HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Heinemann, B. Search for Related Content PubMed Articles by Heinemann, B.

Growth and Thermal Destruction of Micrococcus Pyogenes Var. Aureus in Heated and Raw Milk

Producers Creamery Company, Springfield, Missouri

ABSTRACT

Anderson and Stone (2) and Hobbs (4) reported an outbreak of typical staphylococcal food poisoning in England, owing to the consumption of nonfat dry milk. They indicated that enterotoxin could be produced either in the raw milk or in the condensed milk before drying. Since the enterotoxin is heat-stable, once produced it survives the usual heating employed in the dairy industry.

The work reported here was undertaken to determine the extent that raw milk would support the growth of Micrococcus pyogenes var. aureus. Since the strains employed were enterotoxigenic, it was inferred that toxin production paralleled the growth of the organism.

METHODS

Cultures of M. pyogenes var. aureus were obtained from the U. S. Public Health Service Laboratory in Cincinnati. These were designated 196E, 161C, and S6, and were reported to be enterotoxigenic (7). These cultures were carried in sterile skimmilk and used when from 18 to 24 hr. old.

This article has been cited by other articles:

				B. C. Hobbs (d) Staphylococcal and Clostridium Welchii Food Poisoning The Journal of the Royal Society for the Promotion of Health, July 1, 1960; 80(4): 267 - 271.