BACKGROUND: Staphylococcal foodborne intoxication is the most common cause of foodborne illnesses by Staphylococcus aureus strains and most are caused by the enterotoxins of S. aureus. Staphylococcal enterotoxin A (SEA) is the most frequently responsible for staphylococcal food poisoning outbreaks. From a food safety and human health point of view, lactic acid bacteria (LAB) may provide a promi...

Although there are a number of reports concerning the uptake of various radioactive nuclides from surrounding water by aquatic organisms1), the quantitative informations on the transfer of radioactive substances through aquatic food chains have been scarcely obtained until now. In near future, in accordance with the rapid developement of the peaceful utilization of atomic energy in Japan, the p...

the present study was aimed to identify the frequency of coagulase (coa) and thermonuclease (nuc) genes and staphylococcal enterotoxin a (sea) production among staphylococcus aureus isolated from various sources in shiraz. moreover, the correlation between the sea gene and coagulase and thermonuclease enzymes is also considered. a total of 100 s. aureus were isolated from various sources includ...

BACKGROUND The enterotoxigenic Staphylococcus aureus is considered as one of the most important cause of food poisoning that manifests with gastroenteritis, diarrhea, and vomiting. Its complications usually occur when bacterial virulence genes are produced. The most important virulence factors are cell-associated components, exoenzymes, exotoxins, enterotoxins, and enterotoxin-like toxins. OB...

The staphylococcal enterotoxins (SEs) are secreted by the bacteria Staphylococcus aureus and are the most common causative agent in staphylococcal food poisoning. The staphylococcal enterotoxin A (SEA) has been associated with large staphylococcal food poisoning outbreaks, but newer identified SEs, like staphylococcal enterotoxin H (SEH) has recently been shown to be present at similar levels a...

VIRGINIA N. SCOTT,1* MARTIN WIEDMANN,2 DORIS HICKS,3 ROBERT COLLETTE,4 MICHAEL L. JAHNCKE,5 and KEN GALL 6 1National Food Processors Association, Washington, D.C. 20005, USA; 2Department of Food Science, Cornell University, Ithaca, NY 14853, USA; 3University of Delaware Sea Grant College Program, Lewes, DE 19958, USA, 4National Fisheries Institute, McLean, VA 22102, USA; 5Virginia Seafood Agric...

1. This is EDIS document FE 309, a publication of the Department of Food and Resource Economics, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL. Published September 2001. Please visit the EDIS website at http://edis.ifas.ufl.edu. 2. Chuck Adams, professor, Department of Food and Resource Economics, and marine economics ...