Abstract
Staphylococcus aureus is one of the microorganisms involved with food-borne diseases (FBD), mainly associated to the consumption of manually processed and prepared food. The intoxication related with the presence of S. aureus involves the production of staphylococcal enterotoxins (SEs), which SEA and SEB are the best characterized between the more than 20 existent types. Classified as sup…