Staphylococcal food poisoning: a current review

Abstract

Staphylococcal Food Poisoning is one of the most prevalent causes of food-borne intoxication worldwide. It is typically self-limiting, presenting with violent vomiting following a short incubation period. Staphylococcal Food Poisoning is caused by ingestion of staphylococcal enterotoxins preformed in food. These toxins are able to cause massive T-cell proliferation and were classified as members of the pyrogenic exotoxin superantigen family. With the rise of genomic studies and the development of a wide range of new molecular techniques, research on Staphylococcal Food Poisoning is advancing quickly, revealing an immense variety of intriguing results. In this review, we focus on providing an overview of the vast field of current research on this intoxication.