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  • Title: Effect of toxin concentration on the heat inactivation of staphylococcal enterotoxin A in beef bouillon and in phosphate buffer.
    Author: Denny CB, Humber JY, Bohrer CW.
    Journal: Appl Microbiol; 1971 Jun; 21(6):1064-6. PubMed ID: 4998349.
    Abstract:
    The slope of the thermal inactivation curve of enterotoxin A in beef bouillon (initial pH 6.2) was found to be approximately 27.8 C (50 F) with three different concentrations of toxin. Inactivation by heat was dependent on the concentration of enterotoxin A heated. Enterotoxin A was inactivated by less heat in a pH 7.2 phosphate buffer than in beef bouillon as detected by serology. Results indicate that natural (usually low) levels of toxin rather than concentrated enterotoxin A should be used in heat inactivation studies.
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