ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The limiting water activity (aw) for the growth of S. aureus A-100 sealed in cans at an oxygen concentration of 5.5% was 0.87 at 37°C and 0.91% at 20°C, values intermediate to those obtained previously for aerobic and anaerobic storage. Maximum populations attained at 37°C and 20°C were equal and once achieved population levels declined more slowly at 20°C than at 37°C. Enterotoxin A production was detected for population levels exceeding 106 CFU/g bacon and were 100 ng/g bacon at 37°C and 16 ng/g bacon at 20°C. It is suggested that while temperature and oxygen are important considerations, aw, being the main parameter in controlling microbial growth, should be measured directly rather than depending on indirect measurements such as the moisture-salt ratio.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1983.tb05084.x
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