Abstract
The staphylococci and their enterotoxins (SEs) are probably the most common cause of foodborne intoxication. There are numerous attributes that allow the major pathogen Staphylococcus aureus to act as an effective foodborne pathogen. This review will focus on the present knowledge of SEs and their production; examples of staphylococcal food poisoning outbreaks; nutritional factors affecting SE production; and select S. aureus-factors and -mechanisms that might be required for growth in food matrices.
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