ABSTRACT

The SE (serotypes A-R) are associated with one of the most prevalent forms of food poisoning found throughout the world [2,16-19]. It is evident that various populations are naturally exposed to these toxins, as demonstrated by Staphylococcal enterotoxin B (SEB) seroconversion rates [20]. However, whether humans develop toxin-specific antibodies following ingestion of contaminated food and/or colonization by a toxin-producing strain of

S. aureus

still remains a mystery. The first definitive report of human staphylococcal food poisoning was in 1914 after consumption of milk from a cow with

S. aureus

–induced mastitis. SE poisoning typically occurs after ingesting processed meats or dairy products previously contaminated by improper handling and storage at temperatures conducive to

S. aureus

growth and production of one or more SE. Only microgram quantities of consumed toxin are needed to cause emesis and diarrhea within about 4 hours, and one may still experience a general malaise 24-72 hours later [18]. Food poisoning by the SE, with SEA representing the most commonly implicated serotype [21], is rarely fatal among normally healthy individuals; however, children and the elderly do represent the highest-risk groups. Host-derived inflammatory compounds such as prostaglandins and leukotrienes may play a role in mediating the enteric effects [22,23]. In addition to causing food poisoning, the SE are considered potential nefarious agents for biological warfare and bioterrorism [24].