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Appl Environ Microbiol. 1963 November; 11(6): 498-500

Staphylococcal Growth and Enterotoxin Production in Meat

Division of Microbiology, Food and Drug Administration, U.S. Department of Health, Education, and Welfare, Washington, D.C.
Meat Inspection Division, Agricultural Research Service, U.S. Department of Agriculture, Washington, D.C.

ABSTRACT

Preliminary attempts were made to explain the association of staphylococcal food poisoning with cooked rather than uncooked meats. The abilities of various meats to support the growth of an enterotoxigenic staphylococcus, and the production of enterotoxin A, were determined. The production of enterotoxin was detected by means of serological procedures. Little or no growth was obtained when the inoculum was mixed with raw ground beef. When the surfaces of raw and cooked meats were inoculated, however, good growth was obtained with the production of enterotoxin.