Selective Enterotoxin Production by a Staphylococcus aureus Strain Implicated in a Foodborne Outbreak

Abstract

More than 80 of 230 participants (>34.7%) at a literary conference became ill with acute gastroenteritis 3 to 14 h after a catered meal. Attack rate data implicated cheese tortellini as the suspect food (p=0.0087). Selective plating of partially prepared and finished tortellini produced Staphylcoccus aureus counts of 6.0 × 107 and 1.0 × 106 CFU per gram, respectively. Enterotoxin, phage typing, antibiotic sensitivity testing, and other biotyping studies were applied to S. aureus isolates from the suspect food and the single food-handler involved. All isolates reacted identically by all criteria, and each isolate produced both type A and C staphylococcal enterotoxins. Type A enterotoxin (0.90 ug/100 g) alone was detected in samples of the suspect food. The production of type C enterotoxin by the outbreak strain was delayed approximately 4 h relative to production of enterotoxin A when grown in Heart Infusion broth (pH 5.5). This study serves as an example of selective enterotoxin production by S. aureus in suspect foods which can be misleading to outbreak investigators.