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Enterotoxin production by strains of Staphylococcus aureus isolated from foods and human beings

Published online by Cambridge University Press:  15 May 2009

Antonnette A. Wieneke
Antonnette A. Wieneke
Affiliation:
Food Hygiene Laboratory, Central Public Health Laboratory, Colindale Avenue, London, NW9 5HT
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Summary

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Enterotoxin production by strains of Staphylococcus aureus isolated from routine samples of foods and from human beings was investigated. Twenty-one to 26% of 112 strains isolated from raw meat, sausages and poultry and 32–36% of 183 strains isolated from cooked foods, e.g. meat, chicken and frozen seafoods, produced enterotoxins A, B, C, D or E. Staph. aureus isolated from raw meat and chicken less frequently produced enterotoxins A, B, C or E and more frequently enterotoxin D, than those from cooked meat and seafoods. Of the 113 strains isolated from cheese and raw milk 6–11% produced enterotoxin and most of these produced enterotoxin D. Only a few strains isolated from foods produced enterotoxin E. Results of enterotoxin tests on Staph. aureus from human beings resembled those on strains from cooked foods.

Type
Research Article
Information
Journal of Hygiene , Volume 73 , Issue 2 , October 1974 , pp. 255 - 262
Copyright
Copyright © Cambridge University Press 1974

References

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