Staphylococci Microbacteria in Environmental Biotechnology
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A condition known as staphylococcal food poisoning is brought on by eating tainted food that contains enterotoxins made by bacteria of this genus. Since enterotoxins are made of heat-stable proteins, they may not break down even when prepared under cooking conditions.
Only outbreaks involving Salmonella spp. are more frequent foodborne illnesses than staphylococcal poisoning. Although coagulase-negative staphylococci (CNS) species have also recently been recognised for their potential enterotoxigenicity in food poisoning, coagulase-positive staphylococcus are still thought to be potential food enterotoxin-producing strains.
Based on their antigenicity, the members of the enterotoxin SEs family were initially grouped into five serological kinds (sea through see). However, recently found SE types with similar amino acid sequences to the conventional SEs have been characterised, including SEG, SEH, SEI, SElJ, SElK, SElL, SElM, SElN, SElO, SElP, SElQ, SElR, and SElU. According to their emetic characteristics demonstrated in a primate model after oral treatment, these recently identified enterotoxins are classified as SE or SE-like (SEl).
The SE-related toxin family also includes the toxic shock syndrome toxin-1 (TSST-1), which can activate sizable numbers of T cells with specific V elements on their T-cell receptors (TCR). It binds to class II major histocompatibility complex molecules on antigen-presenting cells and to certain variable areas on the beta-chain of the T-cell antigen receptor to circumvent normal antigen presentation, similar to other superantigenic toxins. The most severe characteristics of TSST are thought to be the result of this interaction, which causes a large multiplication of T cells orders of magnitude above antigen-specific activation.
In mobile genetic elements including plasmids, prophages, and Staphylococcus pathogenic islands, enterotoxin (SE) genes are encoded (SaPIs).