Abstract
SummaryAfter two cases of staphylococcal food poisoning were attributed to doughnuts containing imitation cream filling, dispensed from an unrefrigerated vending machine, a batch of this filling was inoculated with food poisoning stayhylococci to determine its ability to support growth. Three staphylococcus cultures were employed: culture K which carne from the doughnut filling that prompted this study; culture D which was recovered from chocolate eclairs incriminated in an outbreak in 1961; and culture T which was isolated from turkey responsible for an outbreak in 1962. All cultures grew at both 25 C and 32 C in 20 hr and 40 hr. However, cultures K and D developed larger populations than T, the turkey strain. This emphasizes the need for refrigeration of imitation cream fillings from the time of manufacture to the time of sale.
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