Foodborne group A Streptococcus is a Gram-positive¹ foodborne pathogen that can cause foodborne disease. A publication by Scallan et al.² in 2011 estimated that 11,217 human foodborne Streptococcus (group A) case, including 0 deaths, occur annually in the US.

Key laboratories studying various aspects of foodborne group A Streptococcus in the US and Canada include:

Cunningham labotary, University of Oklahoma, USA

Martin laboratory, Baylor College of Medicine, USA

Schukken laboratory, Cornell University, USA

Key laboratories studying various aspects of foodborne group A Streptococcus in Europe include:

Graber laboratory, University of Berne, Switzerland

Zadoks laboratory, University of Edinburgh, EU

Key laboratories studying various aspects of foodborne group A Streptococcus in South and Latin America include:

Key laboratories studying various aspects of foodborne group A Streptococcus in Asia and Australia include:

Suzuki laboratory, Azabu University, Japan

Additional resources on foodborne group A Streptococcus:
http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm070584.htm

http://en.wikipedia.org/wiki/Streptococcus

http://en.wikipedia.org/wiki/Group_A_streptococcal_infection

Scallan et al. 2011.Emerging Infectious Diseases 17:7-15  PMID:21192848