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Updated: Jan 29, 2026

Development and Assessment of Intracellular Infection Models for Staphylococcus aureus
Published on: January 17, 2025
Growth and Enterotoxin A Production by Staphylococcus aureus in Fluid Dairy Products 1
1Department of Food Science and Technology, Washington State University, Pullman, Washington 99164.
Abstract:
Staphylococcus aureus strain 100 grew better in skim milk and whole milk (3.5% fat) than in half and half (10.5%), and whipping cream (30% fat) at 37 C. Enterotoxin A production was 1.14, 0.88, 0.24, and 0.18 μg per 100 g of skim milk, whole milk, half and half, and cream, respectively. Sufficient cell numbers were not obtained for enterotoxin production after 16 h at 22 C in these same media.
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