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Innovative approaches to improve staphylococcal food poisoning characterization

Abstract : Staphylococcal food poisoning is one of the most common food-borne diseases resulting from the ingestion of staphylococcal enterotoxins (SEs) preformed in food by enterotoxigenic strains of coagulase-positive staphylococci, mainly Staphylococcus aureus. To date, more than twenty SEs have been described: SEA to SElV. Each of them share superantigenic activity whereas only few of them have been proved to be emetic and thus represent a potentiel hazard for consumers. Characterisation of staphylococcal food poisoning outbreaks are dependent of various parameters such as isolation of coagulase positive staphylococci and detection of staphylococcal enterotoxins. However, various drawbacks such as heat treatment sensitivity of staphylococci or availability of antibodies against all staphylococcal enterotoxins lead to false diagnosis or to a lack of characterisation of food poisoning outbreaks. Thus, in order to characterise and elucidate staphylococcal food poisoning, we developed an integrated approach from gene to protein using the combination of PCR-based tools, ELISA tests and quantitative MS.
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Submitted on : Friday, April 16, 2010 - 8:00:00 AM
Last modification on : Friday, October 23, 2020 - 4:34:31 PM
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  • HAL Id : pastel-00005863, version 1



Jacques-Antoine Hennekinne. Innovative approaches to improve staphylococcal food poisoning characterization. Life Sciences [q-bio]. AgroParisTech, 2009. English. ⟨NNT : 2009AGPT0034⟩. ⟨pastel-00005863⟩



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