Inactivation of staphylococcal enterotoxins by heat and reactivation by high pH treatment.
Inactivation of staphylococcal enterotoxins (SE) added to different media upon heat treatment (80 degrees C or 100 degrees C for 10 min) and reactivation of inactivated SE was studied. In gelatin (pH 4.0), lettuce extract, peas and beans extracts and ovalbumin (pH 5.0) the immunological activity of SE was lost almost completely upon heating. The loss of immunological activity of SEA was accompanied by a concomitant loss of biological activity of this toxin (monkey feeding test). A high pH treatment (pH 11) of the different preparations restored both the immunological and biological activity in most samples tested. Heating at 80 degrees C or 100 degrees C for 10 min of SE containing gelatin (pH 7.0), cauliflower extract (pH 4.0 or pH 7.0), milk (pH 4.0), casein (pH 6.0), rice extract (pH 7.0), noodles extract (pH 4.0) and oat-flakes extract (pH 7.0) had a much lower effect on the immunological activity of the SE (activity greater than or equal to 25%).
National Institute of Public Health and Environmental Protection, Bilthoven, The Netherlands.
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Schwabe
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Notermans
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Boot
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Tatini
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Krämer
D000818:Animals; D001681:Biological Assay; D003470:Culture Media; D004768:Enterotoxins / Q000378:metabolism*; D004797:Enzyme-Linked Immunosorbent Assay; D005506:Food Contamination; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008252:Macaca fascicularis; D013210:Staphylococcus
D003470:Culture Media; D004768:Enterotoxins; C026066:enterotoxin A, Staphylococcal; C031818:enterotoxin B, staphylococcal; C034959:enterotoxin C, staphylococcal