Occurrence of Enterotoxigenic Staphylococci in Raw, Processed and Ready to Eat Foods-I. Isolation and Biochemical Characteristics

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Authors

  • R. K. Leela
     Defence Food Research Laboratory, Mysore ,IN
  • R. Sankaran
     Defence Food Research Laboratory, Mysore ,IN
  • P. K. Vijayaraghavan
     Defence Food Research Laboratory, Mysore ,IN

Abstract

The growth of Staphylococcus aureus in foods presents a public health hazard since many strains of S. aureus produce enterotoxins which cause food poisoning if ingested. It continues to be a major cause of food poisoning throughout the world.

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Published

1981-06-01

How to Cite

Leela, R. K., Sankaran, R., & Vijayaraghavan, P. K. (1981). Occurrence of Enterotoxigenic Staphylococci in Raw, Processed and Ready to Eat Foods-I. Isolation and Biochemical Characteristics. The Indian Journal of Nutrition and Dietetics, 18(6), 197–203. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/12753

Issue

Volume 18, Issue 6, June 1981

Section

Original Articles

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