Staphylococcus aureus produces a wide variety of toxins including staphylococcal
enterotoxins (SEs; SEA to SEE, SEG to SEI, SER to SET) with demonstrated emetic activity …

Bacterial toxins are food safety hazards causing about 10% of all reported foodborne
outbreaks in Europe. Pertinent to Gram‐positive pathogens, the most relevant toxins are …

Peppermint essential oil (PEO) has been reported to prevent microbial growth and prolong
the shelf-life of food, but there are few studies about its possible antibacterial mechanism …

Staphylococcus aureus is a major foodborne pathogen and it has the ability to produce a
number of extracellular toxins. We analyzed 1070 food samples obtained from retail markets …

Staphylococcus aureus is a major foodborne pathogen due to its capability to produce a
wide range of heat-stable enterotoxins. The primary purpose of this research was to …

This study evaluated the influence of the essential oil from Origanum vulgare L. on the
enterotoxin production, membrane permeability and cell surface characteristics of …

Punicalagin, one of the main active compounds in pomegranate peel, has been reported to
possess many properties, including antioxidant, antimicrobial, antiviral, and …

Staphylococcus aureus causes a foodborne intoxication due to the production of
enterotoxins and shows antimicrobial resistance, as in the case of methicillin-resistant …

This study researched the action mode of cranberry anthocyanin (CA) against
Staphylococcus aureus and the effect of CA on the counts of S. aureus and the quantity of …

Staphylococcal foodborne intoxication, occurring after consumption of staphylococcal
enterotoxins (SEs) in food, is considered one of the most common forms of bacterial …