Product introduction
The main causative agent of food poisoning are enterotoxins of Staphylococcus aureus next to the intoxication with Salmonella. Among the strains of Staphylococcus aureus other Staphylococci species as S. hyicus and S. intermedius are able to produce one or more heat stable proteins which behave like enterotoxins.Generally, it is assumed that a population of 5 x 105 cells of enterotoxin-producing Staphylococcus aureus strains per gram of food is required to lead to an intoxication. However, other studies showed that only 100 – 200 ng of Staphylococcus enterotoxins can lead to symptoms of food poisoning.
SET intoxications have been frequently associated with pasta, finished meat products, ham, pies, chicken meat products, fish, fish products, milk, milk products, ice-cream, egg products, salads, pastries and cake stuffing as well as preparations from these food products. The enterotoxins of the serological groups A, B, C, D and E are very significant.
Benefits:
Official European Screening Method for Staphylococcus enterotoxins.
Europe-wide ring study according to ISO 16140.