Accession Number:

AD0673307

Title:

THE GENERATION OF STAPHYLOCOCCAL ENTEROTOXIN IN SAUSAGE MEAT AND PREPARED MEAT PRODUCTS,

Descriptive Note:

Corporate Author:

ARMY BIOLOGICAL LABS FREDERICK MD

Personal Author(s):

Report Date:

1968-07-01

Pagination or Media Count:

2.0

Abstract:

The results of the investigation showed that in the raw sausage meat and portion meat the toxin forms only with a massive insemination 500 million bacteria per kg, and even then very slowly. A positive reaction was noted only after an 18-19 hour retention in a thermostat 37C. The process of producing the staphylococcal enterotoxin is significantly accelerated with the presence of the filler in the meat. Author

Subject Categories:

  • Toxicology
  • Microbiology

Distribution Statement:

APPROVED FOR PUBLIC RELEASE