Abstract
Serological tests were used to determine the slope of the thermal inactivation curve of crude enterotoxin A in Veronal buffer (pH 7.2), and the resulting z value was 27.8 C. (50 F). Serological assays also showed that the heat inactivation at each time-temperature depended on the original concentration of enterotoxin A. The usefulness of the Oudin tube serological test for determining end points of inactivation of naturally produced enterotoxin A (not concentrated) is discussed. We concluded that this test cannot be used to determine end points of heat inactivation for enterotoxin A in the minute quantities naturally produced in foods.
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Selected References
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