Food poisoning and Staphylococcus aureus enterotoxins

Area of Science:

• Microbiology
• Toxicology
• Food Safety

Background:

• Staphylococcus aureus produces numerous toxins, including staphylococcal enterotoxins (SEs) and staphylococcal-like (SEl) proteins.
• SEs are classified into classical (SEA-SEE) and new types (SEG-SElU2), with varying emetic activity.
• These toxins are encoded by mobile genetic elements and are a significant cause of foodborne illness.

Purpose of the Study:

• To review the diverse array of staphylococcal toxins.
• To highlight the role of SEs and SEls in food poisoning and pathogenesis.
• To emphasize the potential underestimation of novel SEs and SEls in disease.

Main Methods:

• Literature review of staphylococcal toxins and their associated illnesses.
• Analysis of toxin classification, genetic elements, and emetic activity.
• Examination of epidemiological data linking SEs to food poisoning.

Main Results:

• Staphylococcus aureus produces a wide spectrum of SEs and SEl proteins, some with proven emetic activity and others yet to be tested.
• Classical SEs, particularly SEA, are common causes of staphylococcal food poisoning, while SEH is the only new SE clearly linked to outbreaks.
• Genes for novel SEs and untested SEls are prevalent in S. aureus, suggesting a potentially significant role in pathogenesis.

Conclusions:

• The diversity of staphylococcal toxins, including novel SEs and SEls, is substantial.
• The emetic potential and pathogenic role of many newly identified staphylococcal toxins may be underestimated.
• Further research is needed to fully elucidate the contribution of these toxins to staphylococcal infections and foodborne diseases.