The formation of Staphylococcus aureus enterotoxin in food environments and advances in risk assessment

Virulence

Volumn 2, Issue 6, 2011, Pages 580-592

  Schelin, Jenny ^a   Wallin Carlquist, Nina ^a   Cohn, Marianne Thorup ^b   Lindqvist, Roland ^c   Barker, Gary C ^d   Rådström, Peter ^a  

^a LUND UNIVERSITY   (Sweden)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^d INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Foodborne illness; Risk assessment; Staphylococcal enterotoxins; Staphylococcal food poisoning; Staphylococcus aureus; Virulence regulation

Indexed keywords

STAPHYLOCOCCUS ENTEROTOXIN A;

ABDOMINAL PAIN; BACILLUS; BACTERIAL VIRULENCE; CLOSTRIDIUM; DIARRHEA; ENVIRONMENT; ENVIRONMENTAL FACTOR; ENZYME LINKED IMMUNOSORBENT ASSAY; ESCHERICHIA COLI; FOOD; FOOD SAFETY; GENE CLUSTER; LACTIC ACID BACTERIUM; NAUSEA; NONHUMAN; PLASMID; REVIEW; RISK ASSESSMENT; STAPHYLOCOCCAL FOOD POISONING; STAPHYLOCOCCUS AUREUS; VIRUS EXPRESSION; VOMITING;

EID: 82955239939     PISSN: 21505594     EISSN: 21505608     Source Type: Journal    
DOI: 10.4161/viru.2.6.18122     Document Type: Review

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