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Staphylococcus aureus (foodborne) is a Gram-positive foodborne pathogenNon-O157 Shiga-like toxin-producing E.coli (STEC) are Gram-negative foodborne pathogens¹ that can cause severe foodborne disease. A publication by Scallan et al.² in 2011 estimated that 1112,064 752 human foodborne Staphylococcus aureus non-O157 STEC cases, including 6 0 deaths, occur annually in the US.

Key laboratories studying various aspects of foodborne Staphylococcus aureus non-O157 STEC in the US US and Canada include:

Food Safety and Enteric Pathogens Research Unit, United States Department of Agriculture, USA

STEC Center, Michigan State University, USA

Key laboratories studying various aspects of foodborne Staphylococcus aureus non-O157 STEC in Europe include:

Dipartimento di Scienze degli Alimenti, Italy

Institute for Hygiene and the National Consulting Laboratory for Haemolytic Uraemic Syndrome, Germany

Laboratoire d’Etudes et de Recherches sur la Qualite´ des Aliments et les Proce´ de´ s Agroalimentaires, France

National Reference Laboratory for Escherichia coli, Germany 

Key laboratories studying various aspects of foodborne Staphylococcus aureus non-O157 STEC in South and Latin Latin America include:

Instituto Tecnología de Alimentos, Argentina

Key laboratories studying various aspects of foodborne Staphylococcus aureus non-O157 STEC in Asia and Australia include:

Department of Public Health, Korea

National Institute of Health Sciences, Japan 

Additional resources on foodborne Staphylococcus aureusnon-O157 STEC:
A number of key sources on foodborne Staphylococcus aureus non-O157 STEC are available. 

 References
¹http://en.wikipedia.org/wiki/StaphylococcusEscherichia_aureuscoli (see also: http://en.wikipedia.org/wiki/ToxicVerotoxin-producing_shockEscherichia_syndromecoli)
²Scallan et al. 2011.Emerging Infectious Diseases 17:7-15  PMID:21192848