Analytical methods for Staphylococcus aureus

The staphylococcal enterotoxins are relatively low molecular weight proteins, 27000 to 29000 Da (Bergdoll, 1979). They are produced by the staphylococci, primarily Staphylococcus aureus, although the newer species, Staphylococcus intermedius and Staphylococcus hyicus have been reported to be enterotoxigenic (Adesiyun et al., 1984; Fukuda et al., 1984). The guideline followed for many years in the Food Research Institute to determine whether...