Staphylococcus aureus (foodborne) is a Gram-positive foodborne pathogen1 that can cause severe foodborne disease. A publication by Scallan et al.2 in 2011 estimated that 241,148 human foodborne Staphylococcus aureus cases, including 6 deaths, occur annually in the US.
Key laboratories studying various aspects of foodborne Staphylococcus aureus in the US and Canada include:
Cullor laboratory, University of California - Davis, USA
Donnelly laboratory, University of Vermont, USA
Miller laboratory, Pennsylvania State University, USA
Worobo laboratory, Cornell University, USA
Key laboratories studying various aspects of foodborne Staphylococcus aureus in Europe include:
Bolton laboratory, Ashtown Food Research Center, Ireland
Garcia-Armesto laboratory, University of Leon, Spain
Galvez laboratory, University of Jaen, Spain
Hill laboratory, University College Cork, Ireland
Key laboratories studying various aspects of foodborne Staphylococcus aureus in South and Latin America include:
Key laboratories studying various aspects of foodborne Staphylococcus aureus in Asia and Australia include:
Isshiki laboratory, Ochanomizu University, Japan
Additional resources on foodborne Staphylococcus aureus:
A number of key sources on foodborne Staphylococcus aureus are available.
CDC - http://www.cdc.gov/ncidod/dbmd/diseaseinfo/staphylococcus_food_g.htm
References
1http://en.wikipedia.org/wiki/Staphylococcus_aureus (see also: http://en.wikipedia.org/wiki/Toxic_shock_syndrome)
2Scallan et al. 2011.Emerging Infectious Diseases 17:7-15 PMID:21192848