Foodborne group A Streptococcus is a Gram-positive1 foodborne pathogen that can cause foodborne disease. A publication by Scallan et al.2 in 2011 estimated that 11,217 human foodborne Streptococcus (group A) case, including 0 deaths, occur annually in the US.
Key laboratories studying various aspects of foodborne group A Streptococcus in the US and Canada include:
Bundle laboratory, University of Alberta, Canada
Collins laboratory, University of Washington, USA
Cunningham labotary, University of Oklahoma, USA
Martin laboratory, Baylor College of Medicine, USA
Rosenburg laboratory, Michigan State University, USA
Schlievert laboratory, University of Iowa, USA
Schukken laboratory, Cornell University, USA
Key laboratories studying various aspects of foodborne group A Streptococcus in Europe include:
Graber laboratory, University of Berne, Switzerland
Zadoks laboratory, University of Edinburgh, EU
Key laboratories studying various aspects of foodborne group A Streptococcus in Asia and Australia include:
Department of Microbiology and Immunology, National Cheng Kung University
Suzuki laboratory, Azabu University, Japan
Additional resources on foodborne group A Streptococcus:
http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm070584.htm
http://en.wikipedia.org/wiki/Streptococcus
http://en.wikipedia.org/wiki/Group_A_streptococcal_infection
Scallan et al. 2011.Emerging Infectious Diseases 17:7-15 PMID:21192848