Effect of Toxin Concentration on the Heat Inactivation of Staphylococcal Enterotoxin A in Beef Bouillon and in Phosphate Buffer
AUTOR(ES)
Denny, Cleve B.
RESUMO
The slope of the thermal inactivation curve of enterotoxin A in beef bouillon (initial pH 6.2) was found to be approximately 27.8 C (50 F) with three different concentrations of toxin. Inactivation by heat was dependent on the concentration of enterotoxin A heated. Enterotoxin A was inactivated by less heat in a pH 7.2 phosphate buffer than in beef bouillon as detected by serology. Results indicate that natural (usually low) levels of toxin rather than concentrated enterotoxin A should be used in heat inactivation studies.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=377344Documentos Relacionados
- Effect of pH, Protein Concentration, and Ionic Strength on Heat Inactivation of Staphylococcal Enterotoxin B 1
- Effect of beef broth protein on the thermal inactivation of staphylococcal enterotoxin B1.
- Thermal Inactivation of Staphylococcal Enterotoxin B in Veronal Buffer
- Effect of phosphate buffer concentration on the heat resistance of Bacillus stearothermophilus spores suspended in parenteral solutions.
- Heat Inactivation of Enterotoxin A from Staphylococcus aureus in Veronal Buffer
