Abstract
Staphylococcal enterotoxins, produced by Staphylococcus aureus and few other species of coagulase positive staphylococci (CPS), are the etiological agents of the staphylococcal food poisoning (SFP), one of the most widespread foodborne intoxications. In this chapter, we will provide an overview of the SFP and its causative agents. We will describe the most used culture-dependent and culture-independent methods to detect CPS, or even the most attractive ones for their future exploitation, providing the reader with new insights on how and when they can be exploited to ensure the identification, quantitative detection, and types of these important pathogenic bacteria. Moreover, classical and advanced methods to quantitatively detect staphylococcal enterotoxins will be provided.
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