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 language||English (US)|
|Number of pages||4|
|Journal||Journal of food science|
|State||Published - Jul 1976|