Abstract
Staphylococcal intoxication, caused by enterotoxins produced by species of Staphylococcus, is a constant problem in the Public Health, in consequence of the frequency of cases and thermostability of the toxin. Considering that this microorganism is one of the most common agents isolated from human and animal flora, the review relates briefly about structure, physicochemical and biological properties of staphylococcal enterotoxins and factors involved with their production in foods.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright (c) 1995 Tereza Cristina Rocha Moreira de Oliveira, Maria de Lourdes Ribeiro de Souza da Cunha, Elisa Yoko Hirooka
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