On the Minimal Water Activity for Growth of Staphylococcus aureus

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S. aureus strains ATCC 6538 P, C‐243, S‐6, and 196 E were unable to grow at 35°C in brain heart infusion, pork extract or beef extract media in which the water activity was adjusted to 0.837—0.839 with sodium chloride. These results are different from some literature reports which indicated that S....

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Autor principal: Chirife, J.
Otros Autores: Vaamonde, G., Scarmato, G.
Formato: Capítulo de libro
Lenguaje:Inglés
Publicado: 1982
Acceso en línea:Registro en Scopus
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Biblioteca Central Dr. Luis F. Leloir (FCEN) de Universidad de Buenos Aires
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100 1 |a Chirife, J. 
245 1 3 |a On the Minimal Water Activity for Growth of Staphylococcus aureus 
260 |c 1982 
270 1 0 |m CHIRIFE, J.; Departamento de Industrias, Departmento de Quimica Organica, Facultad de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina 
504 |a Chirife, J., Prediction of water activity in intermediate moisture foods (1978) J. Food Technol, 13, p. 417 
504 |a Chirife, J., Alzamora, S.M., Ferro Fontán, C., Studies concerting the prediction of intracellular water activity of bacteria grown at reduced water activities (1981) J. Appl. Bacteriol, 51, p. 339 
504 |a Chirife, J., Favetto, G., Ferro Fontán, C., Resnik, S.L., (1982), The water activity of standard saturated salt solutions in the range of intermediate moisture foods. Submitted for publication to Lebensm. Wiss. u. Technol; Chirife, J., Ferro Fontán, C., The water activity of fresh foods (1982) Journal of Food Science, 47, p. 661 
504 |a Christian, J.H.B., Specific solute effect on microbial water relations (1981) Water Activity: Influences on Food Quality, p. 825. , L.B. Rockland, G.F. Stewart, Academic Press, London, New York 
504 |a Favetto, G., Resnik, S.L., Chirife, J., Ferro Fontán, C., Statistical analysis of aw measurements obtained with the Vaisala hygrometer. Submitted for publication to (1982) J. Food Sci 
504 |a Greenspan, L., Humidity fixed points of binary saturated aqueous solutions (1977) J. of Res. of the N.B.S. A. Physics & Chem, 81 A, p. 89 
504 |a Labuza, T.P., Acott, K., Tatini, S.R., Lee, R.Y., Flink, J.M., Me Call, W., Water activity determination: A collaborative study of different methods (1976) J. Food Sci, 41, p. 910 
504 |a Labuza, T.P., Acott, K., Tatini, S.R., Lee, R.Y., Flink, J.M., Me Call, W., (1976), Water activity determination: A collaborative; Lee, R.Y., Silverman, G.J., Munsey, D.T., Growth and enterotoxin A production by S (1981) aureus in precooked bacon in the intermediate moisture range. J. Food Sci, 46, p. 1687 
504 |a Leistner, L., Rödel, W., The stability of intermediate moisture foods with respect to microorganisms (1976) Intermediate Moisture Foods, p. 120. , R. Davies, G.G. Birch, K.J. Parker, Applied Science Pub, London 
504 |a Leistner, L., Rödel, W., Krispien, K., Microbiology of meat and meat products in high‐ and intermediate‐moisture ranges (1981) Water Activity: Influences on Food Quality, , L.B. Rockland, G.F. Stewart, Academic Press, London, New York 
504 |a Lotter, L.P., Lesitner, L., Minimal water activity for enterotoxin A production and growth of Staphylococcus aureus (1978) Applied & Envir. Microbiol, 36, p. 377 
504 |a Miracco, J.L., Alzamora, S.M., Chirife, J., Ferro Fontán, C., On the water activity of lactose solutions (1981) Journal of Food Science, 46, p. 1612 
504 |a Pawsey, R., Davies, R., The safety of intermediate moisture foods with respect to Staphylococcus aureus (1976) Intermediate Moisture Foods, p. 182. , R. Davies, G.G. Brich, K.J. Parker, Applied Science Publ, London 
504 |a Robinson, R.A., Stokes, R.M., (1965) Electrolyte Solutions, , 2nd. ed., rev, Butterworths, London 
504 |a Ross, K.D., Estimation of water activity in intermediate moisture foods (1975) Food Technol, 29, p. 26 
504 |a Scott, W.J., Water relations of Staphylococcus aureus at 30°C (1953) Aust J Biol Sci, 6, p. 549 
504 |a Tatini, S.R., Influence of food environments on growth of Staphyloccocus aureus and production of various enterotoxins (1973) J. Milk Fd. Technol, 36, p. 559 
504 |a Troller, J.A., Effect of water activity on enterotoxin B (1971) production of growth of Staphylococcus aureus. Appl. Microbiol, 21, p. 435 
504 |a Troller, J.A., Staphylococcal growth and enterotoxin production (1976) Factors for control. J. Milk Food Technol, 39, p. 499 
504 |a Troller, J.A., Christian, J.H.B., (1978) Water Activity and Food, , Academic Press, New York 
504 |a Vaamonde, G., Chirife, J., Scorza, O.C., An examination of the minimal water activity for S (1982) aureus ATCC 6538 P growth in laboratory media adjusted with less conventional solutes. J. Food Sci, 47 (4), p. 1259 
506 |2 openaire  |e Política editorial 
520 3 |a S. aureus strains ATCC 6538 P, C‐243, S‐6, and 196 E were unable to grow at 35°C in brain heart infusion, pork extract or beef extract media in which the water activity was adjusted to 0.837—0.839 with sodium chloride. These results are different from some literature reports which indicated that S. aureus could grow at aw 0.83—0.84. Possible reasons for the differences in the minimal aw reported to be required for growth of S. aureus are discussed. Copyright © 1982, Wiley Blackwell. All rights reserved  |l eng 
593 |a Departamento de Industrias, Departmento de Quimica Organica, Facultad de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina 
700 1 |a Vaamonde, G. 
700 1 |a Scarmato, G. 
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