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Reproduction of staphylococci and the formation of type a entero toxin in cooked macaroni products



Reproduction of staphylococci and the formation of type a entero toxin in cooked macaroni products



Voprosy Pitaniya (5): 61-64



The correlation between the number of pathogenic staphylococci and the presence of enterotoxin in cooked macaroni products was studied. Gel precipitation with antiserum demonstrated the formation of the type A enterotoxin. The time necessary for the formation of enterotoxin depended on the initial dose of staphylococcal contamination of the product and the incubation temperature.

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