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Enterotoxigenicity of Staphylococcus strains isolated from Spanish dry-cured hams
M E Marín1, M C de la Rosa, I Cornejo
1Instituto de Fermentaciones Industriales, C.S.I.C., Juan de la Cierva, Madrid, Spain.
Applied and Environmental Microbiology
|March 1, 1992
Abstract:
The ability of 135 Staphylococcus strains isolated from Spanish dry-cured hams to produce enterotoxins in culture was investigated by the reversed passive latex agglutination method. A high percentage of enterotoxigenic Staphylococcus aureus strains (85.9%) was recorded, and 54.3% of these produced enterotoxin A. One of the two Staphylococcus epidermidis strains produced enterotoxin C. The reversed passive latex agglutination method yielded satisfactory results.