Various ready-to-eat (RTE) foods are becoming increasingly popular in the world and could
be easily contaminated with various microorganisms including certain pathogens. A total of …

Staphylococcus aureus is an extraordinarily versatile pathogen responsible for
staphylococcal food poisoning, hospital and community infections, as well as toxic shock …

Staphylococcus aureus is a leading cause of food poisoning worldwide due to the
production of heat-stable enterotoxins. Recently, the isolation of methicillin-resistant S …

Introduction: Staphylococcal food intoxication is dependent on the production of
enterotoxins, the single most important virulence factors. Various studies conducted in …

Enterotoxin genes (sea-see) in Staphylococcus aureus isolates recovered from milk of
clinically healthy sheep and cows in the north of Palestine were determined using a …

Background. Foodborne diseases (FBD) caused by resistant pathogens are a global public
health problem. One main driver of the increasing FBD incidence is the transfer of …

The distribution of enterotoxin types and toxic shock syndrome toxin I (TSST-1) strains for
176Staphylococcus aureusstrains obtained from food samples and 62S. aureusstrains …

Background Staphylococcus aureus expresses numerous toxins, many of which are strongly
believed to be responsible for specific symptoms and even diseases, making it significant in …

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 …

Three food poisoning restaurant outbreaks due to Staphylococcus aureus, occurring during
June–October 2002 in the Principality of Asturias (PA), Spain, provided the basis for …