Staphylococcal Growth and Enterotoxin Production in Meat-Reference-Cited by-同舟云学术

Staphylococcal Growth and Enterotoxin Production in Meat

Published:1963-11 Issue:6 Volume:11 Page:498-500
ISSN:0003-6919
Container-title:Applied Microbiology
language:en
Short-container-title:Appl Microbiol

Author:

Casman E. P.¹²,McCoy D. W.¹²,Brandly P. J.¹²

Affiliation:

1. Division of Microbiology, Food and Drug Administration, U.S. Department of Health, Education, and Welfare, Washington, D.C.

2. Meat Inspection Division, Agricultural Research Service, U.S. Department of Agriculture, Washington, D.C.

Abstract

Preliminary attempts were made to explain the association of staphylococcal food poisoning with cooked rather than uncooked meats. The abilities of various meats to support the growth of an enterotoxigenic staphylococcus, and the production of enterotoxin A, were determined. The production of enterotoxin was detected by means of serological procedures. Little or no growth was obtained when the inoculum was mixed with raw ground beef. When the surfaces of raw and cooked meats were inoculated, however, good growth was obtained with the production of enterotoxin.

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.11.6.498-500.1963

Reference12 articles.

1. Serologic studies of staphylococcal enterotoxin;CASMAN E. P.;Public Health Rept. (U.S.),1958

2. Further serological studies of staphylococcal enterotoxin;CASMAN E. P.;J. Bacteriol.,1960

3. Designation of staphylococcal enterotoxins;CASMAN E. P.;J. Bacteriol.,1963

4. A simplified micro double-diffusion agar precipitin technique;CROWLE A. J.;J. Lab. Clin. Med.,1958

5. Effect of freezing ground pork and subsequent storing above 32°F upon the bacterial flora;MILLER W. A.;Food Technol.,1955

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