6533b7d3fe1ef96bd125ff05
RESEARCH PRODUCT
Rapid whole protein quantification of staphylococcal enterotoxin B by liquid chromatography
Jordi MañesJosé Miguel SorianoR Marı́nIsabel Sospedrasubject
Detection limitFood poisoningChromatographyGeneral MedicineEnterotoxinBiologymedicine.diseasemedicine.disease_causebiology.organism_classificationAnalytical ChemistryMicrobiologyStaphylococcal Food PoisoningStaphylococcus aureusChromatography detectormedicineFood scienceExotoxinBacteriaFood Sciencedescription
Abstract Food poisoning caused by Staphylococcus aureus is one of the most important foodborne diseases in the world. The ability of these bacteria to produce one or more enterotoxins in milk and dairy products is linked to staphylococcal food poisoning. Enterotoxin B (SEB) is an exotoxin produced by S. aureus and is one of the compounds most frequently involved in staphylococcal food poisoning worldwide. In this work, 20 samples of milk collected from restaurants have been studied for the presence of S. aureus enterotoxigenic strains. All the isolates from milk samples have been analysed by liquid chromatography-coupled with diode array detector for the rapid identification and quantification of SEB as intact protein. Limit of detection and limit of quantification values were 0.5 and 1 μg/mL, respectively. S. aureus was found in 35% of analysed samples but only one of them was an enterotoxigenic strain, which produced staphylococcal enterotoxin B at levels of 3.6 μg/mL.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2012-07-01 | Food Chemistry |