title: Enterotoxigenicity of Staphylococcus strains isolated from Spanish dry-cured hams.
abstract: The ability of 135 Staphylococcus strains isolated from Spanish dry-cured hams to produce enterotoxins in culture was investigated by the reversed passive latex agglutination method. A high percentage of enterotoxigenic Staphylococcus aureus strains (85.9%) was recorded, and 54.3% of these produced enterotoxin A. One of the two Staphylococcus epidermidis strains produced enterotoxin C. The reversed passive latex agglutination method yielded satisfactory results.
authors.affiliation: Instituto de Fermentaciones Industriales, C.S.I.C., Juan de la Cierva, Madrid, Spain.
authors.forename: M E
authors.initials: ME
authors.lastname: Marín
authors.forename: M C
authors.initials: MC
authors.lastname: de la Rosa
authors.forename: I
authors.initials: I
authors.lastname: Cornejo
mesh_terms: D000372:Agglutination Tests; D000818:Animals; D001427:Bacterial Toxins / Q000096:biosynthesis*; D004768:Enterotoxins / Q000096:biosynthesis*; D008460:Meat / Q000382:microbiology*; D013211:Staphylococcus aureus / Q000302:isolation & purification* / Q000378:metabolism / Q000472:pathogenicity; D013212:Staphylococcus epidermidis / Q000302:isolation & purification* / Q000378:metabolism / Q000472:pathogenicity; D013552:Swine
chemical_list: D001427:Bacterial Toxins; D004768:Enterotoxins