Growth and Enterotoxin A Production by Staphylococcus aureus in Fluid Dairy Products

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Abstract
Staphylococcus aureus strain 100 grew better in skim milk and whole milk (3.5% fat) than in half and half (10.5%), and whipping cream (30% fat) at 37 C. Enterotoxin A production was 1.14, 0.88, 0.24, and 0.18 μg per 100 g of skim milk, whole milk, half and half, and cream, respectively. Sufficient cell numbers were not obtained for enterotoxin production after 16 h at 22 C in these same media.

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