[Detection of thermostable staphylococcal DNAse in broth cultures and food products].

Thermostable deoxyribonuclease and plasmocoagulase have been demonstrated in broth cultures of St. aureus and St. aureus-infected foods. Two strains of St. aureus, the control one and that isolated from infected canned food, have been found to be capable of producing thermonuclease, plasmocoagulase and type A enterotoxin.