Food-Borne Transmission of Staphylococci

Staphylococcal food poisoning (SFP) is widespread worldwide, but it is frequently underreported because the illness is relatively mild. Control strategies are complicated by the fact that enterotoxin-producing staphylococci do not always share the same phenotypical pattern; however, several methods, including physical and/or chemical treatments, application of natural antimicrobials, and also combined hurdles approaches have been proposed. Staphylococcus aureus can survive in a dry state, but outbreaks are usually due to postprocess contamination and/or thermal abuse. Staphylococcus intermedius and Staphylococcus pseudintermedius have also been involved in SFP. The persistence of S. aureus in food products and even in the food processing environment is related to its ability to form biofilm. Varying foods are more frequently associated with SFP in different countries, depending on food habits.