National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Staphylococcus aureus is a gram-positive bacteria commonly found on the skin or mucous membranes of both humans and animals. The bacterium is an opportunistic pathogen that can lead to many human and animal diseases that are self-limiting and even life-threatening. Symptoms such as rapid onset of nausea, vomiting, stomach cramps and diarrhoea are part of staphylococcal food poisoning. The bacteria can be killed when heated at a regular cooking temperature, but the toxins remain active. In foodstuffs, staphylococcal enterotoxins are extremely heat tolerant and are known to be more heat resistant than in a laboratory culture medium. Staphylococcal food toxicity is due to the absorption in the food of staphylococcal enterotoxins.
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