Staphylococcus enterotoxins (SE) are produced by Staphylococcus aureus. Although Staph bacteria can be killed by high temperatures, the toxins produced are not destroyed and will still be able to cause illness. When in food, very small doses of toxin can cause staphylococcal food-borne disease. An estimated .1 μg of SEs can cause staphylococcal food poisoning in humans.
This method is able to detect presence of any of 7 Staphylococcal Enterotoxins in cheese and other foods at a sensitivity of at least 1 ng/ml of extract