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Control of a range of food related microorganisms by a multi‐parameter preservation system
Author(s) -
WEBSTER S. N.,
FOWLER D. R.,
COOKE R. D.
Publication year - 1985
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1985.tb00381.x
Subject(s) - sodium , bacillus subtilis , sodium benzoate , chemistry , lactobacillus casei , sodium citrate , food science , glycerol , incubation , staphylococcus aureus , bacterial growth , bacteria , microbiology and biotechnology , biochemistry , fermentation , biology , organic chemistry , medicine , genetics , pathology
Seventy‐two process variables, based on a matrix of a w nature of controlling solute, pH, and the addition of sodium citrate and sodium benzoate were examined with a view t o devising a food preservation system for ambient temperatures. Growth of a challenge‘cocktail’ of Staphylococcus aureus, Bacillus subtilis, Pseudomonas aeruginosa, Streptococcus faecalis, Lactobacillus casei and Clostridiurn perfringens, was assessed in a Brain Heart Infusion broth based model system. Each of the controlling factors had an effect on growth. The addition of sodium citrate (2% w /v) and sodium benzoate (2000 mg/I) enhanced the inhibitory effect. Reduction in a w (1.00–0.94) and pH (7.0–5.5) in combination or as separate controlling factors increased any inhibition. Combinations of sodium chloride and glycerol were used as the controlling solute, and increasing the proportion of sodium chloride resulted in suppressed growth, irrespective of any change in a w or pH. Combinations of sodium citrate and sodium benzoate with a pH less than 6.0 and an a, less than 0.95 inhibited any growth during a 42 day incubation period at 37°C, irrespective of the controlling solutes studied.