The Staphylococcus aureus enterotoxins are a superfamily of secreted virulence factors that
share structural and functional similarities and possess potent superantigenic activity …

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 …

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 …

Despite advances in modern technologies, the food industry is continuously challenged with
the threat of microbial contamination. The overuse of antibiotics has further escalated this …

The bacterial superantigens are protein toxins that bind to major histocompatibility complex
class II and T‐cell receptor to stimulate large numbers of T cells. The majority are produced …

Methicillin-resistant Staphylococcus aureus, first identified just over 4 decades ago, has
undergone rapid evolutionary changes and epidemiologic expansion. It has spread beyond …

Fermented sausages are highly treasured traditional foods. A large number of distinct
sausages with different properties are produced using widely different recipes and …

Antibiotic-associated diarrhoea (AAD) is a common and unintended consequence of
antibiotic use. Clostridium difficile is the most common infectious aetiology of AAD; however …

The symptoms of Staphylococcal scalded skin syndrome (SSSS) include blistering of skin on
superficial layers due to the exfoliative toxins released from Staphylococcus aureus. After …

BACKGROUND: Food allergy is a disorder in which antigenic food proteins elicit immune
responses. Animal models of food allergy have several limitations that influence their utility …