Prevalence of Staphylococcal Enterotoxins in Ready-to-Eat Foods Sold in Istanbul

The aim of this study was to investigate the prevalence of staphylococcal enterotoxins (SEs) in ready-to-eat (RTE) foods sold in Istanbul, Turkey. A total of 5,241 samples were randomly collected from various caterers, hotels, and restaurants from 2014 to 2016. The samples were classified into four...

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Bibliographic Details
Published inJournal of food protection Vol. 80; no. 10; pp. 1734 - 1736
Main Authors Ulusoy, Beyza H, Çakmak Sancar, Burcu, Öztürk, Muhsin
Format Journal Article
LanguageEnglish
Published United States Elsevier Limited 01.10.2017
Subjects
Bacteria
Bakeries
Bakery products
Cream
Dairy products
Desserts
Enteral nutrition
Enterotoxins - isolation & purification
Enzyme-linked immunosorbent assay
Enzymes
Epidemics
Fast Foods - analysis
Food
Food contamination
Food contamination & poisoning
Food Contamination - analysis
Food Microbiology
Food poisoning
Food safety
Hotels
Humans
Immunoassay
Laboratories
Meals
Meat
Meat products
Medical research
Milk
Pasta
Pastries
Prevalence
Public health
Restaurants
Salads
Staphylococcal Food Poisoning - prevention & control
Staphylococcus infections
Studies
Toxins
Turkey
Vegetables
Istanbul Turkey
Turkey
Food safety
Ready-to-eat foods
Enzyme-linked immunosorbent assay
Staphylococcus aureus
Staphylococcal enterotoxins
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Summary:The aim of this study was to investigate the prevalence of staphylococcal enterotoxins (SEs) in ready-to-eat (RTE) foods sold in Istanbul, Turkey. A total of 5,241 samples were randomly collected from various caterers, hotels, and restaurants from 2014 to 2016. The samples were classified into four groups: (i) various cooked RTE meat and vegetable meals, (ii) various RTE salads, charcuterie, and cold appetizers, (iii) various cooked RTE bakery products (pasta, pastries, pizza, pita, ravioli, etc.), and (iv) any cooked RTE sweets and desserts (pudding, custard, cream, ashura, etc.). The samples were examined for the presence of SEs by 3M Tecra Staph Enterotoxin Visual Immunoassay method, which is a manual enzyme-linked immunosorbent assay method. Among all samples, only 1 (0.019%) RTE meal (vegetable meal with meat) was found to be contaminated with SEs, a good result in terms of staphylococcal food poisoning risk and public health.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X.JFP-16-532