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

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 l...

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Detalhes bibliográficos

Publicado no:	Appl Microbiol
Principais autores:	Denny, Cleve B., Humber, John Y., Bohrer, C. Wallace
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1971
Assuntos:	Food and Deterioration
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC377344/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4998349/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.21.6.1064-1066.1971
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