French Agency for Food, Environmental and Occupational Health & Safety (Anses), Food Safety Laboratory of Maisons-Alfort, European Union Reference Laboratory for Coagulase Positive Staphylococci, Maisons-Alfort, France.
FEMS Microbiol Rev. 2012 Jul;36(4):815-36. doi: 10.1111/j.1574-6976.2011.00311.x. Epub 2011 Nov 8.
Staphylococcal food poisoning (SFP) 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 of them have superantigenic activity whereas half of them have been proved to be emetic, representing a potential hazard for consumers. This review, divided into four parts, will focus on the following: (1) the worldwide story of SFP outbreaks, (2) the characteristics and behaviour of S. aureus in food environment, (3) the toxinogenic conditions and characteristics of SEs, and (4) SFP outbreaks including symptomatology, occurrence in the European Union and currently available methods used to characterize staphylococcal outbreaks.
葡萄球菌食物中毒（SFP）是最常见的食源性疾病之一，是由金黄色葡萄球菌产生的肠毒素（SE）引起的。到目前为止，已经描述了超过 20 种 SE：SEA 到 SEIV。它们都具有超抗原活性，其中一半已被证明具有致吐作用，对消费者构成潜在危害。本文分为四部分，重点介绍以下内容：（1）SFP 爆发的全球故事，（2）金黄色葡萄球菌在食品环境中的特性和行为，（3）产毒条件和 SE 的特性，以及（4）SFP 爆发包括症状、在欧盟的发生以及目前用于表征葡萄球菌爆发的方法。
