Staphylococcal food poisoning in the United States. New facts and old misconceptions
S. D. Holmberg and P. A. Blake
To determine the current epidemiologic characteristics of staphylococcal
food-borne disease (SFD), we reviewed 131 outbreaks reported to the Centers
for Disease Control, Atlanta, from 1977 through 1981. Staphylococcal
food-borne disease was the second most common cause of reported food-borne
illness, affecting more than 7,000 persons during the five-year period; 10%
of these patients visited or were admitted to hospitals for their
illnesses. The proportion of outbreaks attributable to Staphylococcus
aureus enterotoxins A through E has changed, with enterotoxin A being the
only toxin incriminated during the last three years of this review.
Milk--the most common source of enterotoxin C- and D-producing strains--and
commercially packed foods are less common causes of SFD outbreaks now than
they were before 1960. However, previously cooked, proteinaceous foods
remain preeminent in causing SFD. The presence or absence of fever in
infected persons, skin lesions in food handlers, or large numbers of
staphylococci in food were unreliable as diagnostic criteria. Thorough
epidemiologic investigation remains crucial to identifying SFD and its
sources.
Staphylococcus aureus and Staphylococcal Enterotoxin A in Breaded Chicken Products: Detection and Behavior during the Cooking Process.
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Characterization of the Promoter Elements for the Staphylococcal Enterotoxin D Gene
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Exotoxins of Staphylococcus aureus
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