Staphylococcus aureusand its food poisoning toxins: characterization and outbreak investigation

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ID: 301822
2011
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Abstract
Staphylococcal food poisoning (SFP) 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 of them have superantigenic activity whereas half of them have been proved to be emetic, representing a potential hazard for consumers. This review, divided into four parts, will focus on the following: (1) the worldwide story of SFP outbreaks, (2) the characteristics and behaviour of S. aureus in food environment, (3) the toxinogenic conditions and characteristics of SEs, and (4) SFP outbreaks including symptomatology, occurrence in the European Union and currently available methods used to characterize staphylococcal outbreaks.
Reference Key
openalex_W2129425742 Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Jacques‐Antoine Hennekinne, Marie‐Laure De Buyser, Sylviane Dragacci
Journal FEMS microbiology reviews
Year 2011
DOI
10.1111/j.1574-6976.2011.00311.x
URL
https://academic.oup.com/femsre/article-pdf/36/4/815/18128842/36-4-815.pdf
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