Effect of Toxin Concentration on the Heat Inactivation of Staphylococcal Enterotoxin A in Beef Bouillon and in Phosphate Buffer

Denny, Cleve B.; Humber, John Y.; Bohrer, C. Wallace

doi:10.1128/aem.21.6.1064-1066.1971

Cited by 34 publications

(12 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The toxin can remain serologically and biologically active after exposure to 121 °C for 19 to 30 min in buffer or beef bouillon (Denny et al, 1971, Humber et al, 1975, Tibana et al, 1987, Anderson, 1996. Denny et al (1971) and Lee et al (1977) demonstrated that using food as the heating medium was shown to increase the thermal stability of staphylococcal enterotoxin Ϸ 2-to 5-fold. They suggested that the food components provided some protective effect possibly through protein-protein interactions (Denny et al, 1971).…”

Section: Foodmentioning

confidence: 99%

“…Denny et al (1971) and Lee et al (1977) demonstrated that using food as the heating medium was shown to increase the thermal stability of staphylococcal enterotoxin Ϸ 2-to 5-fold. They suggested that the food components provided some protective effect possibly through protein-protein interactions (Denny et al, 1971). It has been reported that SEA remained serologically and biologically active after heat treatment in canned mushrooms at 121 and 127 °C for 16.5 to 28 min and 11 to 15 min, respectively (Anderson, 1996).…”

Section: Foodmentioning

confidence: 99%

See 1 more Smart Citation

Growth and Production of Enterotoxin A by Staphylococcus aureus on “Home‐style” French Fries

Doan¹,

Davidson

1999

Journal of Food Science

View full text Add to dashboard Cite

Staphylococcus aureus strains were inoculated onto freshcut oil-blanched potato strips stored at 21 or 26.7 °C for up to 9 h to determine if the microorganism was capable of growth and staphylococcal enterotoxin (SE) production. Potato strips were assayed for SE using a commercial ELISA kit prior to and following finish frying. S. aureus increased by 2.5 to 2.8 log CFU/g over 9 h at 26.7 °C, and SE was detected after 5 h. SE remained serologically detectable following finish frying of the potato strips. It is recommended that oil-blanched potato strips stored at 26.7 °C be finish fried and served, or discarded, within 3 to 4 h to prevent possible production of SE.

show abstract

Section: Foodmentioning

confidence: 99%

Section: Foodmentioning

confidence: 99%

Growth and Production of Enterotoxin A by Staphylococcus aureus on “Home‐style” French Fries

Doan¹,

Davidson

1999

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…SEs are resistant to inactivation by gastrointestinal proteases such as pepsin. Heat stability is one of the most important physical and chemical properties of SEs in terms of food safety (Denny et al 1971;Humber et al 1975;Lee et al 1977;Hoover et al 1983).…”

Section: Introductionmentioning

confidence: 99%

Comparison of Reverse Passive Latex Agglutination Test and Immunoblotting for Detection of Staphylococcal Enterotoxin a and B

Pinto

Forte

Ciccarese³

et al. 2004

Journal of Food Safety

View full text Add to dashboard Cite

Staphylococcal foodborne diseases resulting from consumption of food contaminated with staphylococcal enterotoxins (SEs) produced by certain strains of Staphylococcus aureus are the second most common foodborne illnesses in the world. Analytical methods are essential for routine monitoring purposes and safeguard public health. Different methods for SE detection have been proposed although their use in a complex matrix is often limited by the presence of substances that interfere with tests. In this article reverse passive latex agglutination (RPLA) and immunoblotting methods based on specific antibodies and currently available for SE detection have been compared. Culture filtrates from enterotoxin S. aureus strains isolated from cheese samples were identified by SET‐RPLA. Then the culture filtrates identified as staphylococcal enterotoxin A and staphylococcal enterotoxin B by RPLA test were analyzed with immunoblotting. The results obtained suggest that either SET‐RPLA or immunoblotting may be applied to culture filtrates for the detection of SEs with good correspondence of results. Although SET‐RPLA represents a simple method for routine monitoring purposes, a positive result by a rapid method (RPLA) is only regarded as presumptive and must be confirmed by standard methods (Feng 1996), such as immunoblotting method.

show abstract

“…They reported that meat proteins did not protect the toxin during heating. In contrast, Denny et al (3) demonstrated that thermal inactivation of staphylococcal en-' Michigan Agricultural Experiment Station journal article no. 7412.…”

mentioning

confidence: 94%

Effect of beef broth protein on the thermal inactivation of staphylococcal enterotoxin B1

Lee¹,

Stevenson²,

Harmon³

1977

Appl Environ Microbiol

View full text Add to dashboard Cite

Enterotoxin B produced by Staphylococcus aureus 243 in brain heart infusion broth was concentrated by dialysis against 40% polyethylene glycol (20 M), partially purified on a Sephadex G-100 column and heated at 1100C in thermal death time cans. Various heating menstrua included 0.04 M Veronal buffer (pH 7.4), beef broth, and fractions of beef broth obtained by ultrafiltration or precipitation with ammonium sulfate. The toxin was assayed serologically using the microslide gel double-diffusion method. The time required for 90% inactivation at 1100C (D110 value) obtained in buffer and in beef broth was 18 and 60 min, respectively. When the concentration of beef broth was increased fivefold, the

show abstract

Effect of Toxin Concentration on the Heat Inactivation of Staphylococcal Enterotoxin A in Beef Bouillon and in Phosphate Buffer

Cited by 34 publications

References 5 publications

Growth and Production of Enterotoxin A by Staphylococcus aureus on “Home‐style” French Fries

Growth and Production of Enterotoxin A by Staphylococcus aureus on “Home‐style” French Fries

Comparison of Reverse Passive Latex Agglutination Test and Immunoblotting for Detection of Staphylococcal Enterotoxin a and B

Effect of beef broth protein on the thermal inactivation of staphylococcal enterotoxin B1

Contact Info

Product

Resources

About