Staphylococcal Gastroenteritis 565
89. Read, R.B., and J.G. Bradshaw. 1966. Thermal inactivation of staphylococcal enterotoxin B in veronal buffer. Appl.
Microbiol. 14:130–132.
90. Reiser, R.F., R.N. Robbins, A.L. Noleto, G.P. Khoe, and M.S. Bergdoll. 1984. Identification, purification, and some
physiochemical properties of staphylococcal enterotoxin C 3 . Infect. Immun. 45:625–630.
91. Reiser, R.F., and K.F. Weiss. 1969. Production of staphylococcal enterotoxins A, B, and C in various media. Appl.
Microbiol. 18:1041–1043.
92. Satterlee, L.D., and A.A. Kraft. 1969. Effect of meat and isolated meat proteins on the thermal inactivation of staphylococcal
enterotoxin B. Appl. Microbiol. 17:906–909.
93. Schantz, E.J., W.G. Roessler, J. Wagman, L. Spero, D.A. Dunnery, and M.S. Bergdoll. 1965. Purification of staphylococcal
enterotoxin B. J. Biochem. 4:1011–1016.
94. Shimizu, A., M. Fugita, H. Igarashi, M. Takagi, N. Nagase, A. Sasaki, and J. Kawano. 2000. Characterization of Staphylococcus aureus coagulase type VII isolates from staphylococcal food poisoning outbreaks (1980–1995) in Tokyo, Japan,
by pulsed-field gel electrophoresis. J. Clin. Microbiol. 38:3746–3749.
95. Siems, H., D. Husch, H.-J. Sinell, and F. Untermann. 1971. Vorkommen und Eigenschaften von Staphylokokken in
verschiedenen Produktionsstufen bei der Fleischverarbeitung. Fleischwirts. 51:1529–1533.
96. Silverman, G.J., D.T. Munsey, C. Lee, and E. Ebert. 1983. Interrelationship between water activity, temperature and
5.5 percent oxygen on growth and enterotoxin A secretion by Staphylococcus aureus in precooked bacon. J. Food Sci.
48:1783–1786, 1795.
97. Simkovicova, M., and R.J. Gilbert. 1971. Serological detection of enterotoxin from food-poisoning strains of Staphylococcus aureus. J. Med. Microbiol. 4:19–30.
98. Smith, J.L., R.L. Buchanan, and S.A. Palumbo. 1983. Effect of food environment on staphylococcal enterotoxin synthesis:
A review. J. Food Protect. 46:545–555.
99. Sokari, T.G., and S.O. Anozie. 1990. Occurrence of enterotoxin producing strains of Staphylococcus aureus in meat and
related samples from traditional markets in Nigeria. J. Food Protect. 53:1069–1070.
100. Soriano, J.M., G. Font, H. Rico, J.C. Milt´ o, and J. Ma˜ nes. 2002. Incidence of enterotoxigenic staphylococci and their
toxins in foods. J. Food Protect. 65:857–860.
101. Sperber, W.H. 1977. The identification of staphylococci in clinical and food microbiology laboratories. CRC Crit. Rev.
Clin. Lab. Sci. 7:121–184.
102. Su, Y.-C., and A.C.L. Wong. 1998. Production of staphylococcal enterotoxin H under controlled pH and aeration. Int. J.
Food Microbiol. 39:87–91.
103. Su, Y.-C., and A.C.L. Wong. 1996. Detection of staphylococcal enterotoxin H by an enzyme-linked immunosorbent assay.
J. Food Protect. 59:327–330.
104. Su, Y.-C., and A.C.L. Wong. 1995. Identification and purification of a new staphylococcal enterotoxin, H. Appl. Environ.
Microbiol. 61:1438–1443.
105. Tanasupawat, S., Y. Hoshimoto, T. Ezaki, M. Kozaki, and K. Komagata. 1992. Staphylococcus piscifermentans sp. nov.,
from fermented fish in Thailand. Int. J. Syst. Bacteriol. 42:577–581.
106. Tatini, S.R. 1973. Influence of food environments on growth of Staphylococcus aureus and production of various enterotoxins. J. Milk Food Technol. 36:559–563.
107. Thomas, C.T., J.C. White, and K. Longree. 1966. Thermal resistance of salmonellae and staphylococci in foods. Appl.
Microbiol. 14:815–820.
108. Thota, F.H., S.R. Tatini, and R.W. Bennett. 1973. Effects of temperature, pH and NaCl on production of staphylococcal
enterotoxins E and F. Bacteriol. Proc. 1.
109. Tibana, A., K. Rayman, M. Akhtar, and R. Szabo. 1987. Thermal stability of staphylococcal enterotoxins A, B and C in
a buffered system. J. Food Protect. 50:239–242.
110. Troller, J.A. 1972. Effect of water activity on enterotoxin A production and growth of Staphylococcus aureus. Appl.
Microbiol. 24:440–443.
111. Valle, J., E. Gomez-Lucia, S. Piriz, J. Goyache, J.A. Orden, and S. Vadillo. 1990. Enterotoxin production by staphylococci
isolated from healthy goats. Appl. Environ. Microbiol. 56:1323–1326.
112. Vandenbosch, L.L., D.Y.C. Fung, and M. Widomski. 1973. Optimum temperature for enterotoxin production by Staphylococcus aureus S-6 and 137 in liquid medium. Appl. Microbiol. 25:498–500.
89. Read, R.B., and J.G. Bradshaw. 1966. Thermal inactivation of staphylococcal enterotoxin B in veronal buffer. Appl.
Microbiol. 14:130–132.
90. Reiser, R.F., R.N. Robbins, A.L. Noleto, G.P. Khoe, and M.S. Bergdoll. 1984. Identification, purification, and some
physiochemical properties of staphylococcal enterotoxin C 3 . Infect. Immun. 45:625–630.
91. Reiser, R.F., and K.F. Weiss. 1969. Production of staphylococcal enterotoxins A, B, and C in various media. Appl.
Microbiol. 18:1041–1043.
92. Satterlee, L.D., and A.A. Kraft. 1969. Effect of meat and isolated meat proteins on the thermal inactivation of staphylococcal
enterotoxin B. Appl. Microbiol. 17:906–909.
93. Schantz, E.J., W.G. Roessler, J. Wagman, L. Spero, D.A. Dunnery, and M.S. Bergdoll. 1965. Purification of staphylococcal
enterotoxin B. J. Biochem. 4:1011–1016.
94. Shimizu, A., M. Fugita, H. Igarashi, M. Takagi, N. Nagase, A. Sasaki, and J. Kawano. 2000. Characterization of Staphylococcus aureus coagulase type VII isolates from staphylococcal food poisoning outbreaks (1980–1995) in Tokyo, Japan,
by pulsed-field gel electrophoresis. J. Clin. Microbiol. 38:3746–3749.
95. Siems, H., D. Husch, H.-J. Sinell, and F. Untermann. 1971. Vorkommen und Eigenschaften von Staphylokokken in
verschiedenen Produktionsstufen bei der Fleischverarbeitung. Fleischwirts. 51:1529–1533.
96. Silverman, G.J., D.T. Munsey, C. Lee, and E. Ebert. 1983. Interrelationship between water activity, temperature and
5.5 percent oxygen on growth and enterotoxin A secretion by Staphylococcus aureus in precooked bacon. J. Food Sci.
48:1783–1786, 1795.
97. Simkovicova, M., and R.J. Gilbert. 1971. Serological detection of enterotoxin from food-poisoning strains of Staphylococcus aureus. J. Med. Microbiol. 4:19–30.
98. Smith, J.L., R.L. Buchanan, and S.A. Palumbo. 1983. Effect of food environment on staphylococcal enterotoxin synthesis:
A review. J. Food Protect. 46:545–555.
99. Sokari, T.G., and S.O. Anozie. 1990. Occurrence of enterotoxin producing strains of Staphylococcus aureus in meat and
related samples from traditional markets in Nigeria. J. Food Protect. 53:1069–1070.
100. Soriano, J.M., G. Font, H. Rico, J.C. Milt´ o, and J. Ma˜ nes. 2002. Incidence of enterotoxigenic staphylococci and their
toxins in foods. J. Food Protect. 65:857–860.
101. Sperber, W.H. 1977. The identification of staphylococci in clinical and food microbiology laboratories. CRC Crit. Rev.
Clin. Lab. Sci. 7:121–184.
102. Su, Y.-C., and A.C.L. Wong. 1998. Production of staphylococcal enterotoxin H under controlled pH and aeration. Int. J.
Food Microbiol. 39:87–91.
103. Su, Y.-C., and A.C.L. Wong. 1996. Detection of staphylococcal enterotoxin H by an enzyme-linked immunosorbent assay.
J. Food Protect. 59:327–330.
104. Su, Y.-C., and A.C.L. Wong. 1995. Identification and purification of a new staphylococcal enterotoxin, H. Appl. Environ.
Microbiol. 61:1438–1443.
105. Tanasupawat, S., Y. Hoshimoto, T. Ezaki, M. Kozaki, and K. Komagata. 1992. Staphylococcus piscifermentans sp. nov.,
from fermented fish in Thailand. Int. J. Syst. Bacteriol. 42:577–581.
106. Tatini, S.R. 1973. Influence of food environments on growth of Staphylococcus aureus and production of various enterotoxins. J. Milk Food Technol. 36:559–563.
107. Thomas, C.T., J.C. White, and K. Longree. 1966. Thermal resistance of salmonellae and staphylococci in foods. Appl.
Microbiol. 14:815–820.
108. Thota, F.H., S.R. Tatini, and R.W. Bennett. 1973. Effects of temperature, pH and NaCl on production of staphylococcal
enterotoxins E and F. Bacteriol. Proc. 1.
109. Tibana, A., K. Rayman, M. Akhtar, and R. Szabo. 1987. Thermal stability of staphylococcal enterotoxins A, B and C in
a buffered system. J. Food Protect. 50:239–242.
110. Troller, J.A. 1972. Effect of water activity on enterotoxin A production and growth of Staphylococcus aureus. Appl.
Microbiol. 24:440–443.
111. Valle, J., E. Gomez-Lucia, S. Piriz, J. Goyache, J.A. Orden, and S. Vadillo. 1990. Enterotoxin production by staphylococci
isolated from healthy goats. Appl. Environ. Microbiol. 56:1323–1326.
112. Vandenbosch, L.L., D.Y.C. Fung, and M. Widomski. 1973. Optimum temperature for enterotoxin production by Staphylococcus aureus S-6 and 137 in liquid medium. Appl. Microbiol. 25:498–500.