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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

FDA - http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm070015.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