Staphylococcus aureus is a gram-positive bacterium, commonly found in the nostrils, on the
skin and on the hair of warm-blooded animals, including humans. It can produce a wide …

Prevention, prediction, control, and handling of bacterial foodborne diseases–an ongoing,
serious, and costly concern worldwide–are continually facing a wide array of difficulties. Not …

Staphylococcal food poisoning (SFP) is the most prevalent cause of food-borne intoxications
worldwide. Consumption of enterotoxins preformed in food causes violent vomiting and can …

Staphylococcus aureus is an important pathogen that is associated with nosocomial
infections, as well as food poisoning. This bacterium is resistant to antimicrobial agents and …

This study was conducted to analyze the effects of sodium nitrite, nisin, potassium sorbate,
and sodium lactate against Staphylococcus aureus (S. aureus) growth and staphylococcal …

An electrochemical aptasensor was developed for SEA detection based on the application
of chemically reduced graphene oxide and gold nano-urchins for enhancing sensitivity. The …

Staphylococcal enterotoxins (SEs) produced by Staphylococcus aureus (S. aureus) are the
cause of Saphylococcal food poisoning (SFP) outbreaks. Thus, estimation of the time to …

Staphylococcal enterotoxins have long been studied due to the food-borne illness caused
and complex intracellular virulence regulation involved. Along with the popularized …

Staphylococcus species in food produce Staphylococcal enterotoxins (SEs) that cause
Staphylococcal food poisoning (SFP). More than 20 SE types have been reported, among …

This study evaluated Staphylococcus aureus growth and subsequent staphylococcal
enterotoxin A production in tryptone soy broth and on ready‐to‐eat cooked fish paste at 12 …