Fifty nine samples of milk and dairy products, and forty samples from meat products were studied for their content of S. aureus . 32 Strains of S. aureus were isolated and identified, 8 Strains were found to be enterotoxin-B producers. The highly toxic one was used for further investigation. The effect of thermal treatment at 55, 60, 65 and 70°C for different periods on the viability of S. aureus and productivity of enterotoxin-B was studied. The sublethal thermal treatment stimulated the organism to produce toxin to 800% compared with non treated cells. Low dose (0.5 KGy) of y-radiation increased the strain's productiviry for enterotoxin-B. The strains lost the ability to produce toxin at 1.5 and 1.25 KGy in BHI and minced meat media, respectively. Also, 2% of clove was enough to inactivate the strain, while this concentration of garlic and mint inactivated the toxin production by 87.5% and was insufficient to kill the organism. Water activity (aw) had a great effect on the viability of S. aureus . Decreasing aw also inhibited the toxin production.
Awny, N., El-Fouly, M., El-Zawahry, Y., & Hussin, H. (1995). CONTROLLING THE GROWTH OF STAPHYLOCOCCUS AUREUS AND PRODUCTION OF ENTEROTOXIN-B. Zagazig Journal of Pharmaceutical Sciences, 4(2), 20-28. doi: 10.21608/zjps.1995.185619
MLA
Nadia Awny; Mohey El-Fouly; Yehia El-Zawahry; Halla Hussin. "CONTROLLING THE GROWTH OF STAPHYLOCOCCUS AUREUS AND PRODUCTION OF ENTEROTOXIN-B", Zagazig Journal of Pharmaceutical Sciences, 4, 2, 1995, 20-28. doi: 10.21608/zjps.1995.185619
HARVARD
Awny, N., El-Fouly, M., El-Zawahry, Y., Hussin, H. (1995). 'CONTROLLING THE GROWTH OF STAPHYLOCOCCUS AUREUS AND PRODUCTION OF ENTEROTOXIN-B', Zagazig Journal of Pharmaceutical Sciences, 4(2), pp. 20-28. doi: 10.21608/zjps.1995.185619
VANCOUVER
Awny, N., El-Fouly, M., El-Zawahry, Y., Hussin, H. CONTROLLING THE GROWTH OF STAPHYLOCOCCUS AUREUS AND PRODUCTION OF ENTEROTOXIN-B. Zagazig Journal of Pharmaceutical Sciences, 1995; 4(2): 20-28. doi: 10.21608/zjps.1995.185619
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