Fig. 5From: Characterization of Staphylococcus aureus isolates from raw milk sources in Victoria, AustraliaLevel of staphylococcal enterotoxin detected in milk at 12 °C for 72 h, 16 °C for 48 h, or at 37 °C for 18 h. Five isolates, each differing by pulsotype, were screened. Green, SEC; blue, SEDBack to article page