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Appl Environ Microbiol. 1968 February; 16(2): 308-310
Copyright © 1968 American Society for Microbiology. All Rights Reserved.

Heat Inactivation of Enterotoxin A from Staphylococcus aureus in Veronal Buffer

National Canners Association Research Foundation, Washington, D.C. 20036

ABSTRACT

Serological tests were used to determine the slope of the thermal inactivation curve of crude enterotoxin A in Veronal buffer (pH 7.2), and the resulting z value was 27.8 C. (50 F). Serological assays also showed that the heat inactivation at each time-temperature depended on the original concentration of enterotoxin A. The usefulness of the Oudin tube serological test for determining end points of inactivation of naturally produced enterotoxin A (not concentrated) is discussed. We concluded that this test cannot be used to determine end points of heat inactivation for enterotoxin A in the minute quantities naturally produced in foods.

¹ Present address: Consultants and Designers, Inc., Goddard Space Flight Center, Greenbelt, Md. 20771.