Staphylococcus aureus CHALLENGE STUDY IN AN INTERMEDIATE MOISTURE FOOD

S. L. BOYLAN, K. A. Acott, Ted P Labuza

Research output: Contribution to journalArticlepeer-review

24 Scopus citations

Abstract

The effectiveness of several microbial inhibitors in preventing the growth of Staphylococcus aureus in an intermediate moisture food was tested. S. aureus was inoculated into the food at aw's of 0.86–0.90 and pH 5.2 and 5.6. Not all inhibitors prevented growth. The effectiveness against S. uureus was a function of both pH and aw. Of the compounds tested, methyl paraben, sodium benzoate, potassium sorbate, and calcium propionate proved to be the most effective against S. aureus at low concentrations.

Original languageEnglish (US)
Pages (from-to)918-921
Number of pages4
JournalJournal of food science
Volume41
Issue number4
DOIs
StatePublished - Jul 1976

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