European Journal of Clinical Microbiology

, Volume 1, Issue 1, pp 12–16 | Cite as

Production of enterotoxin byEscherichia coli at four, twenty-two and thirty-seven degrees centigrade

  • Ø. Olsvik
  • O. T. Hushovd
  • B. P. Berdal
  • T. Bergan
  • M. Mathiesen


One hundred and seventy-sevenEscherichia coli strains isolated from food, pigs and humans were tested for the production of heat-labile and heat-stable enterotoxin at 4, 22, and 37 °C. Heat-labile enterotoxin was detected in culture supernatants by an enzyme-linked immunosorbent assay, and heat-stable enterotoxin by the infant mouse bioassay. Thirty strains produced heat-labile enterotoxin, and twenty heat-stable enterotoxin. None of the strains isolated from food were enterotoxigenic. Fifty-seven per cent of the human and porcine strains producing heat-labile enterotoxin at 37 °C also produced the toxin at 4 °C. The fact thatEscherichia coli enterotoxin may be present in food at consumption must be considered pathogenetically relevant.


Internal Medicine Immunosorbent Assay Culture Supernatant Mouse Bioassay Infant Mouse 
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Copyright information

© Vieweg Publishing 1982

Authors and Affiliations

  • Ø. Olsvik
    • 1
    • 2
  • O. T. Hushovd
    • 1
  • B. P. Berdal
    • 1
  • T. Bergan
    • 2
  • M. Mathiesen
    • 1
  1. 1.Norwegian Defence Microbiological LaboratoryNational Institute of Public HealthOslo 4Norway
  2. 2.Department of Microbiology, Institute of PharmacyUniversity of OsloOslo 3Norway

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