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The effect of water activity (aw ) on the heat resistance of eight strains ofSalmonella was studied. Heat resistance of the organisms increased as the aw of the heating menstruum was reduced. Sucrose afforded the cells a greater degree of protection than did fructose, glycerol, and sorbitol. A direct correlation between aw and heat resistance could not be established over the range of aw levels tested in this study. There was variation among the strains of salmonellae in the magnitude of the increase in heat resistance as the aw level was reduced. All strains ofSalmonella tested showed a greater increase in heat resistance thanS. senftenberg 775W as the environment became drier. Washed cells hadD values 25 to 75% lower than unwashed cells. Prior growth of the organisms in media with a reduced aw increased the heat resistance of the organisms when glycerol, but not when sucrose, was the controlling substance.

Relation of the Heat Resistance of Salmonellae to the Water Activity of the Environment