รายละเอียดเอกสาร

The proliferation of Staphylococcus aureus in food creates a potential public health hazard, considering that many strains of S. aureus produce enterotoxins that may cause food poisoning when ingested. Among the reasons for examining foods for S. aureus and/or staphylococcal enterotoxins are (1) to confirm that this organism may be the causative agent of foodborne illness; (2) to determine whether a food or food ingredient is a potential source of enterotoxigenic staphylococci; (3) to demonstrate postprocessing contamination, which usually is due to human contact with processed food or exposure of the food to inadequately sanitized food-processing surfaces; and (4) to determine the presence or absence of pre-formed staphylococcal enterotoxin in the product...