Determination of influential factors during sample preparation for staphylococcal enterotoxin detection in dairy products

摘要

The experimental design method was applied to the study of influential factors on sample preparation for staphylococcal enterotoxin detection in cheese products. Statistical evaluation has shown only one significant factor of food extract com position - concentration by dialysis -. The levels of other factors were chosen in order to have an easy-to-use and optimal preparation procedure before detection. [References: 8]