Staphylococcal Growth and Enterotoxin Production-Factors for Control

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Abstract
Factors controlling growth and enterotoxin production in foods are many and varied. Under optimum conditions, generation times as low as 15 min and maximal cell populations of 109 per gram attained within 12 to 18 h have been reported. In naturally contaminated foods, these rates of growth are seldom encountered, because various environmental factors, in combination and individually, influence growth and enterotoxin formation. Resistance to limited moisture conditions is probably the most remarkable feature of the growth of this organism. Other factors controlling growth and toxin formation are the nutritional completeness of the medium, pH, temperature, inoculum size and type, and the effect of competing organisms. In addition, the potential for staphylococcal contamination from various sources must be considered when ascertaining the public health risk presented by this organism in a specific food. Ultimately, it is the sum of these factors which must concern the food hygienist and which determine the wholesomeness of foods in the marketplace.

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