Staphylococcal food poisoning is one of the most common poisonings occurring all over the world with the ingestion of enterotoxins produced by enterotoxigenic staphylococci in foodstuffs.

Enterotoxogenic staphylococci are found in protein-rich animal foods. Staphylococcal enterotoxins are a heterogeneous group of simple single chain proteins. Its most important properties are their heat resistance. Therefore, cooking, pasteurizing or similar heat applications and activities can not be stopped completely. For example, the A and B species of staphylococcal enterotoxins are completely inactive at 100 grade 90 per minute and C type at 100 grade 180 minute. The purity, amount, pH value of the toxin and the method applied are effective in their durability. Toxins are highly resistant to gamma rays and drying.

The five basic types of staphylococcal enterotoxins (species A, B, C, D and E) are heat-resistant enterotoxins. Other enterotoxin species have been found in recent years, but their poisoning effects have not been fully elucidated. Comprehensive studies on staphylococcal food poisoning are currently underway and significant progress is being made in molecular terms.

Staphylococcal aureus, the most important species of staphylococcal enterotoxins, is a pathogen that enters the top three in food poisoning in many countries. Every year in the United States, nearly one million people are affected by food-borne diseases, and nearly one thousand of them suffer from death. Every year, the average 80 billion dollar economic loss occurs. Approximately 9 billion dollars are spent annually as production losses and medical expenses.

In the advanced laboratories, A, B, C, D, E type staphylococcal enterotoxin analyzes are performed in all foodstuffs among microbiological analyzes. In these studies, a single analysis method is also used to obtain rapid analysis. In addition, the analyzes are based on standards published by national and international organizations.