engleski

Detection of Staphylococcal enterotoxin in food

Background: Several species of the genus Staphylococcus can produce enterotoxins that are known as food poisoning agents. These enterotoxins are frequently associated with species Staphylococcus aureus but also Staphylococcus intermedius and S. hycus have been reported as producer of enterotoxin(s). Typical food poisoning symptoms occurs between 1-7 hours after contaminated food is consumed: nausea, vomiting, acute prostration, abdominal cramps and diarrhea. Objectives: The aim of this study was investigation isolated strains of Staphylococcus spp. from different kinds of ready to eat food with rapid method for detection Staphylococcal enterotoxin - Enzyme- linked immunosorbent assay. Materials and methods: Methods In our work we used method described in ISO standard (ISO 6888-1: 2004). for detection and enumeration of coagulase-positive staphylococci and AOAC Official Method 2007.06 VIDAS SET 2 for detection of Staphylococcal enterotoxins. Conclusions: Staphylococcal food poisoning is one of the most common forms of foodborne illness. Staphylococcal enterotoxins are heat resistant and can survive heat processes so they present possible threat. There is a need for monitoring staphylococcal enterotoxins from food.

cultivation methods; Staphylococcus aureus; VIDAS SET 2; staphylococcal enterotoxin(s)

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