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Staphylococcal Enterotoxin B Thermal Inactivation in Milk

Milk and Food Research Robert A. Taft Sanitary Engineering Center Cincinnati, Ohio

ABSTRACT

In a previous study (2) it was found that a double-gel-diffusion assay system could be used to distinguish between native and heat-detoxified enterotoxin B, and some time-temperature combinations were determined for the inactivation of this enterotoxin in veronal buffer. In this report data are presented on the times and temperatures required to inactivate enterotoxin B in milk.

Materials and Methods

Enterotoxin B (99+% purity) was added to raw milk (pH 6.4–6.6) to give a final concentration of 30 µg/milliliter. One-milliliter portions of the milk containing enterotoxin were dispensed into 13- by 100-mm borosilicate glass tubes; the tubes were heat-sealed, heated by immersion in an oil bath, and cooled in water at 4 C. Milk heating and cooling curves were obtained for each final heating temperature, and heat-exposure times were corrected for lags in heating and cooling, using methods previously reported (2). All inactivation determinations were done in duplicate, each of these assayed in duplicate, and studies at each temperature repeated at least twice.