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STAPHYLOCOCCAL ENTEROTOXIN B PRODUCTION IN HARD‐BOILED EGGS
Author(s) -
HARBRECHT DOUGLAS F.,
BERGDOLL MERLIN S.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb02601.x
Subject(s) - enterotoxin , food science , chemistry , ovalbumin , staphylococcus aureus , hydrolysate , microbiology and biotechnology , biology , bacteria , escherichia coli , biochemistry , immunology , antigen , genetics , hydrolysis , gene
Enterotoxin B was detected in hard‐boiled eggs that were cooled in water containing <10 2 CFU/ml Staphylococcus aureus strain FRI‐947 and incubated at 37°C for 24 hr. Factors affecting enterotoxin B production were the number of organisms in the cooling water, cooling time, egg temperature and the length of time and temperature at which the eggs were held after cooling. Addition of 1% ovalbumln or conalbumin to 3% protein hydrolysate powder plus 3% N‐Z Amine NAK medium in flasks, incubated with shaking, increased the enterotoxin B production by 10–30% but no enterotoxin was produced in ovalbumin or boiled egg white suspension alone.