[Enterotoxic staphylococci in the milk of cows and sheep with mastitis]. / Prouchvaniia vurkhu enterotoksichni stafilokoki v mastitno krave i ovche mliako.

Studied were the occurrence and the biochemical and phage characteristic of enterotoxic staphylococci in cow and sheep milk from animals with mastitis. Milk samples taken from 150 cows and 120 ewes were investigated for the presence of Staphylococcus aureus. This organism was found in 88 per cent of the cow milk samples and in 89.2 per cent of the sheep milk ones. The count of bacteria was within the 10(1) to 10(5)/cm3 range. A total of 239 strains of Staphylococcus aureus were isolated from both kinds of milk. They were tested for enterotoxigenicity after Ouchterlony. It was shown that 28.8 per cent of those isolated from mastitis cow milk and 7.5 per cent of those isolated from mastitis ewe milk produced an enterotoxin. Those from the cow milk samples produced enterotoxin A in 65.8 per cent of the cases, enterotoxin B in 13.1 per cent, and enterotoxin C in 5.3 per cent. Simultaneous production of A and D toxin was found in 15.8 per cent of the strains. Those isolated from the ewe milk samples produced enterotoxin C in 75 per cent of the cases, and enterotoxins A and C in 25 per cent. The enterotoxigenic Staphylococcus strains were distinguished by high biochemical and enzyme activity, however, none of the methods tested proved specific for enterotoxic Staphylococci only. The enterotoxic staphylococci of cow milk were typed by II and IV phages and by a mixed group of phages (II/M, III/M, IV/M, II/IV). Most spread were the 116 and 116/118 phage types.(ABSTRACT TRUNCATED AT 250 WORDS)

[Cold resistance of S. aureus and staphylococcal enterotoxins A and C2 in ice cream]. / Studoustoichivost na S. aureus i stafilokokovi enterotoksini A i C2 v sladoled.

Studied was the cold resistance of enterotoxinogenic strains of Staphylococcus aureus and of A and C2 staphylococcus enterotoxins in milk and cream icecream kept under refrigerator conditions for 7 months at -18 degrees C. The S. aureus strains were shown to have high resistance in icecream. The survival rate of the organisms depended both on the specific peculiarities of the individual strains and on the composition of the icecream mixture. Staphylococci were found to survive longer in milk icecream. A and C2 enterotoxin retained fully their activity in the two types of icecream over the entire period of storing. The data obtained is important for the elucidation of the epidemiology of alimentary staphylococcus intoxications.

[Presence of enterotoxin D in Staphylococcus aureus strains isolated from food products]. / Nalichie na enterotoksin D v shtamove Staphylococcus aureus, izolirani ot khranitelni produkti.

Studied was the capacity of 243 S. aureus strains to produce enterotoxin D after they were isolated from food products. It was found that 3.3 per cent of the strains produced enterotoxin D, the simultaneous production of A and D toxins being established in 2.5 per cent of the cases. The detection of an enterotoxin of such antigenic type pointed to its demonstration in cases of food intoxication as well as when hygiene control of food products was carried out.