Many foodstuffs, including animal foods first, cause staphylococcal food poisoning. This type is used in cooked or undercooked animal food products, beef, chicken, turkey and pork meat, all dairy products, especially milk powder and cheeses, various meat salads, fish, eggs, cream pastry products and frozen sauces made from milk, sugar and eggs. food poisoning is encountered.

Staphylococcal food poisoning is caused by the ingestion of toxins produced in foodstuffs by enterotoxigenic staphylococci. Symptoms of poisoning occur between half an hour and 8 hours. It is characterized by nausea, severe cramps, vomiting, pain and diarrhea. In addition, dizziness, headache, fatigue, low pulse and respiratory problems are also seen. However, the most common staphylococcal food poisoning is vomiting and diarrhea.

A blood test that determines the presence of antibodies produced against a particular microorganism is called serology. For staphylococcal enterotoxins that cause poisoning in foodstuffs, seven toxin species have been identified serologically. These are A, B, C, C2, C3, D and E species. These species are analyzed in staphylococcus enterotoxin analyzes performed on food and bacterial cultures in laboratories. One of the methods used in these analyzes is Real Time PCR. With this method, the DNA structure can be determined and quantified in real time using fluorescent dyes. In the diagnosis of animal diseases, real-time PCR technique is used more than conventional PCR technique.

 

In advanced laboratories, staphylococcal enterotoxin analyzes of type A, B, C, D, E in all foodstuffs are performed by Real Time-PCR method. These studies are based on standards published by national and international organizations.