 13.0% of Japanese-style desserts and human hands respectively were contaminated. Ninety-four isolates of S. aureus were characterized as to their biological properties and enterotoxigenicity. Although staphylococcal enterotoxins (SEs) were detected by enzyme-linked immunosorbent assay in the cultured broth of all S. aureus isolates, the reversed passive latex agglutination method and the polymerase chain reaction showed only 39 (41.5%) and 40 (42.6%) samples respectively as SE-positive. The predominant type of SE was SEB (67.5%), and eight strains produced SEA. None of the S. aureus strains had penicillin-binding protein 2′, showing that methicillin-resistant S. aureus was not present in the samples.
- 2006-07-23
著者
-
MURATA Masatsune
Department of Nutrition and Food Science, Ochanomizu University
-
Shimamura Yuko
Dep. Of Nutrition And Food Sci. Ochanomizu Univ.
-
SHIMAMURA Yuko
Department of Nutrition and Food Science, Ochanomizu University
-
KIDOKORO Shiho
Department of Nutrition and Food Science, Ochanomizu University
-
Kidokoro Shiho
Department Of Nutrition And Food Science Ochanomizu University
-
Murata Masatsune
Department Of Nutrition And Food Science Ochanomizu University
-
Murata Masatsune
Department Of Nutrition & Food Science Ochanomizu University
-
Shimamura Yuko
Department Of Nutrition And Food Science Ochanomizu University
-
SHIMAMURA Yuko
Department of Food and Nutritional Sciences, University of Shizuoka
関連論文
- Conditions for the Formation of Dilysyl-Dipyrrolones A and B, and Novel Yellow Dipyrrolone Derivatives Formed from Xylose and Amino Acids in the Presence of Lysine
- Novel Yellow Compounds, Dilysyldipyrrolones A and B, Formed from Xylose and Lysine by the Maillard Reaction
- Characterization of a Metal-Chelating Substance in Coffee
- Antioxidative Activity of a Zinc-Chelating Substance in Coffee
- Characterization of Zinc Chelating Compounds in Instant Coffee(Food & Nutrition)
- Purification and Characterization of Wheat (Triticum aestivum) Polyphenol Oxidase
- Evaluation of Identification Methods for Staphylococcus aureus and Development of Modified Detection Methods for Staphylococcal Enterotoxin A
- Macrocarpals, Antibacterial Compounds from Eucalyptus, Inhibit Aldose Reductase
- Browning of Model Orange Juice Solution : Factors Affecting the Formation of Decomposition Products
- Browning and Decomposed Products of Model Orange Juice
- Quality of Cut Lettuce Treated by Heat Shock : Prevention of Enzymatic Browning, Repression of Phenylalanine Ammonia-lyase Activity, and Improvement on Sensory Evaluation during Storage
- Comparison of Soluble and Plastidal Polyphenol Oxidase in Mature Apples
- Isolation of a Microorganism to Oxidize 5-Hydroxymethylfurfural
- A Transgenic Apple Callus Showing Reduced Polyphenol Oxidase Activity and Lower Browning Potential
- Comparison of Enzymatic Browning of Japanese Pear and Apple
- Convenient Analysis and Quantification of Diferulic Acids in Foods
- Analysis of Free and Bound Phenolics in Rice
- Cloning Genomic DNA Encoding Apple Polyphenol Oxidase and Comparison of the Gene Product in Escherichia coli and in Apple
- Subcellular Location of Polyphenol Oxidase in Apples
- Expression and Induction of Polyphenol Oxidase in Apple (Malus pumila) Cell Culture
- Isolation of a Fungus to Decolorize Coffee
- Properties of Chlorogenic Acid Quinone : Relationship between Browning and the Formation of Hydrogen Peroxide from a Quinone Solution(Food & Nutrition Science)
- Macrocarpal A, a Novel Antibacterial Compound from Eucalyptus macrocarpa(Organic Chemistry)
- Antibacterial Compounds from Eucalyptus perriniana(Organic Chemistry)
- Effects of Peroxidase and Hydrogen Peroxide on the Dityrosine Formation and the Mixing Characteristics of Wheat-Flour Dough
- Hydroxycinnamic Acid Derivatives and p-Coumaroyl-(L)-tryprophan, A Novel Hydroxycinnamic Acid Derivative, from Coffee Beans
- Conditions for the Formation of Dilysyl-Dipyrrolones A and B, and Novel Yellow Dipyrrolone Derivatives Formed from Xylose and Amino Acids in the Presence of Lysine
- Identification of 2,4-Dihydroxy-2,5-dimethyl-3(2H)-thiophenone as a Low-Molecular-Weight Yellow Pigment in Soy Sauce
- Survey and Properties of Staphylococcus aureus Isolated from Japanese-Style Desserts
- Hinokitiol Inhibits Polyphenol Oxidase and Enzymatic Browning
- Role of Chlorogenic Acid Quinone and Interaction of Chlorogenic Acid Quinone and Catechins in the Enzymatic Browning of Apple
- Novel Yellow Compounds, Dilysyldipyrrolones A and B, Formed from Xylose and Lysine by the Maillard Reaction
- Browning of Furfural and Amino Acids, and a Novel Yellow Compound, Furpipate, Formed from Lysine and Furfural
- A Novel Yellow Compound and Furpipate Derivatives Formed from Furfural or 5-Hydroxymethylfurfural in the Presence of Lysine
- Isolation and Characterization of Macrocarpals B-G Antibacterial Compounds from Eucalyptus macrocarpa
- Screening of Microorganisms to Decolorize a Model Melanoidin and the Chemical Properties of a Microbially Treated Melanoidin
- Separation of Model Melanoidin into Components with Copper Chelating Sepharose 6B Column Chromatography and Comparison of Chelating Activity(Food & Nutrition)
- Identification of 2,4-Dihydroxy-2,5-dimethyl-3(2H)-thiophenone as a Low-Molecular-Weight Yellow Pigment in Soy Sauce
- Efficiency of Sodium Hypochlorite and Calcinated Calcium in Killing Escherichia coli O157 : H7, Salmonella spp., and Staphylococcus aureus Attached to Freshly Shredded Cabbage
- Relationship among Properties of Staphylococcus aureus Isolated from Retail Foods and Human Hands, and Distribution of MRSA
- Relationship between the Enzymatic Browning and Phenylalanine Ammonia-lyase Activity of Cut Lettuce, and the Prevention of Browning by Inhibitors of Polyphenol Biosynthesis
- Glycerol-3-phosphate Dehydrogenase Inhibitors, Anacardic Acids, from Ginkgo biloba
- Purification and Some Properties of Chlorogenic Acid Oxidase from Apple (Malus pumila)
- Cinnamaldehyde Inhibits Phenylalanine Ammonia-Lyase and Enzymatic Browning of Cut Lettuce
- A New Prenylflavonoid Isolated from Propolis Collected in the Solomon Islands
- Change in Mutagenic Activity of Genistein after a Nitrite Treatment
- A New Prenylflavonoid Isolated from Propolis Collected in the Solomon Islands
- Change in Mutagenic Activity of Genistein after a Nitrite Treatment
- Regulation of Enzymatic Browning of Mung Bean Sprout by Heat-Shock Treatment
- Antioxidative Activity of Avocado Epicarp Hot Water Extract
- Pu-erh Tea Suppresses Diet-Induced Body Fat Accumulation in C57BL/6J Mice by Down-Regulating SREBP-1c and Related Molecules
- Why Food-Poisoning Bacteria Attached to Shredded Cabbage Are Not Efficiently Disinfected by Sodium Hypochlorite (NaClO)
- Production Potency of Folate, Vitamin B_, and Thiamine by Lactic Acid Bacteria Isolated from Japanese Pickles
- Distinction between Arabica and Robusta Coffee Beans by Hydroxycinnamic Acid Derivatives, Especially by p-Coumaroyltryptophan.
- Inhibition of Lipid Accumulation in Lipomyces Yeast by 2(E), 4(E)-Decadienoic Acid from Pepper.