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The Incidence of Enterotoxin Production in Strains of Staphylococcus aureus Isolated from Foods
Author(s) -
Payne D. N.,
Wood J. M.
Publication year - 1974
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.1365-2672.1974.tb00446.x
Subject(s) - enterotoxin , staphylococcus aureus , microbiology and biotechnology , biology , bacteriophage , bacteria , gene , escherichia coli , genetics
S ummary . The production of staphylococcal enterotoxins A, B, C, D and E among 200 strains of Staphylococcus aureus was surveyed using a double diffusion immunoprecipitation technique. Enterotoxin A was found to occur most frequently and enterotoxin B least frequently. The distribution of enterotoxigenicity in strains isolated from meat products differed from that of strains isolated from dairy products. The correlations of porcine plasma coagulation and of bacteriophage pattern with enterotoxigenicity were determined.