Proteomics involves the applications of technologies for the identification and quantification
of overall proteins present content of a cell, tissue or an organism. It supplements the other …

The recent finding that the formation of staphylococcal enterotoxins in food is very different
from that in cultures of pure Staphylococcus aureus sheds new light on, and brings into …

Heat-stable enterotoxins are the most notable virulence factors associated with
Staphylococcus aureus, a common pathogen associated with serious community and …

Sequencing of at least 13 Staphylococcus aureus isolates has shown that genomic plasticity
impacts significantly on the repertoire of virulence factors. However, genome sequencing …

Mass spectrometry has arguably become the core technology for the characterization of food
proteins and peptides. The application of mass spectrometry-based techniques for the …

Staphylococcal enterotoxins (SEs) are a large family of structurally related superantigens
produced by Staphylococcus aureus and responsible for staphylococcal food-poisoning …

The Staphylococcus aureus biofilm mode of growth is associated with several chronic
infections that are very difficult to treat due to the recalcitrant nature of biofilms to clearance …

Staphylococcal enterotoxins are a wide family of bacterial exotoxins with the capacity to
activate as much as 20% of the host T cells, which is why they were called superantigens …

Listeria monocytogenes, one of the major food-related pathogens, is the aetiological agent
of listeriosis, a potentially life-threatening illness. It is able to survive in hostile environments …

Staphylococcal food poisoning outbreaks are caused by the ingestion of food contaminated
with staphylococcal enterotoxins (SEs). Among the 27 SEs described in the literature to date …