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J Bacteriol. 1968 April; 95(4): 1207-1211
Copyright © 1968 American Society for Microbiology. All Rights Reserved.

Effects of Meat-curing Salts and Temperature on Production of Staphylococcal Enterotoxin B¹

^a Meat Laboratory, Eastern Utilization Research and Development Division, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland 20705

ABSTRACT

We investigated the effect of time, temperature, and the presence of sodium chloride, nitrates, and nitrites in the medium on the growth and production of enterotoxin B by Staphylococcus aureus. Assays by the double gel-diffusion method showed that maximal enterotoxin B production occurs at the beginning of the stationary phase of growth. Lowering the temperature of incubation decreased the amount of toxin produced without affecting the total amount of growth. Increases in concentration of curing salts reduced toxin production more rapidly than cell growth. The relationship of these observations to food-poisoning outbreaks is briefly discussed.

¹ Submitted in part by H. D. Lilly to the Graduate School, North Carolina State University, in partial fulfillment of the requirements for the M.S. degree.

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