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Toxins 2016, 8(7), 176;

A Review of the Methods for Detection of Staphylococcus aureus Enterotoxins

State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Author to whom correspondence should be addressed.
These authors contributed equally to the work.
Academic Editor: Vernon L. Tesh
Received: 17 March 2016 / Accepted: 30 May 2016 / Published: 24 June 2016
(This article belongs to the Collection Staphylococcus aureus Toxins)
PDF [1491 KB, uploaded 24 June 2016]


Food safety has attracted extensive attention around the world, and food-borne diseases have become one of the major threats to health. Staphylococcus aureus is a major food-borne pathogen worldwide and a frequent contaminant of foodstuffs. Staphylococcal enterotoxins (SEs) produced by some S. aureus strains will lead to staphylococcal food poisoning (SFP) outbreaks. The most common symptoms caused by ingestion of SEs within food are nausea, vomiting, diarrhea and cramps. Children will suffer SFP by ingesting as little as 100 ng of SEs, and only a few micrograms of SEs are enough to cause SPF in vulnerable populations. Therefore, it is a great challenge and of urgent need to detect and identify SEs rapidly and accurately for governmental and non-governmental agencies, including the military, public health departments, and health care facilities. Herein, an overview of SE detection has been provided through a comprehensive literature survey. View Full-Text
Keywords: Staphylococcal enterotoxins; food-borne poisoning; detection; analysis Staphylococcal enterotoxins; food-borne poisoning; detection; analysis

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Wu, S.; Duan, N.; Gu, H.; Hao, L.; Ye, H.; Gong, W.; Wang, Z. A Review of the Methods for Detection of Staphylococcus aureus Enterotoxins. Toxins 2016, 8, 176.

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