Histopathological Changes Induced By Staphylococcal Enterotoxin Produced In Yoghurt

  • O A Ezurike
  • I M Ezeonu
  • K F Chah
  • S V Shoyinka


In this study, six Staphylococcus aureus strains isolated from contaminated yoghurt were evaluated for enterotoxigenicity. Two o the strains were enterotoxigenic and caused fluid accumulation in rabbit ileal loops. Fluid aspirated from the loops was bloody and histopathological changes in sections collected from rabbit ileum, inoculated with crude enterotoxin, were characterized by circulatory disturbances, degenerative/ necrotic and inflammatory changes, including hyperaemia, fibrinous exudation and necrosis of villi epithelial cells. These findings showed that although SE are typically associated with vomiting and diarrhoea, which often abate within 24 hours, there was potential for more serious disturbances such as inflammation, tissue damage and toxic shock. Moreover, the producton of potent SEby strains isoated from commonly consumed products such as yoghurt emphasizes the need for complete elimination of staphylococcal contaminants from foods in order to protect consumers.

Keywords: Staphylococcus aureus, Enterotoxins, Hyperaemia, Histopathological changes, Necrosis of villi

Animal Research International Vol. 4 (1) 2007 pp. 587-590

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eISSN: 1597-3115