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 1,064 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:
Key laboratories studying various aspects of foodborne Staphylococcus aureus in Europe include:
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:
Additional resources on foodborne Staphylococcus aureus:
A number of key sources on foodborne Staphylococcus aureus are available.
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