Skip to main content

Enterotoxin H in Staphylococcal Food Poisoning

Buy Article:

$37.00 plus tax (Refund Policy)


Seven members of one family became ill with vomiting and diarrhea 4 h after eating a type of cheese produced in the state of Minas Gerais, Brazil. Staphylococcus aureus (2.9 × 108 CFU/g) that produced enterotoxin H (SEH) was isolated from the cheese. A low level of this enterotoxin was detected in the cheese extract before and after concentration 20-fold by copper chelate chromatography. The amount of SEH produced by the staphylococcal strain was 180 ng/ml of culture supernatant with production by the sac culture method, If only the ELISA ball kit had been used, it would have been concluded that enterotoxin D was the cause of the food poisoning.


Document Type: Research Article

Affiliations: 1: Fundaçáo Ezequiel Dias, Laboratório de Staphylococci, Rua Conde Pereira Carneiro 80, Gameleira, CEP 30510-010, Belo Horizonte, MG, Brazil 2: FEA UN1CAMP C.P. 6121 13083-970, Campinas, SP, Brazil 3: Food Research Institute, University of Wisconsin, 1925 Willow Drive, Madison, Wisconsin 53706, USA

Publication date: 1996-05-01

More about this publication?
  • Access Key
  • Free ContentFree content
  • Partial Free ContentPartial Free content
  • New ContentNew content
  • Open Access ContentOpen access content
  • Partial Open Access ContentPartial Open access content
  • Subscribed ContentSubscribed content
  • Partial Subscribed ContentPartial Subscribed content
  • Free Trial ContentFree trial content
Cookie Policy
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more