摘要：A basic problem dealing with the control of milk referes to the high frequency by which the coagulase of the positive staphilococci is found in milk (6, 7, 8) as related to the enterotoxicity (2, 3, 5) of the isolated strains and the thermolability of enterotoxines. A high count of staphilococci is necessary to get people poisoned by enterotoxic staphilococci which use to grow under inadequate milk storage and transport conditions. By storing milk cooled down to 4 °C and 10 °C just after it was milked, no TN-ase and enterotoxine were recorded within 48 hours, even not in cases when a high initial population of staphilococci was observed. By storing milk for 9 hours at 25 °C the enterotoxines and TN-ase were positive. In milk, cooled for 5 hours after milking, a TN-ase was observable after 24 an 36 hours dependent on the value of the initial contamination. From the results presented the conclusion can be drawn that an incorrect processing of milk help to create conditions favouring formation of a sufficient quantity of enterotoxins capable of getting people poisoned. By a TN-ase test it was possible to screen out samples indicative of enterotoxines the quantity of which was recorded on the detection level.
