Artículos de revistas
Enterotoxin H in staphylococcal food poisoning
Registro en:
Journal Of Food Protection. Int Assoc Milk Food Environmental Sanitarians, Inc, v. 59, n. 5, n. 559, n. 561, 1996.
0362-028X
WOS:A1996UM30200021
Autor
Pereira, ML
DoCarmo, LS
dosSantos, EJ
Pereira, JL
Bergdoll, MS
Institución
Resumen
Seven members of one family became ill with vomiting and diarrhea 4 h after eating a type of cheese produced in the state of Minas Gerais, Brazil. Staphylococcus aureus (2.9 X 10(8) CFU/g) that produced enterotoxin H (SEH) was isolated from the cheese. A low level of this enterotoxin was detected in the cheese extract before and after concentration 20-fold by copper chelate chromatography. The amount of SEH produced by the staphylococcal strain was 180 ng/ml of culture supernatant with production by the sac culture method. If only the ELISA ball kit had been used, it would have been concluded that enterotoxin D was the cause of the food poisoning. 59 5 559 561