INACTIVATION OF STAPHYLOCOCCAL ENTEROTOXINS BY HEAT AND REACTIVATION BY HIGH PH TREATMENT

被引:24
作者
SCHWABE, M
NOTERMANS, S
BOOT, R
TATINI, SR
KRAMER, J
机构
[1] NATL INST PUBL HLTH & ENVIRONM PROTECT,WATER & FOOD MICROBIOL LAB,3720 BA BILTHOVEN,NETHERLANDS
[2] UNIV BONN,INST MICROBIOL,DEPT AGR & FOOD MICROBIOL,W-5300 BONN,GERMANY
[3] UNIV MINNESOTA,ST PAUL,MN 55108
关键词
Heat inactivation; Reactivation; Staphylococcal enterotoxin;
D O I
10.1016/0168-1605(90)90005-P
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Inactivation of staphylococcal enterotoxins (SE) added to different media upon heat treatment (80 ° C or 100 ° C for 10 min) and reactivation of inactivated SE was studied. In gelatin (pH 4.0), lettuce extract, peas and beans extracts and ovalbumin (pH 5.0) the immunological activity of SE was lost almost completely upon heating. The loss of immunological activity of SEA was accompanied by a concomitant loss of biological activity of this toxin (monkey feeding test). A high pH treatment (pH 11) of the different preparations restored both the immunological and biological activity in most samples tested. Heating at 80 ° C or 100 ° C for 10 min of SE containing gelatin (pH 7.0), cauliflower extract (pH 4.0 or pH 7.0), milk (pH 4.0), casein (pH 6.0), rice extract (pH 7.0), noodles extract (pH 4.0) and oat-flakes extract (pH 7.0) had a much lower effect on the immunological activity of the SE (activity ≥ 25%). © 1990.
引用
收藏
页码:33 / 42
页数:10
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