Interconnection between the number of pathogenic staphylococci and the presence of enterotoxin in cooked macaroni products was studied. Precipitation in gel with antienterotoxic serum of the A type demonstrated the formation of the type A enterotoxin to be observed when 1 g of the product contained millions of the staphylococcal cells. The time period necessary for the formation of enterotoxin depended upon the initial dose of the staphylococcal contamination of the product and the incubation temperature.
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