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How Should Staphylococcal Food Poisoning Outbreaks Be Characterized?

10 Aug 2010

Abstract excerpt

Staphylococcal food poisoning is one of the most common food-borne diseases and results from the ingestion of staphylococcal enterotoxins (SEs) preformed in food by enterotoxigenic strains of Staphylococcus aureus. To date, more than 20 SEs have been described: SEA to SElV. All SEs have superantigenic activity whereas only a few have been proved to be emetic, representing a potential hazard for consumers....

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PMID: 22069675
DOI: 10.3390/toxins2082106

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