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Staphylococcus aureus and food poisoning
Le Loir, Y; Baron, F; Gautier, M.
  • Le Loir, Y; UMR. Ecole Nationale Supérieure Agronomique de Rennes. Laboratoire de Microbiologie. FR
  • Baron, F; UMR. Ecole Nationale Supérieure Agronomique de Rennes. Laboratoire de Microbiologie. FR
  • Gautier, M; UMR. Ecole Nationale Supérieure Agronomique de Rennes. Laboratoire de Microbiologie. FR
Genet. mol. res. (Online) ; 2(1): 63-76, Mar. 2003.
Article in English | LILACS | ID: lil-417623
ABSTRACT
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 staphylococcal enterotoxins and some papers exemplifying the interactions between S. aureus and the food matrix; environmental factors affecting staphylococcal enterotoxin production are discussed
Subject(s)
Full text: Available Index: LILACS (Americas) Main subject: Staphylococcal Food Poisoning / Staphylococcus aureus Limits: Humans Language: English Journal: Genet. mol. res. (Online) Journal subject: Molecular Biology / Genetics Year: 2003 Type: Article Affiliation country: France Institution/Affiliation country: UMR/FR

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Full text: Available Index: LILACS (Americas) Main subject: Staphylococcal Food Poisoning / Staphylococcus aureus Limits: Humans Language: English Journal: Genet. mol. res. (Online) Journal subject: Molecular Biology / Genetics Year: 2003 Type: Article Affiliation country: France Institution/Affiliation country: UMR/FR