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...

Täydet tiedot

Bibliografiset tiedot

Julkaisussa:	Appl Microbiol
Päätekijät:	Denny, Cleve B., Humber, John Y., Bohrer, C. Wallace
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	American Society for Microbiology (ASM) 1971
Aiheet:	Food and Deterioration
Linkit:	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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