A decade later, in 1894, J. Denys determined that a family's illness, arising from the consumption of meat from a cow that had succumbed to vitullary fever, was attributed to the presence of pyogenic staphylococci.
In 1907, Owen detected staphylococci in dried beef associated with an outbreak exhibiting Staphylococcal food poisoning symptoms.
The confirmation of staphylococci's role in food poisoning was initially presented in 1914 by M. A Barber, who identified a toxin substance produced by staphylococci as the cause of Staphylococcal food poisoning. Barber was the pioneer scientist to establish the link between this type of food poisoning and a toxic substance in the food. He isolated staphylococci from contaminated milk originating from a cow with mastitis.
In 1922, Baerthlein reported a significant outbreak involving 2000 soldiers of the German army during World War I and established the potential role of bacteria.
In 1929, B Gail Dack rediscovered the participation of staphylococci in food poisoning while investigating an outbreak caused by a Christmas cake.
Today, there is widespread recognition that food poisoning caused by staphylococci constitutes a form of foodborne intoxication, with staphylococcal enterotoxins (SEs) acting as the primary causative agents.
Staphylococcal Food Poisoning History
