The significance of some potentially pathogenic microorganisms in occurrence of food toxicosis. Part 1. S. aureus and staphylococcal enterotoxins

• Natalya R. Efimochkina
• Inna B. Kuvaeva
• F.S. Fluer

AbstractThe data on the nomenclature, classification and properties of staphylococci and staphylococcal enterotoxins produced by them are presented. The analysis of cultural and biochemical properties of 137 strains of staphylococci isolated from raw milk and «Russian» cheese was performed. The high degree of correlation between the ability of S. aureus produce enterotoxins and the presence of enzymes coagulase, thermostable DNase, and other factors of pathogenicity is established.

Keywords:Staphylococcus aureus, staphylococcal enterotoxins, food products, coagulase activity, toxigenic properties

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