Novel Treatments and Preventative Strategies Against Food-Poisoning Caused by Staphylococcal Species

Mourenza, Álvaro; Gil, José A.; Mateos, Luis M.; Letek, Michal

doi:10.3390/pathogens10020091

Open AccessReview

Novel Treatments and Preventative Strategies Against Food-Poisoning Caused by Staphylococcal Species

¹

Departamento de Biología Molecular, Área de Microbiología, Universidad de León, 24071 León, Spain

²

Instituto de Biología Molecular, Genómica y Proteómica (INBIOMIC), Universidad de León, 24071 León, Spain

³

Instituto de Desarrollo Ganadero y Sanidad Animal (INDEGSAL), Universidad de León, 24071 León, Spain

^*

Authors to whom correspondence should be addressed.

Pathogens 2021, 10(2), 91; https://doi.org/10.3390/pathogens10020091

Submission received: 31 December 2020 / Revised: 14 January 2021 / Accepted: 16 January 2021 / Published: 20 January 2021

(This article belongs to the Special Issue Virulence Factors, Enterotoxin Production and Antibiotic Resistance of Staphylococci Isolated from Food)

Download Review Reports Versions Notes

Abstract

Staphylococcal infections are a widespread cause of disease in humans. In particular, S. aureus is a major causative agent of infection in clinical medicine. In addition, these bacteria can produce a high number of staphylococcal enterotoxins (SE) that may cause food intoxications. Apart from S. aureus, many coagulase-negative Staphylococcus spp. could be the source of food contamination. Thus, there is an active research work focused on developing novel preventative interventions based on food supplements to reduce the impact of staphylococcal food poisoning. Interestingly, many plant-derived compounds, such as polyphenols, flavonoids, or terpenoids, show significant antimicrobial activity against staphylococci, and therefore these compounds could be crucial to reduce the incidence of food intoxication in humans. Here, we reviewed the most promising strategies developed to prevent staphylococcal food poisoning.

Keywords: Staphylococcus; enterotoxins; food-poisoning; natural compounds; preventative strategies

Share and Cite

MDPI and ACS Style

Mourenza, Á.; Gil, J.A.; Mateos, L.M.; Letek, M. Novel Treatments and Preventative Strategies Against Food-Poisoning Caused by Staphylococcal Species. Pathogens 2021, 10, 91. https://doi.org/10.3390/pathogens10020091

AMA Style

Mourenza Á, Gil JA, Mateos LM, Letek M. Novel Treatments and Preventative Strategies Against Food-Poisoning Caused by Staphylococcal Species. Pathogens. 2021; 10(2):91. https://doi.org/10.3390/pathogens10020091

Chicago/Turabian Style

Mourenza, Álvaro, José A. Gil, Luis M. Mateos, and Michal Letek. 2021. "Novel Treatments and Preventative Strategies Against Food-Poisoning Caused by Staphylococcal Species" Pathogens 10, no. 2: 91. https://doi.org/10.3390/pathogens10020091

APA Style

Mourenza, Á., Gil, J. A., Mateos, L. M., & Letek, M. (2021). Novel Treatments and Preventative Strategies Against Food-Poisoning Caused by Staphylococcal Species. Pathogens, 10(2), 91. https://doi.org/10.3390/pathogens10020091

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Menu

Novel Treatments and Preventative Strategies Against Food-Poisoning Caused by Staphylococcal Species

Abstract

Share and Cite

Article Metrics

Article Access Statistics

Further Information

Guidelines

MDPI Initiatives

Follow MDPI