Serological Identification of Enterotoxigenic Staphylococci from Cheese-Reference-Cited by-同舟云学术

Serological Identification of Enterotoxigenic Staphylococci from Cheese

Published:1967-11 Issue:6 Volume:15 Page:1382-1387
ISSN:0003-6919
Container-title:Applied Microbiology
language:en
Short-container-title:Appl Microbiol

Author:

Donnelly C. B.¹,Leslie J. E.¹,Black L. A.¹,Lewis K. H.¹

Affiliation:

1. Milk and Food Research, National Center for Urban and Industrial Health, Public Health Service, Cincinnati, Ohio 43226

Abstract

Single and double gel-diffusion techniques were employed to examine serologically coagulase-positive staphylococci from cheese for enterotoxigenicity. Supernatant fluid from sac cultures was examined for enterotoxins A and B. The results indicated that 9 of 155 cultures from market cheese and 7 of 77 cultures from food-poisoning cheese produced enterotoxin A, and that none of the cultures produced detectable levels of enterotoxin B. Results of serological tests were confirmed by intravenous injection of cats.

Publisher

American Society for Microbiology

Subject

General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine

Link

https://journals.asm.org/doi/pdf/10.1128/am.15.6.1382-1387.1967

Reference21 articles.

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3. Identification of a new enterotoxin as enterotoxin C;BERGDOLL M. S.;J. Bacteriol.,1965

4. Staphylococcal enterotoxin;BERGDOLL M. S..;I. Purification. Arch. Biochem.,1959

5. Staphylococcal enterotoxin. Identification of a specific precipitating antibody with enterotoxin neutralizing property;BERGDOLL M. S.;J. Immunol.,1959

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