Work

Staphylococcus aureus and its food poisoning toxins: characterization and outbreak investigation

Year: 2011

Type: review

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.

Source: FEMS Microbiology Reviews

DOI: 10.1111/j.1574-6976.2011.00311.x

Authors: Jacques-Antoine Hennekinne, Marie-Laure De Buyser, Sylviane Dragacci

Institution: Agence Nationale de Sécurité Sanitaire de l’Alimentation, de l’Environnement et du Travail

Language: English

Topic: Antimicrobial Resistance in Staphylococcus

Subfield: Infectious Diseases

Field: Medicine

Domain: Health Sciences

SDG: Good health and well-being

Open Access status: bronze

OpenAlex ID: W2129425742