Control of Staphylococcal Food Poisoning

Staphylococcal food poisoning and botulism.

Staphylococcal food poisoning and botulism are caused by the ingestion of food containing exotoxins. Outbreaks of both are still a problem in many countries. This paper attempts to summarize information relating to these illnesses, together with advice on how their incidence may be reduced, or better still prevented. Introduction It is an unfortunate fact that each year a large number of people...

Outbreak of staphylococcal enterotoxin food poisoning.

Coagulase positive staphylococci are generally difficult to grow in foodstuffs without substantial temperature abuse and foodborne outbreaks are uncommon. The following incident resulted in the first detection of staphylococcal enterotoxin in food in a Queensland outbreak and is the first reported outbreak of staphylococcal foodborne illness in Queensland since 1997 when 42 people in a Bundaber...

Frozen poultry and staphylococcal food-poisoning.

in the mediastinum becomes excessive and embarrasses the action of the heart. This can be fatal, especially if tension pneumothorax coexists. Other modes of entry of air into the mediastinum include rupture of the trachea, bronchus, or oesophagus from any cause and penetrating wounds of the lung and mediastinal pleura. These are clearly formidable conditions and must always be considered in pat...

Review of Staphylococcal Food Poisoning in Hong Kong

Basis of Virulence in Enterotoxin-Mediated Staphylococcal Food Poisoning

The Staphylococcus aureus enterotoxins are a superfamily of secreted virulence factors that share structural and functional similarities and possess potent superantigenic activity causing disruptions in adaptive immunity. The enterotoxins can be separated into two groups; the classical (SEA-SEE) and the newer (SEG-SElY and counting) enterotoxin groups. Many members from both these groups contri...