PRODUCTION OF STAPHYLOCOCCAL-ENTEROTOXIN-A IN CREAM-FILLED CAKE

Cakes were baked with normal ingredients and filled with cream, inocul ated with different size enterotoxigenic-staphylococcal inocula. Sampl es of the cakes were incubated at room temperature and put in the refr igerator. Samples of cake and filling were taken at different times an d analyzed for staphylococcal count and presence of enterotoxin. The s maller the inoculum, the longer the time required for sufficient growt h (10(6)) to occur for production of detectable enterotoxin. Enterotox in added to the cake dough before baking (210 degrees C, 45 min) did n ot survive the baking. The presence of enterotoxin in the contaminated cream filling indicated this as the cause of staphylococcal food pois oning from cream-filled cakes. Refrigeration of the cakes prevented th e growth of the staphylococci.