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THE ‘VACUUM PACK’ METHOD OF PACKAGING FOODS IN RELATION TO THE FORMATION OF THE BOTULINUM AND STAPHYLOCOCCAL TOXINS
Author(s) -
THATCHER F. S.,
ROBINSON J.,
ERDMAN I.
Publication year - 1962
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1962.tb01127.x
Subject(s) - enterotoxin , microbiology and biotechnology , microbial toxins , toxin , fish <actinopterygii> , vacuum packing , food science , staphylococcus , clostridium botulinum , staphylococcus aureus , biology , chemistry , bacteria , fishery , genetics , escherichia coli , gene
Summary The development of botulinum toxin in smoked fish and of staphylococcal enterotoxin in packed bacon has been demonstrated. It is to be expected that these toxins may be produced in contaminated commercial products stored under conditions which permit substantial growth of the organisms, though formation of enterotoxin is not a predictable sequel to multiplication of staphylococci.