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 …

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 …

Real-time polymerase chain reaction (qPCR) is the cornerstone of DNA analysis, enabling
detection and quantification of minute nucleic acid amounts. However, PCR-based analysis …

ABSTRACT Staphylococcal Enterotoxins (SEs) have been raising health concerns for food
safety due to their association with staphylococcal foodborne poisoning (SFP). As …

Staphylococcus aureus stands out as one of the most virulent pathogens in the genus
Staphylococcus. This characteristic is due to its ability to produce a wide variety of …

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 one of the important aetiological agents of food intoxications in
Europe and can cause gastro-enteritis through the production of various staphylococcal …

Staphylococcus aureus strains producing the bacteriophage-encoded staphylococcal
enterotoxin A (SEA) were divided into two groups, high-and low-SEA-producing strains …

Staphylococcal enterotoxins (SEs) secreted by Staphylococcus aureus (S. aureus) can
cause foodborne disease, nausea, vomiting and diarrhea, and even death. Regulation of SE …

The effect of high pressure processing (HPP) on the microbiota of ripened Iberian ham of
different water activity, salt concentration and intramuscular fat content was investigated …