[Dynamics of the production of staphylococcal enterotoxin and thermonuclease in foods responsible for outbreaks of food poisoning].

The behaviour of staphylococcal growth, thermonuclease and enterotoxin production in foods responsible of different food poisoning outbreaks is described. The significance of thermonuclease estimation, as a simple laboratory test for evaluating the hygienic status of foods in different steps of their commercial life, is discussed.