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Combined Effects of Salts and Temperature on the Thermal Destruction of Staphylococcus aureus MF‐31
Author(s) -
TUNCAN ERDAL U.,
MARTIN SCOTT E.
Publication year - 1990
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.1365-2621.1990.tb05242.x
Subject(s) - d value , staphylococcus aureus , salt (chemistry) , chemistry , heat resistance , thermal resistance , food science , thermal , thermodynamics , materials science , composite material , bacteria , biology , organic chemistry , genetics , physics
The combined effects of salts (NaCl and KCl) and heat treatment temperature on the thermal destruction of Staphylococcus aureus MF‐31 was studied by determining the relationships between the decimal reduction time (D value), temperature and each of three parameters (water activity, osmotic pressure and water binding energy) of the heating menstruum. The results demonstrated that the resistance of S. aureus MF‐31 to heat destruction increased as the degree of salt‐water association increased. Salts and heat treatment temperature had an interactive effect on heat resistance; however, increasing the heat treatment temperature made the difference caused by salt concentrations become insignificant.