On detection of the Staphylococcal enterotoxin A by aggregate-hemagglutination technique and electron-microscopic...

Recently, great success has been attained in studies on agents responsible for food intoxication. The modern stage of research on food intoxication of bacterial etiology is qualitatively different from previous ones, since many investigators ignored the determination of food toxic agents and instituted direct investigation of biologically active substances produced by microorganisms which could cause food intoxications, i.e., enterotoxins. The data presented in this work concern the problem of Staphylococcus aureus enterotoxin, which was identified by Casman in 1960 (2). Our interest in enterotoxins of this kind originates from statistics on staphylococcal intoxication, since 49% of the latter is caused by St. aureus stamms, producing enterotoxin A.