Production Of Staphylococcal Enterotoxin D In Foods By Low-enterotoxin-producing Staphylococci.

dc.creatorPereira, J L
dc.creatorSalzberg, S P
dc.creatorBergdoll, M S
dc.date1991-Oct
dc.date2015-11-27T12:18:54Z
dc.date2015-11-27T12:18:54Z
dc.date.accessioned2018-03-29T00:52:07Z
dc.date.available2018-03-29T00:52:07Z
dc.identifierInternational Journal Of Food Microbiology. v. 14, n. 1, p. 19-25, 1991-Oct.
dc.identifier0168-1605
dc.identifier
dc.identifierhttp://www.ncbi.nlm.nih.gov/pubmed/1742169
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/194004
dc.identifier1742169
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1294237
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 because 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.description19-25
dc.languageeng
dc.relationInternational Journal Of Food Microbiology
dc.relationInt. J. Food Microbiol.
dc.rightsfechado
dc.rights
dc.sourcePubMed
dc.subjectAnimals
dc.subjectDairy Products
dc.subjectEnterotoxins
dc.subjectEnzyme-linked Immunosorbent Assay
dc.subjectFood Microbiology
dc.subjectMeat
dc.subjectStaphylococcal Food Poisoning
dc.subjectStaphylococcus Aureus
dc.subjectSwine
dc.titleProduction Of Staphylococcal Enterotoxin D In Foods By Low-enterotoxin-producing Staphylococci.
dc.typeArtículos de revistas


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