Enterotoxin production by staphylococcal isolates from Nigerian fermented milk products

• Published in: Journal of food protection Vol. 51; no. 7; pp. 534 - 537
• Main Authors: Umoh, V.J, Adesiyun, A.A, Gomwalk, N.E
• Format: Journal Article
• Language: English
• Published: Des Moines, IA International Association of Milk, Food and Environmental Sanitarians 01.07.1988
• Subjects: Biological and medical sciences; CULTURED MILKS; DEGRADATION; DETERIORO; ENTEROTOXINAS; ENTEROTOXINE; ENTEROTOXINS; FERMENTED PRODUCTS; FOOD HYGIENE; Food industries; Fundamental and applied biological sciences. Psychology; HIGIENE DE LOS ALIMENTOS; HYGIENE DES ALIMENTS; LAIT FERMENTE; LECHE FERMENTADA; Milk and cheese industries. Ice creams; NIGERIA; PRODUCTOS FERMENTADOS; PRODUIT FERMENTE; STAPHYLOCOCCUS AUREUS; Toxicity; Africa; Bacteria; Micrococcales; Micrococcaceae; Identification; Nigeria; Biological contamination; Staphylococcus aureus; Cultured milk
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X-51.7.534

A total of 369 samples of nono, furanono and manshanu were purchased from four different markets around Zaria, Nigeria. Five hundred and sixty-eight staphylococcal isolates were obtained from the three products of which a total of 37 (6.5%) were enterotoxigenic comprising 21 (10.7%) from nono samples and 16 (17.2%) from fura samples. The staphylococcal count, pH and titratable acidity of all the samples that contained enterotoxigenic staphylococci ranged from 5.4 × 10 to 6.3 × 10 CFU/ml, 3.89 to 4.21 and 0.47 to 0.74, respectively. Of all the staphylococcal isolates, 6.5% produced enterotoxin. Of the enterotoxigenic strains encountered 73.0% produced enterotoxin A, 10.8% B, 10.8% C and 2.7% produced combinations of A and B and A and C each. Statistical analysis revealed no correlation between either coagulase, thermonuclease, hemolysin production and enterotoxin production.