A Study of Staphylococcus Aureus Growth in Model Systems and Processed Cheese

A survey of aw and pH in commercial samples of processed cheese produced in Argentina, indicated the aw varied between 0.950–0.978 and pH ranged from 5.2–6.1 Staphylococcus aureus growth studies in model systems (laboratory media with added NaCl) with aw and pH adjusted to resemble that of commercia...

Descripción completa

Detalles Bibliográficos
Autores principales: MAGRINI, R.C., CHIRIFE, J., PARADA, J.L.
Formato: JOUR
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00221147_v48_n3_p882_MAGRINI
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
Descripción
Sumario:A survey of aw and pH in commercial samples of processed cheese produced in Argentina, indicated the aw varied between 0.950–0.978 and pH ranged from 5.2–6.1 Staphylococcus aureus growth studies in model systems (laboratory media with added NaCl) with aw and pH adjusted to resemble that of commercial samples of processed cheese showed that S. aureus grows very well at a temperature of 30°C, but complete growth inhibition occurs at refrigerator temperature. The results obtained with model systems were confirmed by S. aureus growth experiments in inoculated cheese. Copyright © 1983, Wiley Blackwell. All rights reserved

Ejemplares similares