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Abstract: The aim at this study was determine the frequency of S. aureus, including methicillin-resistant and enterotoxin A production in nostrils of university students in Mexico. This was a cross-sectional study conducted in 471 university students from a city in southwestern Mexico. Nasal samples and sociodemographic data were obtained from the patients. Strains were identified as S. aureus based on morphology, Gram stain, catalase test, coagulase test and fermentation on salted mannitol agar. Isolated strains were subjected to biotyping, their methicillin resistance was analyzed using the agar diffusion method and examined their enterotoxin A (SEA) production by a Dot-blot analysis. The nasal carriage rate of S. aureus was 10.40%; 73.46% of the isolates were resistant to methicillin; 36.73% of the strains produced enterotoxin A. In the bivariate analysis, a statistically significant difference was found in patients who lived near sewage and farms with S. aureus carriage (p=0.012, odds ratio 2.59, [ 1.06-5.81]; p=0.009, odds ratio 3.18, [1.07- 8.33]) and the first group also associated with methicillin resistant S. aureus carriage (p=0.020, odds ratio 3.38, [1.30-8.06]). Nasal carriers show a wide variety of strains of S. aureus, mostly MRSA strains, but not all produce enterotoxin A. Resumen: El objetivo de este estudio fue determinar la frecuencia de S. aureus, incluyendo resistentes a meticilina y la producción de enterotoxina A en fosas nasales de estudiantes universitarios en México. Este fue un estudio transversal realizado en 471 estudiantes universitarios de una ciudad del suroeste de México. Las muestras nasales y los datos sociodemográficos fueron obtenidos de los pacientes. Las cepas fueron identificadas como S. aureus basándose en la morfología, tinción de Gram, prueba de catalasa, prueba de coagulasa y fermentación en agar manitol salado. Las cepas se biotipificaron, se determinó la resistencia a meticilina por difusión en agar y la producción de enterotoxina A por Dot- Blot. La frecuencia de portadores nasales de S. aureus fue 10,40 %; 73,46 % resistentes a meticilina; 36,73 % producen enterotoxina A. En un análisis bivariado, se encontraron diferencias estadísticamente significativas en pacientes que viven cerca de aguas residuales y granjas con el estado de portador de S. aureus, (p=0,01, OR 2,59 [1,06-5,81]; p=0,01, OR 3,18, [1,07- 8,33]). Los portadores nasales muestran una diversidad de cepas de S. aureus, mayormente resistentes a meticilina, pero no todas producen enterotoxina A.

Background: Bacillus cereus is associated with milk, dairy product, and dairy farm contamination. The aim of this study was to characterize strains of B. cereus in the small-scale artisanal cheese production chain in southwestern Mexico., Methods: 130 samples were collected. B. cereus isolation was performed on Mannitol Egg Yolk Polymyxin (MYP) agar. Genotyping, enterotoxigenic profile, and determination of genes involved in the formation of B. cereus biofilm were performed by PCR. An antimicrobial susceptibility test was made by broth microdilution assay. The phylogenetic analysis was performed by amplification and sequencing of 16s rRNA., Results: B. cereus sensu lato was isolated and molecularly identified in 16 samples and B. cereus sensu stricto ( B. cereus ) was the most frequently isolated and identified species (81.25%). Of all the isolated B. cereus sensu lato strains, 93.75% presented at least one gene for some diarrheagenic toxins, 87.5% formed biofilms, and 18.75% were amylolytic. All B. cereus sensu lato strains were resistant to beta-lactams and folate inhibitors. A close phylogenetic relationship between isolates was found between the cheese isolates and the air isolates., Conclusions: Strains of B. cereus sensu lato were found in small-scale artisanal cheeses on a farm in southwestern Mexico.

Milk and dairy foods have frequently been implicated in staphylococcal food poisoning, and contaminated raw milk is often involved. The aim of the study was to determine the occurrence of methicillin-resistant Staphylococcus aureus (MRSA) in raw cow milk cheese produced in Mexico. A total of 78 unpasteurized cow milk cheese samples were screened for S. aureus . The isolates were identified as S. aureus based on morphology, Gram stain, catalase test, coagulase test, and mannitol salt agar fermentation. Isolates were subjected to biotyping, the methicillin resistance was analyzed using the disk diffusion, and the Staphylococcus enterotoxin A (SEA) production was examined by a dot-blot analysis. From a total of 78 samples of unpasteurized cheeses analyzed in this study, 44 cheeses were positive for S. aureus ; however, a differential contamination between the different types of cheeses was observed, with high risk of contamination in adobero cheese (12, 95% CI 1.75 to 94.20; p =0.002). In this study, the frequency of methicillin-resistant Staphylococcus aureus (MRSA) was 18.1% (8/44) and of enterotoxin A producers was 18.1% (8/44). When classified by biotypes, MRSA only belongs to the human ecovar biotype (2/8, 25%) and the D biotype (4/8, 50%). S. aureus producers of enterotoxin A were distributed in specific nonhost biotypes.

We present a human infection with the canine whipworm, Trichuris vulpis, in a child suffering from rhinitis with a diagnosis of rhinitis. T. vulpis eggs resemble those of T. trichiura but they can be differentiated based on their morphological features and egg size, using micrometry with an ocular micrometer. T. vulpis eggs measured an average of 90 µm by 44 µm (range 86-99 µm by 38-47 µm). Prevalence of hookworms (28.1%), Toxocara canis (11.8%), and Trichuris vulpis (3.5%) was found in 292 fecal samples of dogs collected at the peri-domicile, which showed that the risk of infection was not only fortuitous. The treatment of canine whipworm infections is similar to that of T. trichiura infection. We recommend differentiation of the 2 species for their epidemiological and prevention implications.

The degree of reproductive isolation between Meccus phyllosomus and the remaining five species of the genus Meccus, as well as between Meccus bassolsae and Meccus pallidipennis, Meccus longipennis and Meccus picturatus, was examined. Fertility and the segregation of morphological characteristics were examined in two generations of hybrids from crosses between these species. The percentage of couples with offspring (fertile) was high in the vast majority of sets of crosses, with the exception of that between ♀M. phyllosomus and ♂Meccus mazzottii. In sets of crosses involving M. bassolsae specimens, no first-generation (F1) individuals were morphologically similar to M. bassolsae, but instead shared the morphology of the other parental species. A similar phenomenon was observed in most sets of crosses involving M. phyllosomus. These results indicated that different degrees of reproductive isolation exist among the species of Meccus involved in this study. The biological evidence obtained in this study does not support the proposal that M. bassolsae is a full species. It could indicate that, on the contrary, it should be considered a subspecies of a single polytypic species. The biological evidence does support the proposal that M. phyllosomus is a full species.

Objective: To assess the effect of different cooking times and temperatures, as well as of some seasonings, on the viability of Taenia solium metacestodes in spicy meat and hot sausage., Material and Methods: This study was conducted by the Universidad Autónoma de Guerrero (Guerrero State Autonomous University), Mexico in 1999. Infected pork meat was bought in the community of Azacoaloya, in the municipality of Chilapa de Alvarez, Guerrero State. It was used to prepare spicy meat (adobada) and hot sausage (chorizo). Only the meat in which metacestode viability was proven was used. The products obtained underwent a) room temperature for 12 to 100 hours; b) temperatures of -10 to 37 degrees C for 24 hours; c) boiling (97 degrees C) from 1 to 15 minutes. To determine the effect of the seasonings, batches were prepared using twice the amount of a specific seasoning. Trials were done and assessed three times. Proportion differences were established using the chi-squared test., Results: At room temperature the lowest evagination occurred after 100 hours for both products (p<0.05). After 24 hours, the lowest evagination occurred at -10 degrees C in spicy meat and at 37 degrees C in hot sausage (p<0.05). At boiling temperature there was no evagination after 10 minutes (p<0.05). In spicy meat, adding salt caused the most significant reduction; in hot sausage, thyme caused the most significant reduction (p<0.05)., Conclusions: Meat with metacestodes should not be eaten, yet, it is being sold and used to prepare spicy meats. Adding spices can hide the metacestode, thus, adequate cooking of these meat products is necessary. These meats may be consumed at least four days after its preparation and spicy meat after a minimum of four days of refrigeration. The English version of this paper is available at: http://www.insp.mx/salud/index.html.