Enterotoxin H in Staphylococcal Food Poisoning
Source: Journal of Food Protection®, Number 5, May 1996, pp. 448-561 , pp. 559-561(3)
Abstract: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: May 1, 1996
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