Table 1.
Origin and details of the strains selected for this study.
| Strain | Origin | Year | City, Country | Etiological Food | Patients | Symptoms 1 | Reference |
|---|---|---|---|---|---|---|---|
| ProNaCC1 | Routine analysis | 2009 | Haute-Savoie, France | Cheese (Tomme) |
Not involved | Not reported | This study |
| ProNaCC2 | Staphylococcal Food-borne Poisoning | 2009 | Sommes, France | Cheese (Mont d’Or du Jura) |
23 | AC, D, F, N, V | [47] |
| ProNaCC4 | Staphylococcal Food-borne Poisoning | 2012 | Hautes-Vienne, France | Cheese (Basque Lait Cru Brebis) |
3 | AC, D, N, V | This study |
| ProNaCC5 | Staphylococcal Food-borne Poisoning | 2014 | Loire, France | Cheese (Raclette) |
5 | AC, D, V | This study |
| ProNaCC6 | Routine analysis | 2014 | Alpes de Haute Provence, France | Composed Salad (tuna-corn-beets-apple) |
Not involved | Not reported | This study |
| ProNaCC7 | Routine analysis | 2015 | Vercelli, Italy | Cheese (Tomme) |
Not involved | Not reported | [48] |
1 Detailed information about the symptoms reported: AC: Abdominal cramps; D: diarrhoea; F: Fever; N: Nausea; V: Vomiting.