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A Study of Staphylococcus Aureus Growth in Model Systems and Processed Cheese
Author(s) -
MAGRINI R. C.,
CHIRIFE J.,
PARADA J. L.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14922.x
Subject(s) - staphylococcus aureus , food science , chemistry , inoculation , microbiology and biotechnology , biology , bacteria , immunology , genetics
A survey of a w and pH in commercial samples of processed cheese produced in Argentina, indicated the a w 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 a w 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.