Staphylococcal enterotoxins which can be released in food by coagulase positive-staphylococci mainly Staphylococcus aureus, are considered as one of the major cause of food-borne outbreaks worldwide. A recent report of the European Food Safety Authority estimated that staphylococcal enterotoxins correspond to the fourth rank of pathogens in food poisoning outbreaks, after Salmonella, viruses and Campylobacter. In suspected staphylococcal food outbreaks, the etiologic agent was not demonstrated, questioning either the suitability of monitoring methods to detect enterotoxins, either the lack of knowledge about the staphylococcal contamination of food. Until 1996, five enterotoxins (SEA to SEE) were known to be involved in food poisoning outbreaks. However, with the development of molecular-based methodology, other types of enterotoxins (from SEH to SElV2) have been reported but only based on DNA sequences comparison and superantigenic action. S. aureus can easily enter the food chain as they are usually present in mammals (responsible of mastitis) and poultry; but most outbreaks are linked to a lack in the hygiene rules when manufacturing, cooking or distributing the food. The presentation will report the last information about occurrence and characterisation of staphylococcal food outbreaks and the contamination of food products by enterotoxins. The official investigation scheme for such outbreaks will be explained. The analytical approach will be described, pointing out the main difficulties of the currently-used analytical methods. Finally, the implementation of an European network and monitoring plans will be shown to illustrate the efforts made by the European community to control this kind of outbreaks.