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Appl Environ Microbiol. 1971 June; 21(6): 1064-1066
Copyright © 1971 American Society for Microbiology. All Rights Reserved.

Effect of Toxin Concentration on the Heat Inactivation of Staphylococcal Enterotoxin A in Beef Bouillon and in Phosphate Buffer

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

ABSTRACT

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.