THE ‘VACUUM PACK’ METHOD OF PACKAGING FOODS IN RELATION TO THE FORMATION OF THE BOTULINUM AND STAPHYLOCOCCAL TOXINS
F. S. Thatcher, John A. Robinson, I. E. Erdman · Journal of Applied Bacteriology · 1962
Summary The development of botulinum toxin in smoked fish and of staphylococcal enterotoxin in packed bacon has been demonstrated. It is to be expected that these toxins may be produced in contaminated commercial products stored under conditions which permit substantial growth of the organisms, though formation of enterotoxin is not a predictable sequel to multiplication of staphylococci.