CONTROLLING THE GROWTH OF STAPHYLOCOCCUS AUREUS AND PRODUCTION OF ENTEROTOXIN-B | ||||
| Zagazig Journal of Pharmaceutical Sciences | ||||
| Article 4, Volume 4, Issue 2, December 1995, Page 20-28 PDF (4.8 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/zjps.1995.185619 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Nadia Awny  1; Mohey El-Fouly1; Yehia El-Zawahry1; Halla Hussin2
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| 1Botany Department, Faculty of Science, Zagazig University, Egypt. | ||||
| 2National Center for Radiation Research and Technology, Cairo. | ||||
| Abstract | ||||
| Fifty nine samples of milk and dairy products, and forty samples from meat products were studied for their content of S. aureus . 32 Strains of S. aureus were isolated and identified, 8 Strains were found to be enterotoxin-B producers. The highly toxic one was used for further investigation. The effect of thermal treatment at 55, 60, 65 and 70°C for different periods on the viability of S. aureus and productivity of enterotoxin-B was studied. The sublethal thermal treatment stimulated the organism to produce toxin to 800% compared with non treated cells. Low dose (0.5 KGy) of y-radiation increased the strain's productiviry for enterotoxin-B. The strains lost the ability to produce toxin at 1.5 and 1.25 KGy in BHI and minced meat media, respectively. Also, 2% of clove was enough to inactivate the strain, while this concentration of garlic and mint inactivated the toxin production by 87.5% and was insufficient to kill the organism. Water activity (aw) had a great effect on the viability of S. aureus . Decreasing aw also inhibited the toxin production. | ||||
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