Incidence of enterotoxigenic staphylococci and their toxins in foods.
Of 504 food samples collected from cafeterias, 19 (3.8%) yielded strains of enterotoxigenic staphylococci, and 10 (52.6%), 4 (21.1%), 3 (15.8%), and 2 (10.5%) of these strains produced enterotoxins C (SEC), D (SED), B (SEB), and A (SEA), respectively. Moreover, SEA, SEB, and SEC were isolated from three hamburger samples. Of 181 food samples collected from four restaurants before the implementation of the hazard analysis and critical control point (HACCP) system, 7 (3.9%) were found to contain enterotoxigenic strains, and SED, SEC, and SEA were produced by 4 (57.1%), 2 (28.6%), and 1 (14.3%) of these strains, respectively. One meatball sample with SEC was detected in a restaurant. After the implementation of the HACCP system in four restaurants, neither enterotoxigenic staphylococci nor enterotoxins were detected in 196 studied samples.
Soriano
J M
JM
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain. jose.soriano@uv.es
Font
G
G
Rico
H
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Moltó
J C
JC
Mañes
J
J
D003257:Consumer Product Safety; D004768:Enterotoxins / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology; D015994:Incidence; D008461:Meat Products / Q000382:microbiology*; D013210:Staphylococcus / Q000302:isolation & purification*
D004768:Enterotoxins