title: A Review of the Methods for Detection of Staphylococcus aureus Enterotoxins.
abstract: Food safety has attracted extensive attention around the world, and food-borne diseases have become one of the major threats to health. Staphylococcus aureus is a major food-borne pathogen worldwide and a frequent contaminant of foodstuffs. Staphylococcal enterotoxins (SEs) produced by some S. aureus strains will lead to staphylococcal food poisoning (SFP) outbreaks. The most common symptoms caused by ingestion of SEs within food are nausea, vomiting, diarrhea and cramps. Children will suffer SFP by ingesting as little as 100 ng of SEs, and only a few micrograms of SEs are enough to cause SPF in vulnerable populations. Therefore, it is a great challenge and of urgent need to detect and identify SEs rapidly and accurately for governmental and non-governmental agencies, including the military, public health departments, and health care facilities. Herein, an overview of SE detection has been provided through a comprehensive literature survey.
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. wusj1986@163.com.
authors.forename: Shijia
authors.initials: S
authors.lastname: Wu
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. duannuo@jiangnan.edu.cn.
authors.forename: Nuo
authors.initials: N
authors.lastname: Duan
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. liongu@mail.usts.edu.cn.
authors.forename: Huajie
authors.initials: H
authors.lastname: Gu
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. hll1111@126.com.
authors.forename: Liling
authors.initials: L
authors.lastname: Hao
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. yehua_2004@163.com.
authors.forename: Hua
authors.initials: H
authors.lastname: Ye
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. gongwhuo15@163.com.
authors.forename: Wenhui
authors.initials: W
authors.lastname: Gong
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. wangzp1974@163.com.
authors.forename: Zhouping
authors.initials: Z
authors.lastname: Wang
mesh_terms: D000818:Animals; D001431:Bacteriological Techniques; D004768:Enterotoxins / Q000032:analysis* / Q000235:genetics; D005516:Food Microbiology / Q000379:methods*; D006801:Humans; D007159:Immunologic Tests; D025202:Molecular Diagnostic Techniques; D011237:Predictive Value of Tests; D015203:Reproducibility of Results; D013202:Staphylococcal Food Poisoning / Q000175:diagnosis* / Q000382:microbiology; D013211:Staphylococcus aureus / Q000378:metabolism*
chemical_list: D004768:Enterotoxins
keywords: Staphylococcal enterotoxins; analysis; detection; food-borne poisoning