The death kinetics of Salmonellae anatum NF3 and Staphylococcus aureus 196E were determined as a function of temperature and water activity (aw). Death kinetics were measured in a solid medium composed of a semolinaegg dough which was mixed at constant temperature in a Brabender Farinograph bowl. First order death kinetics were found at all conditions. The results showed that a maximum in resistance to heat occurred in the range of aw of 0.75–0.80 for both organisms with a four‐ to tenfold increase in resistance respectively. These results show that to insure safety from pathogens, intermediate moisture food components may have to be pasteurized before mixing to the lower aw.
|Original language||English (US)|
|Number of pages||4|
|Journal||Journal of food science|
|State||Published - May 1976|