Document Type

Thesis - Open Access

Award Date

1964

Degree Name

Master of Science (MS)

Department

Dairy Science

Abstract

Numerous reports from many parts of the world have described the occurrence of outbreaks of staphylococcus food poisoning. Some studies have incriminated raw milk as a reservoir of the staphylococcus organisms as the vehicle of transmission. Recently Cheddar cheese has been implicated as the contaminating agent in food poisoning outbreaks traced to dairy products. The frequency of outbreaks of staphylococcus food poisoning has stimulated interest in the characterization of members of the staphylococcus genus. The strains particularly important are those capable of production an enterotoxin. In order to determine the strains of staphylococcus organisms isolated from raw milk which are a possible causative agent of food poisoning outbreaks, various physiological tests were systematically conducted. The physiological characteristics studied were coagulase production, gelatin hydrolysis, mannitol fermentation, pigmentation, hemolysis production, antibiotic sensitivity and bacteriophage typing. These tests are of particular interest in evaluating the organisms isolated from raw milk.

Library of Congress Subject Headings

Staphylococcus
Food poisoning
Dairy microbiology

Description

Includes bibliographical references (pages 31-33)

Format

application/pdf

Number of Pages

38

Publisher

South Dakota State University

Rights

In Copyright - Non-Commercial Use Permitted
http://rightsstatements.org/vocab/InC-NC/1.0/

Included in

Dairy Science Commons

Share

COinS