Production of Enterotoxin-B in Cured Meats |
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Authors: | C GENIGEORGIS H RIEMANN W W SADLER |
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Affiliation: | Department of Epidemiology and Preventive Medicine University of California, Davis, California 95616 |
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Abstract: | SUMMARY— A variety of laboratory cured hams were inoculated with 103?106 cells of S. aureus strain S-6 and incubated at 10, 22 and 30°C anaerobically for up to 16 weeks. Enterotoxin-B was detected by gel-diffusion in hams with original pH over 5.30, up to 9.2% NaCl (brine) and 0.54 ppm undissociated nitrous acid. There was better toxin production at 30° than at 22° or 10°C. Toxin was detected at 10°C after at least 2 weeks incubation and in most samples after 8 weeks when pH was greater than 5.6. Toxic hams had more than 4 × 106 cells/g. Contaminants were always less than 105/g. Tween 80 inhibited toxin production at 30° but not at 10°C. Toxic hams looked normal even after 2 months incubation at 10°C. |
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