PRODUCTION OF STAPHYLOCOCCAL ENTEROTOXIN-D IN FOODS BY LOW-ENTEROTOXIN-PRODUCING STAPHYLOCOCCI

dc.creatorPEREIRA, JL
dc.creatorSALZBERG, SP
dc.creatorBERGDOLL, MS
dc.date1991
dc.dateOCT
dc.date2014-12-16T11:33:30Z
dc.date2015-11-26T16:58:55Z
dc.date2014-12-16T11:33:30Z
dc.date2015-11-26T16:58:55Z
dc.date.accessioned2018-03-28T23:46:33Z
dc.date.available2018-03-28T23:46:33Z
dc.identifierInternational Journal Of Food Microbiology. Elsevier Science Bv, v. 14, n. 1, n. 19, n. 25, 1991.
dc.identifier0168-1605
dc.identifierWOS:A1991GM10100003
dc.identifier10.1016/0168-1605(91)90033-L
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/70444
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/70444
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/70444
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1278054
dc.descriptionThe goal of this investigation was to determine whether staphylococcal strains producing enterotoxins at nanogram levels per milliliter in laboratory medium, not detectable by gel diffusion methods, could produce sufficient enterotoxin in foods to result in food poisoning. Three low-enterotoxin D (SED)-producing strains were selected for this research b,cause this enterotoxin is produced in smaller amounts than the other enterotoxins. The foods used were cream pie and cooked ham, divided into two portions, sterile and non-sterile. Each portion was inoculated with known concentrations of the staphylococcal strains under study and incubated for 48 h at 25, 30, and 37-degrees-C. Samples were taken after 24 and 48 h. Enterotoxin was detectable in both sterilized and unsterilized cream and ham after 24 h at 37-degrees-C with an inoculum of 10(3)/g. Some strains produced detectable amounts of enterotoxin in the sterilized foods after 24 h at 30-degrees-C and some produced detectable amounts of enterotoxin in the sterilized foods after 24 h at 25-degrees-C with inocula of 10(4)/g. It can be concluded that staphylococcal strains producing enterotoxin at ng/ml levels in laboratory medium, not detectable by gel diffusion methods, can produce sufficient enterotoxin (ng/g) in foods to cause food poisoning.
dc.description14
dc.description1
dc.description19
dc.description25
dc.languageen
dc.publisherElsevier Science Bv
dc.publisherAmsterdam
dc.publisherHolanda
dc.relationInternational Journal Of Food Microbiology
dc.relationInt. J. Food Microbiol.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectSTAPHYLOCOCCUS
dc.subjectENTEROTOXIN PRODUCER
dc.subjectNG/ML LEVEL
dc.titlePRODUCTION OF STAPHYLOCOCCAL ENTEROTOXIN-D IN FOODS BY LOW-ENTEROTOXIN-PRODUCING STAPHYLOCOCCI
dc.typeArtículos de revistas


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