Effect of pH, sodium chloride, and sodium nitrite on enterotoxin A production.

  • 1 December 1973
    • journal article
    • Vol. 26  (6) , 833-7
Abstract
The combined effects of pH, sodium chloride, and sodium nitrite were studied by using a dialysis sac technique in brain heart infusion broth. Growth and enterotoxin A production by Staphylococcus aureus strain 100 were found to decrease with the addition of sodium nitrite, with a decrease in pH from 7.0, and with an increase in sodium chloride concentration. The significance of these results is discussed in relation to cured meats.