Staphylococcal enterotoxins.

By N. Balaban, A. Rasooly. Journal of food microbiology, 2000

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Biofilm formation by Staphylococcus aureus on food contact surfaces: Relationship with temperature and cell surface hydrophobicity (2015, background): “…found in surfaces of food processing plants being responsible for outbreaks related to the consumption of fresh and processed foods worldwide (Balaban & Rasooly, 2000; Braga et al., 2005; Hamadi et al., 2005; Marques et al., 2007; Nostro et al., 2004; Oulahal, Brice, Martial, & Degraeve,…”
Staphylococcus aureus and Staphylococcal Food-Borne Disease: An Ongoing Challenge in Public Health (2014, background): “aureus imposes a significant threat in food industries [1].”
Food Poisoning and Staphylococcus aureus Enterotoxins (2010, background): “SEs belong to the broad family of pyrogenic toxin superantigens (SAgs; [3]).”
Staphylococcus aureus and its food poisoning toxins: characterization and outbreak investigation. (2012, background): “However, many researchers consider that SFP is one of the most common food-borne diseases worldwide (Balaban & Rasooly, 2000).”
The complex microbiota of raw milk. (2013, background): “Staphylococcus aureus can be transferred to milk through the teat canal, equipment, the environment or human handling (Rosengren et al., 2010) and cause illness through the production of heat-stable enterotoxins, which can withstand pasteurisation (Balaban & Rasooly, 2000).”