Staphylococcus aureus CHALLENGE STUDY IN AN INTERMEDIATE MOISTURE FOOD

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

doi:10.1111/j.1365-2621.1976.tb00752_41_4.x

Staphylococcus aureus CHALLENGE STUDY IN AN INTERMEDIATE MOISTURE FOOD

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

Food Science and Nutrition

Research output: Contribution to journal › Article › peer-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 a_w'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 a_w. 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)
Pages (from-to)	918-921
Number of pages	4
Journal	Journal of food science
Volume	41
Issue number	4
DOIs	https://doi.org/10.1111/j.1365-2621.1976.tb00752_41_4.x
State	Published - Jul 1976

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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.",

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N2 - 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.

AB - 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.

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Staphylococcus aureus CHALLENGE STUDY IN AN INTERMEDIATE MOISTURE FOOD

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