Staph enterotoxins (SET) A, B, C, D, E

Staphylococcus aureus produce one or more heat stable proteins, which behave as enterotoxins. These are the causative agents for a number of food poisoning cases. Generally, it is assumed that a population of 5 x 10⁵ cells of enterotoxin producing Staphylococcus aureus strains per gram of food is required to lead to an intoxication. However, other studies show that only 100 - 200 ng of Staphylococcus enterotoxins can lead to symptoms of food poisoning.

SET intoxications have been frequently associated with pasta, finished meat products, milk, milk products, ice cream, egg products, salads, breads, cakes, pastries, and stuffings as well as with foods prepared from these products. The enterotoxins of the serological group A, B, C, D, E are very significant.

Using the RIDASCREEN® SET A,B,C,D,E assay, it is possible to detect Staphylococcus aureus enterotoxins in fluid and solid foods as well as in crude culture extracts rapidly and with accuracy.
 
   
<b>Format: </b>
96 well microtitreplate
 
<b>Detection limit: </b>
depending on the tested food sample (approx. 0.2 - 0.7 ppb)
 
<b>Time requirement: </b>
incubation time 2 h 30 min
 
<b>Sample preparation: </b>
homogenization and centrifugation
 
<b>Samples per kit: </b>
12 strips for analysis of 12 samples
 
Positive control - qualitative results 

Negative control - qualitative results

<b>Measurement: </b>
microtiter plate reader (450 nm)

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