The Indian Journal of Nutrition and Dietetics

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Occurrence of Enterotoxigenic Staphylococci in Raw, Processed and Ready to Eat Foods-I. Isolation and Biochemical Characteristics


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1 Defence Food Research Laboratory, Mysore, India
     

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The growth of Staphylococcus aureus in foods presents a public health hazard since many strains of S. aureus produce enterotoxins which cause food poisoning if ingested. It continues to be a major cause of food poisoning throughout the world.
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  • Occurrence of Enterotoxigenic Staphylococci in Raw, Processed and Ready to Eat Foods-I. Isolation and Biochemical Characteristics

Abstract Views: 221  |  PDF Views: 3

Authors

R. K. Leela
Defence Food Research Laboratory, Mysore, India
R. Sankaran
Defence Food Research Laboratory, Mysore, India
P. K. Vijayaraghavan
Defence Food Research Laboratory, Mysore, India

Abstract


The growth of Staphylococcus aureus in foods presents a public health hazard since many strains of S. aureus produce enterotoxins which cause food poisoning if ingested. It continues to be a major cause of food poisoning throughout the world.