Detection of Staphylococcal Enterotoxin in Foods

AUTOR(ES)

Reiser, Raoul

RESUMO

A short procedure for the extraction of staphylococcal enterotoxins from food materials has been developed. The procedure involves extraction of the food at pH 4.5, centrifugation, extraction of the supernatant with CHCl3 (pH 7.5), extraction of the enterotoxin from the water layer with CG-50 ion exchange resin (pH 5.4 to 5.9), and treatment of the eluate with agar and concentration with Carbowax 20-M. The concentrate was extracted with CHCl3, and the water layer was lyophilized. The dried material was dissolved in a 1% trypsin solution and placed on microslides, which were incubated 24 h at 37 C. The time required for enterotoxin analysis was 3 days with microslides and 1 day with the reversed passive hemagglutination technique.

Documentos Relacionados

• Modified Radioimmunoassay Determination for Staphylococcal Enterotoxin B in Foods
• Detection of Staphylococcal Enterotoxin in Food
• Recovery of staphylococcal enterotoxin from foods by affinity chromatography.
• Detection of staphylococcal enterotoxin in gastric juice.
• Comparison of different purification procedure for extraction of staphylococcal enterotoxin A from foods.