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Staphylococcal enterotoxins are a water-soluble group of simple proteins. Enterotoxigenic staphylococci produce enterotoxins in foods that are effective on the digestive system and cause "Staphylococcal Food Poisoning". S. aureus is the most important of the enterotoxin-producing staphylococci species.
Staphylococci are pathogens that adversely affect human health. They usually settle on the skin and mucous membranes of the mouth and nose, on the skin of the hands and feet, under the hairs such as hair and mustache, and in the ear canal. S. aureus becomes dangerous if there is a decrease in body resistance, an increase in the number of bacteria in the body, or an enterotoxin formation.
Staphylococcal enterotoxins are not destroyed at pasteurization temperatures, which are thermostable. Especially in dairy cows, mastitis disease occurs due to S. aureus. “Staphylococcal Food Poisoning” occurs when 100 grams of food contains at least 100 ng of enterotoxin.
S. aureus can be found in the nose or hands of people working in the food industry, especially. Stephylococci are sought in food products and if detected, we can have an idea about production, operating hygiene, personnel hygiene and working environment.
