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|Type:||Artigo de periódico|
|Title:||Enterotoxin H in staphylococcal food poisoning|
|Abstract:||Seven members of one family became ill with vomiting and diarrhea 4 h after eating a type of cheese produced in the state of Minas Gerais, Brazil. Staphylococcus aureus (2.9 X 10(8) CFU/g) that produced enterotoxin H (SEH) was isolated from the cheese. A low level of this enterotoxin was detected in the cheese extract before and after concentration 20-fold by copper chelate chromatography. The amount of SEH produced by the staphylococcal strain was 180 ng/ml of culture supernatant with production by the sac culture method. If only the ELISA ball kit had been used, it would have been concluded that enterotoxin D was the cause of the food poisoning.|
staphylococcal food poisoning
|Editor:||Int Assoc Milk Food Environmental Sanitarians, Inc|
|Citation:||Journal Of Food Protection. Int Assoc Milk Food Environmental Sanitarians, Inc, v. 59, n. 5, n. 559, n. 561, 1996.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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