THE GENERATION OF STAPHYLOCOCCAL ENTEROTOXIN IN SAUSAGE MEAT AND PREPARED MEAT PRODUCTS,

Abstract

The results of the investigation showed that in the raw sausage meat and portion meat the toxin forms only with a massive insemination (500 million bacteria per kg), and even then very slowly. A positive reaction was noted only after an 18-19 hour retention in a thermostat (37C). The process of producing the staphylococcal enterotoxin is significantly accelerated with the presence of the filler in the meat. (Author)

Document Details

Document Type
Technical Report
Publication Date
Jul 01, 1968
Accession Number
AD0673307

Entities

People

  • I. O. Nagirna

Organizations

  • United States Army Biological Warfare Laboratories

Tags

DTIC Thesaurus Topics

  • Bacteria
  • Biological Factors
  • Biological Toxins
  • Control Systems
  • Demographic Cohorts
  • Demography
  • Microorganisms
  • Prokaryotes
  • Thermostats

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Mathematics or Statistics
  • Polymer Science and Engineering.