Factors influencing the production of staphylococcal enterotoxin A in milk.

摘要: Abstract The influences of the initial bacterial count and heat treatment raw whole milk pH sterile reconstituted nonfat dry on growth enterotoxin A production by Staphylococcus aureus were evaluated. In relatively free from competing microorganisms, an S. population 2 to 3million per milliliter was associated with detectable A. It detected after 4 6 hours in low-count or inoculated initially 10 3 5 milliliter. Though reached commercial milks, no detected. Growth inhibition milks may not always result simultaneous production. Good resulted treated (pasteurized heated at 65.6C for 16sec). Enterotoxin produced pH's 4.5 6.5 (adjusted HCl). At lactic acid bactericidal .