Staphylococcus aureus strain S-6, producer of enterotoxins A and B; strain FRI-913, producer of enterotoxins A, C, and E; and strain FRI-196E, producer of enterotoxins A and D, were grown in milk (pH 6.8), potato salad with mayonnaise, and boiled egg white (pH 8.0–8.5). Enterotoxins were detectable in milk incubated at 26°C when colony counts were less than 106. Enterotoxin production by strain S-6 was detectable in potato salad at 106 CFU at both 26 and 37°C. Enterotoxin A production by strain FRI-913 was detectable at approximately 106 CFU/g, whereas enterotoxin C was detectable only when growth reached approximately 108 CFU/g. Production of enterotoxins A and D by strain FRI-196E was detectable when growth was greater than 107 CFU/g. Production of enterotoxins A and B by strain S-6 in boiled egg white was detectable at greater than 106 CFU/g. In most experiments, enterotoxins A and C from strain FRI-913 were detectable when cell counts were greater than 107 CFU/g, whereas enterotoxin A and enterotoxin D production by strain FRI-196E was detectable at counts between 105 and 106 CFU/g. It can be concluded that enterotoxin production is influenced by the time of incubation and the composition and pH of the food.
Selective Enterotoxin Production in Foods by Staphylococcus aureus Strains That Produce More Than One Enterotoxin
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HELENA RODRIGUES LOPES, ALBA LUCIA SOLINO NOLETO, MARC DIAZ de LAS HERAS, MERLIN S. BERGDOLL; Selective Enterotoxin Production in Foods by Staphylococcus aureus Strains That Produce More Than One Enterotoxin. J Food Prot 1 June 1993; 56 (6): 538–540. doi: https://doi.org/10.4315/0362-028X-56.6.538
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