Staphylococcus aureus and its food poisoning toxins: characterization and outbreak investigation.

By J. Hennekinne, M. De Buyser, S. Dragacci. FEMS Microbiology Reviews, 2012

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Staphylococcus aureus toxins (2013, background): “Toxins that interfere with receptor function (other than membrane-damaging) Enterotoxins are secreted toxins of 20–30 kD that interfere with intestine function and typically cause emesis and diarrhea [29].”
Effect of preprocessing techniques on pearl millet flour and changes in technological properties (2017, background): “aureus required to produce the minimum level of enterotoxin considered necessary to cause gastroenteritis in human (1 ng g (1)) differs for substrates and for particular enterotoxin, but the range is from 5 9 10(6) to 10(10) CFU g 1 or mL (Hennekinne et al., 2012).”
Staphylococcus aureus and Staphylococcal Food-Borne Disease: An Ongoing Challenge in Public Health (2014, methodology): “Other preventive measures such as control of raw ingredients, proper handling and processing, adequate cleaning, and disinfection of equipment used in food processing and preparation should be deployed [19, 104].”