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Enterotoxigenicity of Staphylococcus aureus strains isolated from poultry: raw poultry carcases as a potential food‐poisoning hazard
Author(s) -
Harvey J.,
Patterson J.T.,
Gibbs P.A.
Publication year - 1982
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.1365-2672.1982.tb04847.x
Subject(s) - enterotoxin , staphylococcus aureus , microbiology and biotechnology , biology , poultry farming , food poisoning , food science , veterinary medicine , bacteria , medicine , escherichia coli , gene , ecology , genetics , biochemistry
Staphylococcus aureus strains were isolated from end‐of‐lay poultry carcases obtained from a plant at two different stages of processing before and after storage at different temperatures. These strains were supplemented with Staph. aureus strains isolated from poultry from a wide range of sources and biotyped, phage typed, and tested for production of enterotoxins A‐E. The isolates were found to consist of poultry and human specific strains and each of these groups contained strains able to produce enterotoxin. Poultry strains produced only enterotoxin D whereas human strains produced enterotoxins A, C and D. The hen carcases used in storage experiments were found to be naturally contaminated with enterotoxin D producing staphylococci. No enterotoxin D could be detected on any of the carcases even after storage at temperatures which allowed multiplication of the organisms to occur (final Staph. aureus counts ranged from 10 2 to 10 7 /16 cm 2 of breast skin).