ABSTRACT
Staphylococcal food poisoning, one of the most common food borne diseases in the world, is caused by ingesting staphylococcal enterotoxins, which are produced mainly by enterotoxigenic strains of Staphylococcus aureus (S. aureus) and sometimes by other Staphylococcus species. Currently, 22 different staphylococcal enterotoxins have been identifi ed (Hennekinne et al. 2012).
