Staphylococcal intoxications
نویسندگان
چکیده
1. Historical aspects and contemporary problems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .523 2. Characteristics of Staphylococcus aureus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .526 3. The toxins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .529 4. Nature of the intoxication in man and animals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .540 5. Prevalence of S. aureus in foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .543 6. Foods most often associated with staphylococcal food poisoning . . . . . . . . . . . . . . . . . . .543 7. Principles of detection of S. aureus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .544 8. Principles of detection of the enterotoxins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .545 9. Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .551 Bibliography . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .551
منابع مشابه
Laboratory Exposures to Staphylococcal Enterotoxin B
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