The Heat-Stable Enterotoxin(s) of Yersinia enterocolitica in Foods
Final rept. 1 Apr 1981-31 Mar 1984
WISCONSIN UNIV-MADISON FOOD RESEARCH INST
Pagination or Media Count:
The heat-stable enterotoxin of Yersinia enterocolitica YST was partially purified by NH4 SO4 precipitation, XAD-2 chromatography, and gel permeation chromatography. Most strains of Y. enterocolitica can produce YST. Production was optimal at 26 C, occurred at refrigerator temperatures, and was not observed at 37 C. YST was produced throughout the pH range of 6.0-8.5.