564 Modern Food Microbiology
64. Kloos, W.E., D.N. Ballard, C.G. George, J.A. Webster, R.J. Hubner, W. Ludwig, K.H. Schleifer, F. Fiedler, and K. Schubert.
1998. Delimiting the genus Staphylococcus through description of Macrococcus caseolyticus gen. nov., comb. nov. and
Macrococcus equipercicus sp. nov., Macrococcus bovicus sp. nov. and Macrococcus carouselicus sp. nov. Int. J. Syst.
Bacteriol. 48:859–877.
65. Lee, W.-C., M.-J. Lee, J.-S. Kim, and S.-Y. Park. 2001. Foodborne illness outbreaks in Korea and Japan studied retrospectively. J. Food Protect. 64:899–902.
66. Lee, R.Y., G.J. Silverman, and D.T. Munsey. 1981. Growth and enterotoxin A production by Staphylococcus aureus in
precooked bacon in the intermediate moisture range. J. Food Sci. 46:1687–1692.
67. Lilly, H.D., R.A. McLean, and J.A. Alford. 1967. Effects of curing salts and temperature on production of staphylococcal
enterotoxin. Bacteriol. Proc. 12.
68. Lindroth, S., E. Strandberg, A. Pessa, and M.J. Pellinen. 1983. A study of the growth potential of Staphylococcus aureus
in Boletus edulis, a wild edible mushroom, prompted by a food poisoning outbreak. J. Food Sci. 48:282–283.
69. Marin, M.E., M.C. de la Rosa, and I. Cornejo. 1992. Enterotoxigenicity of Staphylococcus strains isolated from Spanish
dry-cured hams. Appl. Environ. Microbiol. 58:1067–1069.
70. McLean, R.A., H.D. Lilly, and J.A. Alford. 1968. Effects of meat-curing salts and temperature on production of staphylococcal enterotoxin B. J. Bacteriol. 95:1207–1211.
71. Metzger, J.F., A.D. Johnson, W.S. Collins, II, and V. McGann. 1973. Staphylococcus aureus enterotoxin B release
(excretion) under controlled conditions of fermentation. Appl. Microbiol. 25:770–773.
72. Metzroth, B., T. Marx, M. Linnig, and B. Fleischer. 1993. Concomitant loss of conformation and superantigenic activity
of staphylococcal enterotoxin B deletion mutant proteins. Infect. Immun. 61:2445–2452.
73. Miller, R.D., and D.Y.C. Fung. 1973. Amino acid requirements for the production of enterotoxin B by Staphylococcus
aureus S-6 in a chemically defined medium. Appl. Microbiol. 25:800–806.
74. Morse, S.A., R.A. Mah, and W.J. Dobrogosz. 1969. Regulation of staphylococcal enterotoxin B. J. Bacteriol. 98:4–9.
75. Mossel, D.A.A. 1975. Occurrence, prevention, and monitoring of microbial quality loss of foods and dairy products. CRC
Crit. Rev. Environ. Control. 5:1–140.
76. Munson, S.H., M.T. Tremaine, M.J. Betley, and B.A. Welch. 1998. Identification and characterization of staphylococcal
enterotoxin types G and I from Staphylococcus aureus. Infect. Immun. 66:3337–3348.
77. Noleto, A.L., and M.S. Bergdoll. 1980. Staphylococcal enterotoxin production in the presence of nonenterotoxigenic
staphylococci. Appl. Environ. Microbiol. 39:1167–1171.
78. Noleto, A.L., and M.S. Bergdoll. 1982. Production of enterotoxin by a Staphylococcus aureus strain that produces three
identifiable enterotoxins. J. Food Protect. 45:1096–1097.
79. Notermans, S., and C.J. Heuvelman. 1983. Combined effect of water activity, pH and suboptimal temperature on growth
and enterotoxin production of Staphylococcus aureus. J. Food Sci. 48:1832–1835, 1840.
80. Notermans, S., and R.L.M. van Otterdijk. 1985. Production of enterotoxin A by Staphylococcus aureus in food. Int. J.
Food Microbiol. 2:145–149.
81. Orwin, P.M., D.Y.M. Leung, H.L. Donahue, R.P. Novick, and P.M. Schlievert. 2001. Biochemical and biological properties
of staphylococcal enterotoxin K. Infect. Immun. 69:360–366.
82. Otero, A., M.L. Garcia, M.C. Garcia, B. Moreno, and M.S. Bergdoll. 1990. Production of staphylococcal enterotoxins C 1
and C 2 and thermonuclease throughout the growth cycle. Appl. Environ. Microbiol. 56:555–559.
83. Palasuntheram, C., and M.S. Beauchamp. 1982. Enterotoxigenic staphylococci in Sri Lanka. J. Appl. Bacteriol. 52:39–41.
84. Palumbo, S.A., J.L. Smith, and J.C. Kissinger. 1977. Destruction of Staphylococcus aureus during frankfurter processing.
Appl. Environ. Microbiol. 34:740–744.
85. Payne, D.N., and J.M. Wood. 1974. The incidence of enterotoxin production in strains of Staphylococcus aureus isolated
from foods. J. Appl. Bacteriol. 37:319–325.
86. Pereira, J.L., S.P. Salzberg, and M.S. Bergdoll. 1982. Effect of temperature, pH and sodium chloride concentrations on
production of staphylococcal enterotoxins A and B. J. Food Protect. 45:1306–1309.
87. Probst, A.J., C. Hertel, L. Richter, L. Wassill, W. Ludwig, and W.P. Hammes. 1998. Staphylococcus condimenti sp. nov.,
from soy sauce mash, and Staphylococcus carnosus (Schleifer and Fischer 1982) subsp. utilis subsp. nov. Int. J. Syst.
Bacteriol. 48:651–658.
88. Raj, H.D., and M.S. Bergdoll. 1969. Effect of enterotoxin B on human volunteers. J. Bacteriol. 98:833–834.
64. Kloos, W.E., D.N. Ballard, C.G. George, J.A. Webster, R.J. Hubner, W. Ludwig, K.H. Schleifer, F. Fiedler, and K. Schubert.
1998. Delimiting the genus Staphylococcus through description of Macrococcus caseolyticus gen. nov., comb. nov. and
Macrococcus equipercicus sp. nov., Macrococcus bovicus sp. nov. and Macrococcus carouselicus sp. nov. Int. J. Syst.
Bacteriol. 48:859–877.
65. Lee, W.-C., M.-J. Lee, J.-S. Kim, and S.-Y. Park. 2001. Foodborne illness outbreaks in Korea and Japan studied retrospectively. J. Food Protect. 64:899–902.
66. Lee, R.Y., G.J. Silverman, and D.T. Munsey. 1981. Growth and enterotoxin A production by Staphylococcus aureus in
precooked bacon in the intermediate moisture range. J. Food Sci. 46:1687–1692.
67. Lilly, H.D., R.A. McLean, and J.A. Alford. 1967. Effects of curing salts and temperature on production of staphylococcal
enterotoxin. Bacteriol. Proc. 12.
68. Lindroth, S., E. Strandberg, A. Pessa, and M.J. Pellinen. 1983. A study of the growth potential of Staphylococcus aureus
in Boletus edulis, a wild edible mushroom, prompted by a food poisoning outbreak. J. Food Sci. 48:282–283.
69. Marin, M.E., M.C. de la Rosa, and I. Cornejo. 1992. Enterotoxigenicity of Staphylococcus strains isolated from Spanish
dry-cured hams. Appl. Environ. Microbiol. 58:1067–1069.
70. McLean, R.A., H.D. Lilly, and J.A. Alford. 1968. Effects of meat-curing salts and temperature on production of staphylococcal enterotoxin B. J. Bacteriol. 95:1207–1211.
71. Metzger, J.F., A.D. Johnson, W.S. Collins, II, and V. McGann. 1973. Staphylococcus aureus enterotoxin B release
(excretion) under controlled conditions of fermentation. Appl. Microbiol. 25:770–773.
72. Metzroth, B., T. Marx, M. Linnig, and B. Fleischer. 1993. Concomitant loss of conformation and superantigenic activity
of staphylococcal enterotoxin B deletion mutant proteins. Infect. Immun. 61:2445–2452.
73. Miller, R.D., and D.Y.C. Fung. 1973. Amino acid requirements for the production of enterotoxin B by Staphylococcus
aureus S-6 in a chemically defined medium. Appl. Microbiol. 25:800–806.
74. Morse, S.A., R.A. Mah, and W.J. Dobrogosz. 1969. Regulation of staphylococcal enterotoxin B. J. Bacteriol. 98:4–9.
75. Mossel, D.A.A. 1975. Occurrence, prevention, and monitoring of microbial quality loss of foods and dairy products. CRC
Crit. Rev. Environ. Control. 5:1–140.
76. Munson, S.H., M.T. Tremaine, M.J. Betley, and B.A. Welch. 1998. Identification and characterization of staphylococcal
enterotoxin types G and I from Staphylococcus aureus. Infect. Immun. 66:3337–3348.
77. Noleto, A.L., and M.S. Bergdoll. 1980. Staphylococcal enterotoxin production in the presence of nonenterotoxigenic
staphylococci. Appl. Environ. Microbiol. 39:1167–1171.
78. Noleto, A.L., and M.S. Bergdoll. 1982. Production of enterotoxin by a Staphylococcus aureus strain that produces three
identifiable enterotoxins. J. Food Protect. 45:1096–1097.
79. Notermans, S., and C.J. Heuvelman. 1983. Combined effect of water activity, pH and suboptimal temperature on growth
and enterotoxin production of Staphylococcus aureus. J. Food Sci. 48:1832–1835, 1840.
80. Notermans, S., and R.L.M. van Otterdijk. 1985. Production of enterotoxin A by Staphylococcus aureus in food. Int. J.
Food Microbiol. 2:145–149.
81. Orwin, P.M., D.Y.M. Leung, H.L. Donahue, R.P. Novick, and P.M. Schlievert. 2001. Biochemical and biological properties
of staphylococcal enterotoxin K. Infect. Immun. 69:360–366.
82. Otero, A., M.L. Garcia, M.C. Garcia, B. Moreno, and M.S. Bergdoll. 1990. Production of staphylococcal enterotoxins C 1
and C 2 and thermonuclease throughout the growth cycle. Appl. Environ. Microbiol. 56:555–559.
83. Palasuntheram, C., and M.S. Beauchamp. 1982. Enterotoxigenic staphylococci in Sri Lanka. J. Appl. Bacteriol. 52:39–41.
84. Palumbo, S.A., J.L. Smith, and J.C. Kissinger. 1977. Destruction of Staphylococcus aureus during frankfurter processing.
Appl. Environ. Microbiol. 34:740–744.
85. Payne, D.N., and J.M. Wood. 1974. The incidence of enterotoxin production in strains of Staphylococcus aureus isolated
from foods. J. Appl. Bacteriol. 37:319–325.
86. Pereira, J.L., S.P. Salzberg, and M.S. Bergdoll. 1982. Effect of temperature, pH and sodium chloride concentrations on
production of staphylococcal enterotoxins A and B. J. Food Protect. 45:1306–1309.
87. Probst, A.J., C. Hertel, L. Richter, L. Wassill, W. Ludwig, and W.P. Hammes. 1998. Staphylococcus condimenti sp. nov.,
from soy sauce mash, and Staphylococcus carnosus (Schleifer and Fischer 1982) subsp. utilis subsp. nov. Int. J. Syst.
Bacteriol. 48:651–658.
88. Raj, H.D., and M.S. Bergdoll. 1969. Effect of enterotoxin B on human volunteers. J. Bacteriol. 98:833–834.