Staphylococcus aureus and food poisoning

Yves Le Loir, Florence Baron, Michel Gautier
Published: March 30, 2003
Genet. Mol. Res. 2 (1) : 63-76

Cite this Article:
Y. Le Loir, F. Baron, M. Gautier (2003). Staphylococcus aureus and food poisoning. Genet. Mol. Res. 2(1): 63-76.

About the Authors
Yves Le Loir, Florence Baron, Michel Gautier

Corresponding author
Y.Le Loir


Food-borne diseases are of major concern worldwide. To date, around 250 different food-borne diseases have been described, and bacteria are the causative agents of two thirds of food-borne disease outbreaks. Among the predominant bacteria involved in these diseases, Staphylococcus aureus is a leading cause of gastroenteritis resulting from the consumption of contaminated food. Staphylococcal food poisoning is due to the absorption of staphylococcal enterotoxins preformed in the food. Here, we briefly review the latest data on staphy-lococcal enterotoxins and some papers exemplifying the interactions between S. aureus and the food matrix; environmental factors affecting staphylococcal enterotoxin production are discussed.

Key words: Staphylococcus aureus, Food poisoning, Enterotoxins, Food matrix.

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