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Updated: Jan 24, 2026

Quasi-metagenomic Analysis of Salmonella from Food and Environmental Samples
Published on: October 25, 2018
Enterotoxin H in Staphylococcal Food Poisoning
Maria Lucia Pereira1, Luiz Simeao DO Carmo1, Elisangela José Dos Santos1
1Fundaçáo Ezequiel Dias, Laboratório de Staphylococci, Rua Conde Pereira Carneiro 80, Gameleira, CEP 30510-010, Belo Horizonte, MG.
Abstract:
Seven members of one family became ill with vomiting and diarrhea 4 h after eating a type of cheese produced in the state of Minas Gerais, Brazil. Staphylococcus aureus (2.9 × 108 CFU/g) that produced enterotoxin H (SEH) was isolated from the cheese. A low level of this enterotoxin was detected in the cheese extract before and after concentration 20-fold by copper chelate chromatography. The amount of SEH produced by the staphylococcal strain was 180 ng/ml of culture supernatant with production by the sac culture method. If only the ELISA ball kit had been used, it would have been concluded that enterotoxin D was the cause of the food poisoning.
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