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INFLUENCE OF pH ON FREEZE‐THAW LETHALITY IN STAPHYLOCOCCUS AUREUS
Author(s) -
DEMCHICK PAUL H.,
PALUMBO SAMUEL A.,
SMITH JAMES L.
Publication year - 1982
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1982.tb00443.x
Subject(s) - staphylococcus aureus , chemistry , incubation , food science , microbiology and biotechnology , chromatography , bacteria , biology , biochemistry , genetics
The influence of pH on the susceptibility of Staphylococcus aureus 196E to repeated freeze‐thaw stress was studied in 0.2 Macetate buffer (pH 3.0–7.8) and ground beef (adjusted to pH 4.2–6.3). In acetate buffer in the pH range of 4.4–7.0, repeated freeze‐thaw stress did not decrease the viability of the cells; at pH values below 4.1 and above 7.5, decrease in the viable cells was exponential with the number of freeze‐thaw cycles. In meat, S. aureus was not killed at pH values 4.3–6.3; however, at pH 4.2, death resulted from the repeated stress. Repeated freeze‐thaw cycling of foods should have little effect on the viability of S. aureus within the pH values of most foods implicated in S. aureus food poisoning.