Mourenza Álvaro, Gil José A, Mateos Luis M, Letek Michal
Departamento de Biología Molecular, Área de Microbiología, Universidad de León, 24071 León, Spain.
Instituto de Biología Molecular, Genómica y Proteómica (INBIOMIC), Universidad de León, 24071 León, Spain.
Pathogens. 2021 Jan 20;10(2):91. doi: 10.3390/pathogens10020091.
Staphylococcal infections are a widespread cause of disease in humans. In particular, 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 , many coagulase-negative 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.
葡萄球菌感染是人类疾病的广泛病因。特别是，[此处原文缺失具体菌种名称]是临床医学中感染的主要病原体。此外，这些细菌可产生大量葡萄球菌肠毒素（SE），可能导致食物中毒。除了[此处原文缺失具体菌种名称]外，许多凝固酶阴性葡萄球菌属物种可能是食物污染的来源。因此，有一项积极的研究工作致力于开发基于食品补充剂的新型预防干预措施，以减少葡萄球菌食物中毒的影响。有趣的是，许多植物来源的化合物，如多酚、黄酮类化合物或萜类化合物，对葡萄球菌显示出显著的抗菌活性，因此这些化合物对于降低人类食物中毒的发生率可能至关重要。在此，我们综述了为预防葡萄球菌食物中毒而开发的最有前景的策略。
