Canned "Sprats in Oil" were infected experimentally with staphylococci which give rise to type A enterotoxin. It has been shown by the serological method that the enterotoxin localizes in the form of @nests" at sites of infection with staphylococci and their reproduction. Scientifically grounded sterilization regimes used nowadays in industry ensure complete inactivation in canned foods of staphylococcal enterotoxin, if any, before sterilization.
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