how should staphylococcal food poisoning outbreaks be characterized葡萄球菌食物中毒爆发应如何描述.pdfVIP

Toxins 2010, 2, 2106-2116; doi:10.3390/toxins2082106 OPEN ACCESS toxins ISSN 2072-6651 /journal/toxins Article How Should Staphylococcal Food Poisoning Outbreaks Be Characterized? Jacques-Antoine Hennekinne *, Annick Ostyn, Florence Guillier, Sabine Herbin, Anne-Laure Prufer and Sylviane Dragacci French Agency for Food, Environmental and Occupational Health Safety (Anses)–Food safety laboratory of Maisons-Alfort, European Union Reference Laboratory for Coagulase Positive Staphylococci, 23 avenue du Général de Gaulle, 94706 Maisons-Alfort, France; E-Mails: annick.ostyn@anses.fr (A.O.); florence.guillier@anses.fr (F.G.); sabine.herbin@anses.fr (S.H.); anne-laure.prufer@anses.fr (A.-L.P.); sylviane.dragacci@anses.fr (S.D.) * Author to whom correspondence should be addressed; E-Mail: Jacques-antoine.hennekinne@anses.fr; Tel.: +33 1 49 77 26 24; Fax: +33 1 49 77 46 66. Received: 21 June 2010 / Accepted: 5 August 2010 / Published: 10 August 2010 Abstract: Staphylococcal food poisoning is one of the most common food-borne diseases and results from the ingestion of staphylococcal enterotoxins (SEs) preformed in food by enterotoxigenic strains of Staphylococcus aureus. To date, more than 20 SEs have been described: SEA to SElV. All SEs have superantigenic activity whereas only a few have been proved to be emetic, representing a potential hazard for consumers. Characterization of staphylococcal food poisoning outbreaks (SFPOs) has considerably progressed compared to 80 years ago, when