Staphylococcal Gastroenteritis 563
38. Friedman, M.E. 1966. Inhibition of staphylococcal enterotoxin B formation in broth cultures. J. Bacteriol. 92:277–278.
39. Genigeorgis, C., M.S. Foda, A. Mantis, and W.W. Sadler. 1971. Effect of sodium chloride and pH on enterotoxin C
production. Appl. Microbiol. 21:862–866.
40. Genigeorgis, C., H. Riemann, and W.W. Sadler. 1969. Production of enterotoxin B in cured meats. J. Food Sci. 34:62–68.
41. Genigeorgis, C., and W.W. Sadler. 1966. Effect of sodium chloride and pH on enterotoxin B production. J. Bacteriol.
92:1383–1387.
42. Gibbs, P.A., J.T. Patterson, and J. Harvey. 1978. Biochemical characteristics and enterotoxigenicity of Staphylococcus
aureus strains isolated from poultry. J. Appl. Bacteriol. 44:57–74.
43. Gilbert, R.J., and A.A. Wieneke. 1973. Staphylococcal food poisoning with special reference to the detection of enterotoxin
in food. In The Microbiological Safety of Food, ed. B.C. Hobbs and J.H.B. Christian, 273–285. New York: Academic
Press.
44. Gomez-Lucia, E., J. Goyache, J.L. Blanco, J.F.F. Garayzabal, J.A. Orden, and G. Suarez. 1987. Growth of Staphylococcus
aureus and enterotoxin production in homemade mayonnaise prepared with different pH values. J. Food Protect. 50:872–
875.
45. Harris, T.O., D. Grossman, J.W. Kappler, P. Marrack, R.R. Rich, and M.J. Betley. 1993. Lack of complete correlation
between emetic and T-cell stimulatory activities of staphylococcal enterotoxins. Infect. Immun. 61:3175–3183.
46. Harvey, J., J.T. Patterson, and P.A. Gibbs. 1982. Enterotoxigenicity of Staphylococcus aureus strains isolated from poultry:
Raw poultry carcasses as a potential food-poisoning hazard. J. Appl. Bacteriol. 52:251–258.
47. Hirooka, E.Y., E.E. Muller, J.C. Freitas, E. Vicente, Y. Yashimoto, and M.S. Bergdoll. 1988. Enterotoxigenicity of
Staphylococcus intermedius of canine origin. Int. J. Food Microbiol. 7:185–191.
48. Hirooka, E.Y., S.P.C. DeSalzberg, and M.S. Bergdoll. 1987. Production of staphylococcal enterotoxin A and thermonuclease in cream pies. J. Food Protect. 50:952–955.
49. Hoover, D.G., S.R. Tatini, and J.B. Maltais. 1983. Characterization of staphylococci. Appl. Environ. Microbiol. 46:649–
660.
50. Huang, I.-Y., and M.S. Bergdoll. 1970. The primary structure of staphylococcal enterotoxin B. III. The cyanogen bromide
peptides of reduced and aminoethylated enterotoxin B and the complete amino acid sequence. J. Biol. Chem. 245:3518–
3525.
51. Hoffmann, M.L., L.M. Jablonski, K.K. Crum, S.P. Hackett, Y.-I. Chi, C.V. Stauffacher, D.L. Stevens, and G.A. Bohach.
1994. Predictions of T-cell receptor and major histocompatibility complex-binding sites on staphylococcal enterotoxin
C1. Infect. Immun. 62:3396–3407.
52. Hufnagle, W.O., M.T. Tremaine, and M.J. Betley. 1991. The carboxyl-terminal region of staphylococcal enterotoxin type
A is required for a fully active molecule. Infect. Immun. 59:2126–2134.
53. Hurst, A., and A. Hughes. 1983. The protective effect of some food ingredients on Staphylococcus aureus MF 31. J. Appl.
Bacteriol. 55:81–88.
54. Iandolo, J.J. 1989. Genetic analysis of extracellular toxins of Staphylococcus aureus. Ann. Rev. Microbiol. 43:375–402.
55. Iandolo, J.J., and W.M. Shafer. 1977. Regulation of staphylococcal enterotoxin B. Infect. Immun. 16:610–616.
56. Isigidi, B.K., A.M. Mathieu, L.A. Devriese, C. Godard, and J. van Hoof. 1992. Enterotoxin production in different
Staphylococcus aureus biotypes isolated from food and meat plants. J. Appl. Bacteriol. 72:16–20.
57. Isigidi, B.K., L.A. Devriese, C. Godard, and J. van Hoof. 1990. Characteristics of Staphylococcus aureus associated with
meat products and meat workers. Lett. Appl. Microbiol. 11:145–147.
58. Jarvis, A.W., R.C. Lawrence, and G.G. Pritchard. 1973. Production of staphylococcal enterotoxins A, B, and C under
conditions of controlled pH and aeration. Infect. Immun. 7:847–854.
59. Jay, J.M. 1970. Effect of borate on the growth of coagulase-positive and coagulase-negative staphylococci. Infect. Immun.
1:78–79.
60. Johnson, H.W., J.K. Russell, and C.H. Pontzer. 1992. Super-antigens in human disease. Sci. Am. 266(4):92–101.
61. Kadan, R.S., W.H. Martin, and R. Mickelsen. 1963. Effects of ingredients used in condensed and frozen dairy products
on thermal resistance of potentially pathogenic staphylococci. Appl. Microbiol. 11:45–49.
62. Katsuno, S., and M. Kondo. 1973. Regulation of staphylococcal enterotoxin B synthesis and its relation to other extracellular proteins. Japan. J. Med. Sci. Biol. 26:26–29.
63. Kloos, W.E., and T.L. Bannerman. 1994. Update on clinical significance of coagulase-negative staphylococci. Clin.
Microbiol. Rev. 7:117–140.
38. Friedman, M.E. 1966. Inhibition of staphylococcal enterotoxin B formation in broth cultures. J. Bacteriol. 92:277–278.
39. Genigeorgis, C., M.S. Foda, A. Mantis, and W.W. Sadler. 1971. Effect of sodium chloride and pH on enterotoxin C
production. Appl. Microbiol. 21:862–866.
40. Genigeorgis, C., H. Riemann, and W.W. Sadler. 1969. Production of enterotoxin B in cured meats. J. Food Sci. 34:62–68.
41. Genigeorgis, C., and W.W. Sadler. 1966. Effect of sodium chloride and pH on enterotoxin B production. J. Bacteriol.
92:1383–1387.
42. Gibbs, P.A., J.T. Patterson, and J. Harvey. 1978. Biochemical characteristics and enterotoxigenicity of Staphylococcus
aureus strains isolated from poultry. J. Appl. Bacteriol. 44:57–74.
43. Gilbert, R.J., and A.A. Wieneke. 1973. Staphylococcal food poisoning with special reference to the detection of enterotoxin
in food. In The Microbiological Safety of Food, ed. B.C. Hobbs and J.H.B. Christian, 273–285. New York: Academic
Press.
44. Gomez-Lucia, E., J. Goyache, J.L. Blanco, J.F.F. Garayzabal, J.A. Orden, and G. Suarez. 1987. Growth of Staphylococcus
aureus and enterotoxin production in homemade mayonnaise prepared with different pH values. J. Food Protect. 50:872–
875.
45. Harris, T.O., D. Grossman, J.W. Kappler, P. Marrack, R.R. Rich, and M.J. Betley. 1993. Lack of complete correlation
between emetic and T-cell stimulatory activities of staphylococcal enterotoxins. Infect. Immun. 61:3175–3183.
46. Harvey, J., J.T. Patterson, and P.A. Gibbs. 1982. Enterotoxigenicity of Staphylococcus aureus strains isolated from poultry:
Raw poultry carcasses as a potential food-poisoning hazard. J. Appl. Bacteriol. 52:251–258.
47. Hirooka, E.Y., E.E. Muller, J.C. Freitas, E. Vicente, Y. Yashimoto, and M.S. Bergdoll. 1988. Enterotoxigenicity of
Staphylococcus intermedius of canine origin. Int. J. Food Microbiol. 7:185–191.
48. Hirooka, E.Y., S.P.C. DeSalzberg, and M.S. Bergdoll. 1987. Production of staphylococcal enterotoxin A and thermonuclease in cream pies. J. Food Protect. 50:952–955.
49. Hoover, D.G., S.R. Tatini, and J.B. Maltais. 1983. Characterization of staphylococci. Appl. Environ. Microbiol. 46:649–
660.
50. Huang, I.-Y., and M.S. Bergdoll. 1970. The primary structure of staphylococcal enterotoxin B. III. The cyanogen bromide
peptides of reduced and aminoethylated enterotoxin B and the complete amino acid sequence. J. Biol. Chem. 245:3518–
3525.
51. Hoffmann, M.L., L.M. Jablonski, K.K. Crum, S.P. Hackett, Y.-I. Chi, C.V. Stauffacher, D.L. Stevens, and G.A. Bohach.
1994. Predictions of T-cell receptor and major histocompatibility complex-binding sites on staphylococcal enterotoxin
C1. Infect. Immun. 62:3396–3407.
52. Hufnagle, W.O., M.T. Tremaine, and M.J. Betley. 1991. The carboxyl-terminal region of staphylococcal enterotoxin type
A is required for a fully active molecule. Infect. Immun. 59:2126–2134.
53. Hurst, A., and A. Hughes. 1983. The protective effect of some food ingredients on Staphylococcus aureus MF 31. J. Appl.
Bacteriol. 55:81–88.
54. Iandolo, J.J. 1989. Genetic analysis of extracellular toxins of Staphylococcus aureus. Ann. Rev. Microbiol. 43:375–402.
55. Iandolo, J.J., and W.M. Shafer. 1977. Regulation of staphylococcal enterotoxin B. Infect. Immun. 16:610–616.
56. Isigidi, B.K., A.M. Mathieu, L.A. Devriese, C. Godard, and J. van Hoof. 1992. Enterotoxin production in different
Staphylococcus aureus biotypes isolated from food and meat plants. J. Appl. Bacteriol. 72:16–20.
57. Isigidi, B.K., L.A. Devriese, C. Godard, and J. van Hoof. 1990. Characteristics of Staphylococcus aureus associated with
meat products and meat workers. Lett. Appl. Microbiol. 11:145–147.
58. Jarvis, A.W., R.C. Lawrence, and G.G. Pritchard. 1973. Production of staphylococcal enterotoxins A, B, and C under
conditions of controlled pH and aeration. Infect. Immun. 7:847–854.
59. Jay, J.M. 1970. Effect of borate on the growth of coagulase-positive and coagulase-negative staphylococci. Infect. Immun.
1:78–79.
60. Johnson, H.W., J.K. Russell, and C.H. Pontzer. 1992. Super-antigens in human disease. Sci. Am. 266(4):92–101.
61. Kadan, R.S., W.H. Martin, and R. Mickelsen. 1963. Effects of ingredients used in condensed and frozen dairy products
on thermal resistance of potentially pathogenic staphylococci. Appl. Microbiol. 11:45–49.
62. Katsuno, S., and M. Kondo. 1973. Regulation of staphylococcal enterotoxin B synthesis and its relation to other extracellular proteins. Japan. J. Med. Sci. Biol. 26:26–29.
63. Kloos, W.E., and T.L. Bannerman. 1994. Update on clinical significance of coagulase-negative staphylococci. Clin.
Microbiol. Rev. 7:117–140.