The toxicity of Staphylococcus aureus is largely due to the production of various toxins. One of the most notable toxins is the enterotoxin, which is responsible for staphylococcal food poisoning. This enterotoxin is heat-stable and can survive cooking temperatures, making it particularly hazardous. Other important toxins include toxic shock syndrome toxin-1 (TSST-1) and exfoliative toxins, which contribute to toxic shock syndrome and scalded skin syndrome, respectively.
