Effects of meat-curing salts and temperature on production of staphylococcal enterotoxin B.

Journal of bacteriology ·Vol. 95 ·No. 4 ·1968-04-00 ·Pages 1207-11

McLean RA, Lilly HD, Alford JA

Abstract

We investigated the effect of time, temperature, and the presence of sodium chloride, nitrates, and nitrites in the medium on the growth and production of enterotoxin B by Staphylococcus aureus. Assays by the double gel-diffusion method showed that maximal enterotoxin B production occurs at the beginning of the stationary phase of growth. Lowering the temperature of incubation decreased the amount of toxin produced without affecting the total amount of growth. Increases in concentration of curing salts reduced toxin production more rapidly than cell growth. The relationship of these observations to food-poisoning outbreaks is briefly discussed.

MeSH Terms

Enterotoxins/biosynthesis Hydrogen-Ion Concentration Immunodiffusion Nitrates/pharmacology Nitrites/pharmacology Sodium Chloride/pharmacology Staphylococcus/drug effects,growth & development,metabolism Temperature Time Factors

Chemicals

Enterotoxins Nitrates Nitrites Sodium Chloride

Authors & Affiliations

3 authors, click to expand affiliations / ORCID

McLean R A

Lilly H D

Alford J A

References (14)

14 references, click to expand

Nutritional requirements of Staphylococcus aureus S-6.
Appl Microbiol. 1967 Jul;15(4):866-70 PMID: 6049306
DESIGNATION OF STAPHYLOCOCCAL EXTEROTOXINS.
J Bacteriol. 1963 Mar;85:715-6 PMID: 14042955
A slide microtechnique for the analysis of immune precipitates in gel.
Int Arch Allergy Appl Immunol. 1957;10(6):355-60 PMID: 13501906
Streptomycin inhibition of elaboration of staphylococcal enterotoxic protein.
J Bacteriol. 1966 Jul;92(1):279-80 PMID: 5941281
Inhibition of staphylococcal enterotoxin B formation in broth cultures.
J Bacteriol. 1966 Jul;92(1):277-8 PMID: 5941280
Effect of sodium chloride and pH on enterotoxin B production.
J Bacteriol. 1966 Nov;92(5):1383-7 PMID: 5924269
Preservation of cultures by drying on porcelain beads.
J Bacteriol. 1958 Oct;76(4):453-4 PMID: 13587487
Effect of curing ingredients and procedures on the survival and growth of staphylococci in and on cured meats.
Appl Microbiol. 1956 Nov;4(6):360-3 PMID: 13395367
Experimental Staphylococcus Food Poisoning: A Study of the Growth of a Food Poisoning Staphylococcus and the Production of an Enterotoxic Substance in Bread and Meat.
Am J Public Health Nations Health. 1936 Nov;26(11):1077-82 PMID: 18014529
PRODUCTION OF ANTISERUM FOR STAPHYLOCOCCAL ENTEROTOXIN.
Appl Microbiol. 1964 Jul;12:363-7 PMID: 14201091
A simplified micro double-diffusion agar precipitin technique.
J Lab Clin Med. 1958 Nov;52(5):784-7 PMID: 13588200
DETECTION OF STAPHYLOCOCCAL ENTEROTOXIN IN FOOD.
Appl Microbiol. 1965 Mar;13:181-9 PMID: 14325876
Further serological studies of staphylococcal enterotoxin.
J Bacteriol. 1960 Jun;79:849-56 PMID: 13808165
Purification of staphylococcal enterotoxin B.
Biochemistry. 1965 Jun;4(6):1011-6 PMID: 4953912

Article Info

Journal

Journal of bacteriology

Abbr.

J Bacteriol

ISSN

0021-9193

DOI

10.1128/jb.95.4.1207-1211.1968

Published

1968-04-00

Pages

1207-11

Language

English

Region

United States

NLM ID

2985120R

PMCID

PMC315073

Subset

External Links

PubMed source DOI: 10.1128/jb.95.4.1207-1211.1968 PMC Full Text View journal details

Analysis Services

Effects of meat-curing salts and temperature on production of staphylococcal enterotoxin B.

Contact

WeChat Official Account