Bacterial toxins are food safety hazards causing about 10% of all reported foodborne outbreaks in Europe. Pertinent to Gram‐positive pathogens, the most relevant toxins are emetic toxin and diarrheal enterotoxins of Bacillus cereus, neurotoxins of Clostridium botulinum, enterotoxin of Clostridium perfringens, and a family of enterotoxins produced by Staphylococcus aureus and some other staphylococci. These toxins are the most important virulence factors of respective foodborne pathogens and a primary cause of the related foodborne diseases. They are proteins or peptides that differ from each other in their size, structure, toxicity, toxicological end points, solubility, and stability, types of food matrix to which they are mostly related to. These differences influence the characteristics of required detection methods. Therefore, detection of these toxins in food samples, or detection of toxin production capacity in the bacterial isolate, remains one of the cornerstones of microbial food analysis and an essential tool in understanding the relevant properties of these toxins. Advanced research has led into new insights of the incidence of toxins, mechanisms of their production, their physicochemical properties, and their toxicological mode of action and dose‐response profile. This review focuses on biological, immunological, mass spectrometry, and molecular assays as the most commonly used detection and quantification methods for toxins of B. cereus, C. botulinum, C. perfringens, and S. aureus. Gathered and analyzed information provides a comprehensive blueprint of the existing knowledge on the principles of these assays, their application in food safety, limits of detection and quantification, matrices in which they are applicable, and type of information they provide to the user.

中文翻译：

---

检测与革兰氏阳性菌引起的食源性疾病相关的毒素

细菌毒素是食品安全危害，在欧洲所有报告的食源性疾病暴发中约占 10%。与革兰氏阳性病原体相关的毒素是蜡状芽孢杆菌的催吐毒素和腹泻肠毒素、肉毒梭菌的神经毒素、产气荚膜梭菌的肠毒素和由金黄色葡萄球菌产生的肠毒素家族和其他一些葡萄球菌。这些毒素是各种食源性病原体最重要的毒力因子，也是相关食源性疾病的主要原因。它们是在大小、结构、毒性、毒理学终点、溶解性和稳定性以及与它们最相关的食物基质类型方面彼此不同的蛋白质或肽。这些差异会影响所需检测方法的特性。因此，检测食品样品中的这些毒素，或检测分离菌中的毒素生产能力，仍然是微生物食品分析的基石之一，也是了解这些毒素相关特性的重要工具。先进的研究使人们对毒素的发生率、产生机制、理化特性、以及它们的毒理学作用方式和剂量反应曲线。本综述侧重于生物、免疫学、质谱和分子分析，这些分析是最常用的毒素检测和定量方法。蜡状芽孢杆菌、肉毒梭菌、产气荚膜梭菌和金黄色葡萄球菌。收集和分析的信息提供了现有知识的全面蓝图，这些知识涉及这些测定的原理、它们在食品安全中的应用、检测和定量限、它们适用的基质以及它们提供给用户的信息类型。