A comparison of heat-stable enterotoxins from Escherichia coli and Yersinia enterocolitica by the suckling mouse bioassay showed that whereas E. coli heat-stable enterotoxin evoked a maximum ratio of gut weight to remaining body weight after a 4-h incubation period, the maximum ratio for Y. enterocolitica was achieved at 2 h, decreasing thereafter to values regarded as negative (less than 0.083...

Single and double gel-diffusion techniques were employed to examine serologically coagulase-positive staphylococci from cheese for enterotoxigenicity. Supernatant fluid from sac cultures was examined for enterotoxins A and B. The results indicated that 9 of 155 cultures from market cheese and 7 of 77 cultures from food-poisoning cheese produced enterotoxin A, and that none of the cultures produ...

Staphylococcus aureus is a gram-positive coccus that, in specific conditions, is able to generate various diseases. By secreting different enterotoxins, this bacterium prepares the settings to attack the host; among these, enterotoxins A and B play the most important roles in food poisoning. This study was performed to trace the genes coding enterotoxins A and B in Staphylococcus a...

Heat-labile enterotoxins from Escherichia coli strains of porcine and human origin polymerize on heating to form high-molecular-weight aggregates, "procoligenoids," analogous to procholeragenoid derived from the cholera enterotoxin. This aggregation is accompanied by loss of biological activity (toxicity). Further heating results in the release of B-subunit oligomers, coligenoids, analogous to ...

conclusions these findings illustrated the presence and persistence of clonal groups of mrsa strains, in chicken meat in isfahan, iran, that serve as reservoirs to disseminate bacteriophage encoded enterotoxin and virulence agents. results all 116 isolated mrsa strains were discriminated into seven php types consisting of seven common types (cts) and were positive for meca gene. all isolates ha...