A recent study has demonstrated that seasonality and food type can influence the enteric toxicity and bacterial count of foodborne Staphylococcus aureus.

Researchers in Japan have published the first known study of Staphylococcus argenteus, a novel foodborne pathogen, in food processing facilities.

The key to preventing foodborne illness outbreaks associated with S. aureus, which is impervious to the cooking killstep, lies in the education of food handlers.