**6. References**

400 Atopic Dermatitis – Disease Etiology and Clinical Management

the foodborne pathogen *S. aureus* that produces this virulent toxin. To our knowledge, this is the first report that demonstrated with the aid of bactericidal and cell assays that the edible olive compound hydroxytyrosol can inactivate both *S. aureus* bacteria and SEA. The results suggest that food-compatible and safe anti-toxin olive compounds merit further study

It would be of interest to extend these studies to the inactivation of other pathogens and toxins such as *E. coli* and Shiga toxin *in vitro* and in contaminated food such as meat, milk,

Fig. 12. (A) Antimicrobial activity of hydroxytyrosol against *S. aureus*. Conditions: bacteria were incubated with different concentrations of hydroxytyrosol. After incubation for 60 min, cells were plated and bacteria counted. (B) Antimicrobial activity of Hidrox-12 against *S. aureus*. Conditions: similar to those used for hydroxytyrosol. Error bars represent standard errors (n = 4). Both the pure olive compound and the olive extract inhibited the bacteria. The extent of inhibition by the extract was approximately equivalent to its content (12%) of

*S. aureus* is a major bacterial pathogen that develops resistance to medical antibiotics. It has been reported to cause clinical infections and contamination of a broad variety of foods that may result in foodborne illness. These include canned mushroom, breaded chicken products, cheese, and raw milk as well on handles of shopping carts causing 185 000 cases of foodborne illnesses in the United States each year. *S. aureus* bacteria are present on the skin patients with atopic dermatitis. Many strains of *S. aureus* isolated from atopic skin lesions produce enterotoxins with superantigenic properties. *S. aureus* produces the virulent staphylococcal enterotoxin A, a single chain protein that consists of 233 amino acid residues. It has been estimated that the toxin that is secreted by the bacteria is associated with 78% of staphylococcal outbreaks. Our studies show that naturally occurring edible apple phenolic and olive compounds can both inactivate *S. aureus* bacteria and reduce the biological/toxicological properties of the toxin produced by these bacteria and that the food dye Phloxine B inhibits the release of SEA from the pathogens. Whether these novel approaches have therapeutic potential against atopic

designed to demonstrate their potential to treat atopic dermatitis.

hydroxytyrosol. Adapted from (Friedman et al. 2011).

dermatitis and other diseases merits further study.

and leafy greens.

**4. Conclusion** 


Food Compounds Inhibit *Staphylococcus Aureus* Bacteria and

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