Occurrence of Staphylococcus aureus TSST-1 in Foods: A Review

Toxic Shock Syndrome Toxin-1 (TSST-1) is produced by Staphylococcus aureus strains encoded by the tst gene. Toxic shock syndrome (TSS) is a severe disease caused by TSST-1 toxin and associated with staphylococcal food poisoning (SFP). The aim of the present review was to present data on the occurrence of S. aureus TSST-1 in foods published in various countries. PCR-based assays are most frequently used for the detection of S. aureus TSST-1 in foods. S. aureus TSST-1 is predominantly detected in foods of animal origin. The highest occurrence has been observed in mastitic ruminants' milk, indicating that mastitis is a risk of milk contamination with the pathogen. High occurrence rates of S. aureus TSST-1 have also been identified in raw milk and artisanal cheeses. Various occurrence levels have also been reported in beef, pork, lamb, and chicken meat. Low occurrence levels have also been reported for fish or other seafood products. The tst gene was also found in combination with other toxigenic genes in S. aureus TSST-1 isolates (e.g., MRSA or Panton-Valentine Leukocidin, PVL). Monitoring S. aureus TSST-1 in food is important for public health because food can be a vehicle for transmitting the antibiotic-resistant pathogen to humans.