Nov 1, 1975

Influence of pH on the heat inactivation of staphylococcal enterotoxin A as determined by monkey feeding and serological assay

Applied Microbiology
J Y HumberC W Bohrer


The effect of pH on the thermal inactivation of staphylococcal enterotoxin A was investigated. Analysis of heated toxin by immunodiffusion in gel indicated that enterotoxin A in beef bouillon was inactivated faster at pH 5.3 than at pH 6.2. The z values (slopes) for the heat inactivation curves at pH 6.2 and 5.3 were 49.5 and 55 F (about 27 and 30 C), respectively. Enterotoxin produced and heated in dialyzed Casamino Acids medium and assayed by monkey feeding was more easily inactivated by heat at pH 5.3 than at pH 7.8. Thermal inactivation curves for enterotoxin A in beef bouillon (5 mug/ml, pH 5.3) were determined by two methods, monkey feeding and serological assay. The z values for the curves obtained by these two methods were both 55 F, although loss of biological or toxic activity of the enterotoxin occurred before loss of serological activity.

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Mentioned in this Paper

Genus staphylococcus
Monkey Diseases
Macaca mulatta
Immunodiffusion Measurement
Hydrogen-Ion Concentration
Staphylococcal Food Poisoning
Animal Feed (Substance)

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