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. 1978 Jun;35(6):1193–1197. doi: 10.1128/aem.35.6.1193-1197.1978

Rapid qualitative method for detecting staphylococcal nuclease in foods.

A Koupal, R H Deibel
PMCID: PMC243004  PMID: 677882

Abstract

A rapid method for the detection of heat-stable staphylococcal nuclease in foods is described. The procedure consists of an acid precipitation, boiling, and centrifugation followed by enzyme detection in an agar plate containing deoxyribonucleic acid. To test the efficacy of the procedure, purified Staphylococcus aureus nuclease was added to various foods and recovery experiments were performed. Additionally, foods were inoculated and incubated with S. aureus, and the staphylococcal counts were compared with nuclease activity. The results indicate that the procedure possesses merit for a rapid method that can be incorporated into quality control programs. The procedure requires approximately 2.5 h, and it will detect nuclease levels as low as 10 ng/g of food.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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