Staphylococcus aureus & other coagulase-positive staphylococci

Staphylococcus aureus, as well as several other staphylococci species, have the ability to produce enterotoxins and cause foodborne illness. The enterotoxins are heat-stable and can survive freezing and even thermal processes used for low-acid canned foods. Thus, illness may occur even when the bacteria itself has been successfully destroyed. 

Staphylococci are widespread in the environment, and S. aureus form part of normal human microflora. S. aureus is the predominant cause of staphylococci-related food poisoning. Food products that require significant handling are at a greater risk of contamination, and foods high in starch and protein are thought to favour toxin production.