Staphylococcus aureus CHALLENGE STUDY IN AN INTERMEDIATE MOISTURE FOOD
Authors:
- 1 July 1976
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 41 (4) , 918-921
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.Keywords
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