After a review of the nature of staphylococci and staphylococcal enterotoxins including data on survival of these organisms under both natural and food processing conditions, the epidemiology of staphylococcal intoxications is discussed. The human nose is the main reservoir of Staphylococcus aureus. A number of circumstances must be fulfilled for foodborne staphylococcal intoxications to occur; these include: a reservoir for the infectious agent, a mode of dissemination of the organism, contamination of a food capable of supporting bacterial growth, enough time at a temperature which permits bacterial multiplication, and ingestion of sufficient amounts of staphylococcal enterotoxin by susceptible hosts. Control measures must be based on these circumstances. Principles of control, therefore, include limitation of contamination, inhibition of growth, and destruction of the organism. Control of staphylococcal intoxication must be emphasized at places foods are prepared (food processing plants, food-service establishments, and homes).
Identification and Diagnosis of Fault in Consistent Mixed Tank Reactor using Neural System
