Staphylococcal Enterotoxin (SE)
Definition
A family of heat-stable superantigen toxins (SEA to SEE most common) produced by Staphylococcus aureus in protein-rich food held at warm temperature. Resists boiling. Causes explosive vomiting within 1 to 6 hours. Detected by ELISA and confirmed by mass spectrometry.
- Source
- Staphylococcus aureus in protein-rich food
- Common types
- SEA to SEE
- Heat stability
- Resists boiling
- Onset
- 1 to 6 hours, explosive vomiting
Common questions
Why can food poisoned by staphylococcal enterotoxin still cause illness after thorough cooking?+
The toxin itself is heat-stable and survives boiling even though the bacteria that produced it are killed, so reheating contaminated food does not neutralise the pre-formed toxin already present.
How is staphylococcal enterotoxin distinguished from a bacterial infection in a food poisoning case?+
The very short onset window of 1 to 6 hours and the predominance of vomiting over diarrhoea point to a pre-formed toxin rather than an infection needing bacterial growth in the gut, and ELISA followed by mass spectrometry confirms the specific toxin type.
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