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Article

How Should Staphylococcal Food Poisoning Outbreaks Be Characterized?

French Agency for Food, Environmental and Occupational Health Safety (Anses)–Food safety laboratory of Maisons-Alfort, European Union Reference Laboratory for Coagulase Positive Staphylococci, 23 avenue du Général de Gaulle, 94706 Maisons-Alfort, France
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Received: 21 June 2010 / Accepted: 5 August 2010 / Published: 10 August 2010
(This article belongs to the Special Issue Enterotoxins)
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. Characterization of staphylococcal food poisoning outbreaks (SFPOs) has considerably progressed compared to 80 years ago, when staphylococci were simply enumerated and only five enterotoxins were known for qualitative detection. Today, SFPOs can be characterized by a number of approaches, such as the identification of S. aureus biovars, PCR and RT-PCR methods to identify the se genes involved, immunodetection of specific SEs, and absolute quantification by mass spectrometry. An integrated gene-to-protein approach for characterizing staphylococcal food poisoning is advocated. View Full-Text
Keywords: staphylococcal enterotoxin; food poisoning; enzyme immunoassay; molecular tools; mass spectrometry staphylococcal enterotoxin; food poisoning; enzyme immunoassay; molecular tools; mass spectrometry
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MDPI and ACS Style

Hennekinne, J.-A.; Ostyn, A.; Guillier, F.; Herbin, S.; Prufer, A.-L.; Dragacci, S. How Should Staphylococcal Food Poisoning Outbreaks Be Characterized? Toxins 2010, 2, 2106-2116. https://0-doi-org.brum.beds.ac.uk/10.3390/toxins2082106

AMA Style

Hennekinne J-A, Ostyn A, Guillier F, Herbin S, Prufer A-L, Dragacci S. How Should Staphylococcal Food Poisoning Outbreaks Be Characterized? Toxins. 2010; 2(8):2106-2116. https://0-doi-org.brum.beds.ac.uk/10.3390/toxins2082106

Chicago/Turabian Style

Hennekinne, Jacques-Antoine, Annick Ostyn, Florence Guillier, Sabine Herbin, Anne-Laure Prufer, and Sylviane Dragacci. 2010. "How Should Staphylococcal Food Poisoning Outbreaks Be Characterized?" Toxins 2, no. 8: 2106-2116. https://0-doi-org.brum.beds.ac.uk/10.3390/toxins2082106

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