Enterotoxin H in staphylococcal food poisoning

dc.creatorPereira, ML
dc.creatorDoCarmo, LS
dc.creatordosSantos, EJ
dc.creatorPereira, JL
dc.creatorBergdoll, MS
dc.date1996
dc.dateMAY
dc.date2014-07-30T17:19:48Z
dc.date2015-11-26T16:31:45Z
dc.date2014-07-30T17:19:48Z
dc.date2015-11-26T16:31:45Z
dc.date.accessioned2018-03-28T23:12:55Z
dc.date.available2018-03-28T23:12:55Z
dc.identifierJournal Of Food Protection. Int Assoc Milk Food Environmental Sanitarians, Inc, v. 59, n. 5, n. 559, n. 561, 1996.
dc.identifier0362-028X
dc.identifierWOS:A1996UM30200021
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/64892
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/64892
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1270300
dc.descriptionSeven 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.
dc.description59
dc.description5
dc.description559
dc.description561
dc.languageen
dc.publisherInt Assoc Milk Food Environmental Sanitarians, Inc
dc.publisherDes Moines
dc.relationJournal Of Food Protection
dc.relationJ. Food Prot.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectenterotoxin H
dc.subjectstaphylococcal food poisoning
dc.subjectToxin
dc.titleEnterotoxin H in staphylococcal food poisoning
dc.typeArtículos de revistas


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