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 less heat in a pH 7.2 phosphate buffer than in beef bouillon as detected by serology. Results indicate that natural (usually low) levels of toxin rather than concentrated enterotoxin A should be used in heat inactivation studies.
D000818:Animals; D002021:Buffers; D002417:Cattle; D003470:Culture Media; D004768:Enterotoxins / Q000032:analysis / Q000096:biosynthesis / Q000494:pharmacology*; D005516:Food Microbiology; D005519:Food Preservation; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007106:Immune Sera; D005779:Immunodiffusion; D008460:Meat; D010710:Phosphates; D011817:Rabbits; D013210:Staphylococcus / Q000254:growth & development / Q000378:metabolism*; D014020:Tissue Extracts
D002021:Buffers; D003470:Culture Media; D004768:Enterotoxins; D007106:Immune Sera; D010710:Phosphates; D014020:Tissue Extracts