Bacterial Toxins

The main causative agents of food poisoning are enterotoxins of Staphylococcus aureus next to the intoxication with Salmonella. Among the strains of Staphylococcus aureus other Staphylococci species as S. hyicus and S. intermedius are able to produce one or more heat stable proteins which behave like enterotoxins.

Available parameters:

• Total staphylococcal toxins
• Staphylococcal toxin A, B, C, D and E​

Escherichia E. coli (“EHEC”) able to release toxic substances verotoxin or shiga toxin and are therefore also known as verotoxin-producing E. coli (“VTEC”) or shiga toxin-producing E. coli (“STEC”). Infections with STEC/VTEC are ranked as one of the most common food-related bacterial diseases that can even result in death. Sources of contamination mainly include raw meat and unpasteurized dairy products.

Available Parameters:

• Escherichia coli eae gene
• Shiga toxin-producing E.coli