Výskumný ústav potravinársky

Koreneková, J. – Bírošová, L.
Staphylococcal enterotoxins and possibilities to prevent their production in food
Journal of Food and Nutrition Research, 64, 2025, č. 1, s. 1-15

Júlia Koreneková, Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 81237 Bratislava, Slovakia. E-mail: julia.korenekova@stuba.sk

Review
Received 21 June 2024; 1st revised 13 December 2024; accepted 18 December 2024; published online 20 February 2025.

DOI: https://doi.org/10.64122/YRKZ2709

Súhrn: Foodborne diseases represent a significant global public health problem. For this reason, food safety and quality are among the main priorities of many international and global organisations. An important risk factor for bacterial food poisoning is the consumption of food contaminated with toxinogenic bacteria. The most important causative agent of alimentary intoxications is Staphylococcus aureus. Staphylococcal poisoning occurs after ingestion of food containing staphylococcal enterotoxins produced by toxinogenic strains of staphylococci, especially S. aureus. Recent studies focus on the presence and toxinogenic character of S. aureus isolates from food; however, toxin production has also been detected in other coagulase-positive and even coagulase-negative staphylococci. If such toxinogenic staphylococci are also antibiotic resistant, the risk of poisoning, as well as the duration and cost of treatment, and the possibility of the spread and survival of these strains in the environment are increased. The main aim of this review is to summarise the current knowledge regarding the characteristics, expression, and control of staphylococcal enterotoxins in food matrices.

Kľúčové slová: Staphylococcus aureus; staphylococcal food poisoning; inhibition of enterotoxin production; food processing factors

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