Hossana Health Science College Medical laboratory Group one (1) Assignmt of

(Public Health Microbiology)

NAME AND IDNUMBER (GROUP 1)

1) TILAHUN –TESEMA 044/13

2)BIRHANU –ABIREHAM 009/13

3)DAWIT –DANIEL 014/13

4)MIHRET –ANDUALEM 034/13

5)AMNUEL –YOSEF 005/13

6)DIELABO – AYELE 015/13

7)EDENE –DEGORO 017/13

8)ERITIBAN –ABERA O19/13

9)DEBORA – MOLLA 054/13

10)KIDIST –TAREKEGN 055/13

11)BIRITUKAN –TEMESEGEN 011/13

12)BEREKET – ABERA 006/13

13)MESKEREM –TEAJI 033/13

14)HIRUT – SHIFERAW 025/13

Summited to Shamesedin -Mohammed (BSc, MSc)

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Table of content Page

Introduction …………………………………………………………4

➢ S.aures enteroxins …………………………………………4

➢ Key point of s.aureus enteroxins …………………………5

➢ Trichotecers ………………………………………………6

➢ Classification ……………………………………………..6

➢ Chemical structure ……………………………………….6

➢ Food contamination………………………………………6

➢ Disease and treatment Some are opportunistic …7

Summery………………………………………………8

Referance ………………………………………….....8

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Objectives

Staphylococcus aureus enterotoxins a and Trichothecenes

• Understand the source, characteristics, role in food poisoning, mechanisms of action,

prevention strategies, and treatment options of Staphylococcus aureus enterotoxins
And about the types, sources, chemical structure, health effects, prevention methods,
and treatment options for Trichothecenes to effectively manage and mitigate the
risks associated with exposure to these mycotoxins.

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Introduction

1,1) Staphylococcus aureus enterotoxins

Staphylococcus aureus enterotoxins are potent toxins produced by the bacterium

Staphylococcus aureus. These enterotoxins are responsible for causing food poisoning when
contaminated food is consumed. Staphylococcus aureus is a common bacterium found on
the skin and in the nasal passages of humans.

When food contaminated with Staphylococcus aureus is ingested, the enterotoxins

produced by the bacteria can lead to symptoms of food poisoning. Staphylococcus aureus
enterotoxins are heat-stable toxins, allowing them to survive cooking processes that would
typically kill other bacteria.

Here are some key points to discuss about Staphylococcus aureus enterotoxins:

1. Types and Production: Staphylococcus aureus produces a variety of enterotoxins,

including enterotoxin A (SEA), enterotoxin B (SEB), enterotoxin C (SEC), enterotoxin D
(SED), and enterotoxin E (SEE). Each of these enterotoxins is encoded by a specific gene
and exhibits different antigenic properties. The production of enterotoxins is regulated by
genes located on mobile genetic elements, such as plasmids and bacteriophages.

2. Heat Stability: One notable characteristic of Staphylococcus aureus enterotoxins is their

ability to withstand high temperatures. They are heat-stable toxins, which means they can
resist the normal cooking temperatures used in food preparation. This allows the toxins to
retain their biological activity even in cooked or processed foods, leading to food poisoning
if contaminated food is consumed.

3. Food Poisoning: Staphylococcal food poisoning occurs when individuals consume food
contaminated with Staphylococcus aureus enterotoxins. The toxins are typically produced
by the bacteria during the multiplication phase when conditions are favorable, such as
inadequate refrigeration or improper food handling and storage. Symptoms of
staphylococcal food poisoning include nausea, vomiting, abdominal cramps, diarrhea, and

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occasionally fever. The onset of symptoms is rapid, usually within a few hours of
consuming contaminated food.

4. Mechanism of Action: Staphylococcus aureus enterotoxins function as superantigens.

They are capable of binding to major histocompatibility complex (MHC) class II molecules
on antigen-presenting cells, such as macrophages and dendritic cells, as well as T-cell
receptors outside the normal peptide-binding groove. This interaction leads to the
activation of a large number of T-cells, resulting in the release of a variety of pro-
inflammatory cytokines, including interleukin-1 (IL-1), tumor necrosis factor-alpha (TNF-
alpha), and interleukin-6 (IL-6). The excessive production of cytokines contributes to the
symptoms of staphylococcal food poisoning.

5. Diagnosis and Treatment: Diagnosis of staphylococcal food poisoning is primarily based

on clinical symptoms and a history of consuming contaminated food. Laboratory testing
can be performed to confirm the presence of Staphylococcus aureus and its enterotoxins in
food samples or biological specimens. Treatment involves supportive care, such as fluid
replacement to prevent dehydration, and symptomatic relief. Antibiotics are generally not
used for treating staphylococcal food poisoning, as the toxins are responsible for the illness
rather than the bacteria themselves.

➢ Prevention of staphylococcal food poisoning involves practicing good food hygiene

and safety measures. This includes proper handwashing, adequate refrigeration of
perishable foods, avoiding cross-contamination, and maintaining clean food
preparation and storage areas.

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 1.2) Trichothecenes

Trichothecenes are a group of mycotoxins produced by various molds, including

Fusarium, Trichoderma, and Stachybotrys species. These toxins are known for their
potent toxicity and their presence in contaminated food and feed can pose serious
health risks to humans and animals.

Classification:

Trichothecenes are classified as sesquiterpenoid mycotoxins and are further

categorized based on their chemical structures and specific properties. Common
types of trichothecenes include T-2 toxin, deoxynivalenol (DON), and nivalenol
(NIV).

Chemical Structure:

Trichothecenes have a tricyclic sesquiterpenoid structure with various functional

groups, including epoxide, hydroxyl, and ester groups. The specific arrangement
and substitution of these functional groups determine the toxicity and biological
effects of individual trichothecene compounds.

Food and Contamination:

Trichothecenes can contaminate a wide range of agricultural products, such as

grains (e.g., wheat, barley, corn), nuts, and fruits. Mold growth on these crops,
especially under conditions of high humidity or poor storage, can lead to significant
trichothecene contamination. Consumption of contaminated food products can
result in adverse health effects.

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 Disease

Exposure to trichothecenes through contaminated food or feed can cause various

health issues, depending on the specific type and level of toxin ingested. Symptoms
may include gastrointestinal disturbances, skin irritation, immunosuppression, and
hematopoietic effects. Acute toxic effects can manifest as nausea, vomiting, diarrhea,
and skin irritations.

Treatment:

Treatment for trichothecene poisoning is primarily supportive and symptomatic. In

cases of acute poisoning, management involves removing the contaminated source,
providing supportive care to alleviate symptoms, and monitoring the individual's
condition. Activated charcoal may be used to help reduce toxin absorption in the
gastrointestinal tract.

➢ Prevention of trichothecene exposure involves implementing good agricultural and

storage practices, regular monitoring and testing of food and feed for mycotoxin
contamination, and adhering to regulatory limits and guidelines on mycotoxin levels
in food products.

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 Summery

✓ Both Staphylococcus aureus enterotoxins and Trichothecenes can lead to foodborne

illnesses, with severe health implications upon ingestion. Understanding their
sources, mechanisms of action, effects, and appropriate treatment and prevention
measures are crucial in managing and preventing associated health risks

Referance

▪ Argudín, M. A., Mendoza, M. C., & Rodicio, M. R. (2010). Food poisoning

and Staphylococcus aureus enterotoxins. Toxins, 2(7), 1751-1773.

▪ Scholl, P., & Haas, W. (2014). The Staphylococci in Human Disease. Wiley-
Blackwell.

▪ Mycotoxin Prevention and Control in Agriculture" edited by Yu-Cai Liao

▪ Mycotoxins: Detection Methods, Management, Public Health, and

Agricultural Trade" edited by Mahmood-ur-Rahman Ansari

▪ Mycotoxins in Food, Feed and Bioweapons" edited by Mahendra Rai and

María Cecilia Carpinella

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