e Molecular characterization of isolates from staphylococcal food poisoning (SFP) outbreaks in Japan showed that the dominant lineage causing SFP outbreaks is clonal complex 81 (CC81), a single-locus variant of sequence type 1, coagulase type VII, positive for sea and/or seb, and positive for seh. Among various CC lineages producing staphylococcal enterotoxin A, CC81 showed the highest toxin productivity.
Staphylococcal food poisoning (SFP), one of the most common food-borne diseases, results from the consumption of foods containing toxic amounts of staphylococcal enterotoxins (SEs) (1-4). SFP is associated with toxigenic Staphylococcus aureus strains that produce one or more members of a family of genes encoding heat-stable SEs. Recently, a superfamily of more than 23 different SEs and SE-like toxins (SEls) was studied for their biological activities (4-8). These bacterial toxins are also known as pyrogenic superantigens that stimulate polyclonal T-cell proliferation and can potentially cause toxic shock syndrome (1-4). The genes for SEs and SEls are harbored by various mobile genetic elements and/or genomic islands, including prophages, plasmids, S. aureus pathogenicity islands (SaPIs), and Sa. To date, in addition to the five classical types of SEs (SEA through SEE), 18 new types of SEs and SEls (SEG through SElX) have been described (4-8). Our recent study confirmed the emetic potential of SElK, SElL, SElM, SElN, SElO, SElP, and SElQ in the monkey, and these SEls were renamed SEK, SEL, SEM, SEN, SEO, SEP, and SEQ, respectively (9). Comparing SEs and SEls, SEA is considered the most important SE causing SFP. S. aureus is a common commensal bacterium of the skin and mucosal surfaces of humans, with estimates of 20% persistent and 60% intermittent colonization (10). Food handlers carrying enterotoxin-producing S. aureus in their nasal cavities or on their skin are important sources of food contamination during the cooking process (3). Contamination with S. aureus is believed to be associated primarily with improper handling of cooked or processed foods with improper storage under conditions that allow the growth of S. aureus and the production of SEs. Reports concerning the molecular epidemiology and genetic diversity of the isolates from SFP outbreaks are limited when clinical isolates are compared. In this investigation, we ex-