Staphylococcal enterotoxin and its rapid identification in foods by enzyme-linked immunosorbent assay-based methodology.

@article{Bennett2005StaphylococcalEA,
  title={Staphylococcal enterotoxin and its rapid identification in foods by enzyme-linked immunosorbent assay-based methodology.},
  author={Reginald W. Bennett},
  journal={Journal of food protection},
  year={2005},
  volume={68 6},
  pages={1264-70}
}
The problem of Staphylococcus aureus and other species as contaminants in the food supply remains significant on a global level. Time and temperature abuse of a food product contaminated with enterotoxigenic staphylococci can result in formation of enterotoxin, which can produce foodborne illness when the product is ingested. Between 100 and 200 ng of enterotoxin can cause symptoms consistent with staphylococcal intoxication. Although humans are the primary reservoirs of contamination, animals… CONTINUE READING

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