Staphylococcus aureus and food poisoning.

By Y. Le Loir, F. Baron, M. Gautier. Genetics and Molecular Research, 2003

1,480 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Staphylococcus aureus and Staphylococcal Food-Borne Disease: An Ongoing Challenge in Public Health (2014, background): “These studies provide some insights regarding the role of commercially distributed meat as a potential vehicle for S. aureus transmission from the farm into the general human population.”
Staphylococcus aureus and its food poisoning toxins: characterization and outbreak investigation. (2012, background): “The foods most frequently involved differ widely from one country to another, probably due to differing food habits (Le Loir et al., 2003).”
Food Poisoning and Staphylococcus aureus Enterotoxins (2010, background): “Staphylococcal food poisoning (SFP) is an intoxication that results from the consumption of foods containing sufficient amounts of one (or more) preformed enterotoxin [1,2].”
Detection of enterotoxins genes in coagulase-negative staphylococci isolated from foods (2006, background): “aureus growth and enterotoxin production in foodstuffs, such as the presence of specific amino acids that vary with the strains (15), glucose, pH, acetic acid, lactic acid, sodium chloride and competing microorganisms (12).”